Run by brother-sister team Kate and Cameron Reid, Lune Croissanterie sees lines snaking out of the store nearly every day that they open and their pastries fly out of the shop by noon most days, but does Lune really cut the mustard? In short, yes. Created in a climate-controlled lab, Lune croissants are almost mathematically perfect: crisp and golden with visible layers of delicate pastry.
Having a tightly controlled cubic lab in the centre of their Fitzroy warehouse store for optimum pastry-making doesn't come across as too unusual when you consider the fact that Kate Reid used to be a racing car engineer. Still it's an amazing sight to behold, especially if you remember the poky little hole-in-the-wall the Lune team started out of in Elwood.
Come early if you want to nab a twice-cooked almond croissant or the lemon curd cruffins, piped to the gills with a tart curd and sprinkled with citrus sugar. If you're not an early riser, good news, Lune's coffee service so efficient and perfectly-timed it's almost scary. One of the baristas take coffee orders from the queue to the pastry service counter and by the time you pick a croissant or cruffin and have it served to you warm from the oven, your coffee will be ready for your from the coffee country.
There is a way to skip the queue. Book a spot at the Lune Lab experience and pre-pay online, for a three-course pastry feast with unlimited coffee. You'll be privvy to two off-menu pastries, as well as Lune usual croissants.