Lune is truly a thing of beauty and I am by far not the only one that thinks so. This blog post will be added to the dozens of posts published a day by various kinds of media in Australia expressing admiration for this relatively new business. But it is all well deserved and they reward our praise with more of what made them deserve praise in the first place: croissants.
But no, these aren’t just croissants. I lived in Paris for many years and ate more pain au chocolate that I could ever count. This is Melbourne’s version. They are bigger, crispier, more addictive and just overall stunning to look at (for the brief moment you have to look at them before you gobble them up). You have a choice too from a croissant (yum), a pain au chocolate (yum), an almond croissant (yum) or a few types of cronuts (a croissant/donut mashup) because, yes, these seem to now be here to stay. These handful of options are very neatly laid out on a table floating in the middle of a large warehouse that now houses Lune. Order, take a seat and you can watch the expert bakers, all dressed in white, dancing around in a glass box right in the middle of the warehouse (yes, a glass box). Here you can watch them making all those croissants (yum), pain au chocolats (yum) etc. because everything is made fresh and ours were delivered still warm, very recently out of the oven.
To top off the beauty of Lune they serve Mork Hot Chocolate (smart).
Lune is the baby of Kate Reid who, after many years working designing Formula One cars (and eating croissants in Paris), decided that she had to spend her life designing croissants instead and moved back to Melbourne to open Lune. We were lucky to walk in, order and get a seat. After recently receiving a review from a New York Times writer proclaiming hers to be the best croissants in the world, the line up is often long (and the wait worth it).
Verdict: Book in for Lune Lab (if you can get a spot, they fill up quickly), a three course pastry flight, presented by the bakers and pastry chefs at Lune, which offers an insider’s perspective of the croissant making process, from conception to consumption. Lune, 119 Rose St, Fitzoy, Melbourne, Australia