Co-creator Kate Reid trained at Du Pain et des Idées in Paris and has not only re-created perfect traditional French croissants in Melbourne, Lune Croissanterie continues to experiment, creating new flavours and pastry experiences; which can be taste-tested at The Lune Lab, a private, three-course pastry extravaganza. (Bookings sell out well in advance).
Croissants being made at Lune Croissanterie. Image by Jade Jackson Photography.
On regular baking days, you'll need to arrive early (before it opens) and expect to queue, though wait times were minimal. On the front counter they'll have samples (to look at, not eat) labelled with the croissants available on the day, and don't be surprised if these disappear as the queue progresses, as they do frequently sell out of popular varieties.
A traditional croissant from Lune Croissanterie (no filters or editing needed, it really is that perfect). Photo by Jade Jackson Photography.
The traditional French croissant ($5.50) takes three days to prepare and once you take your first bite, you'll see what a difference patience and hard work makes to a croissant.
The paper-thin flakes of pastry are so tender and delicate, they dissolve in your mouth. The croissant crinkles, as you tear it open reminding me of the magical chime from those read along kids books prompting you 'to turn the page.' The inside dough is light and wispy, similar to the texture of fairy floss but still retains that traditional buttery taste. The golden sheen glistened in the morning sunlight and once you've devoured this sweet little pastry of perfection, you'll no doubt want more, because it was just so good.
Pain Au Chocolate from Lune Croissanterie. Photo by Jade Jackson Photography.
The Pain Au Chocolate ($6.00) is a similar pastry journey to the traditional croissant but the organic dark chocolate is a warm treasure that surprises you midway through. Not so overbearing as to be sickly sweet like some chocolate croissants I've tried, but just a hint that livens up your sweet taste buds and cleanses your pallet.
No filters or editing was applied to any photos, the croissants look that good. Photo by Jade Jackson Photography.
The Twice-baked Almond Croissant ($8.00) was easily the best almond croissant I've eaten. Unlike those that fill the pastry with strongly alcoholic custard, Lune Croissanterie, uses almond meal mixed with coconut (according to Rachel Khoo's Kitchen Notebook) which gives a much more elegant pastry experience.
The thin slices of baked almonds on top, was probably quadruple the amount you'd usually find and stacking them upright, looks aesthetically pleasing versus lying them flat. It was obvious a lot of work had gone into creating the almond croissant and whilst it was heavier than the pain au chocolate, it made for a fulfilling sweet croissant that had an interesting array of textures and multiple almond flavours.
Twice-baked Almond Croissant from Lune Croissanterie. Photo by Jade Jackson Photography.
Lune Croissanterie also has Cruffins which is a cross-between a croissant and a muffin and come in multiple flavours like peanut butter and jelly or lemon curd. Their Ham and Gruyere (cheese) Croissants were sold out by the time I arrived, but I overheard someone saying they were "incredible."
Eating Lune Croissants actually made me cry because they were so perfect, I fear no other croissant, will ever come close, unless I make the trip back to Melbourne.
Coffee is also available at Lune Croissanterie. Photo by Jade Jackson Photography.