Lune Croissanterie

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Posted 2017-07-19 by Jade Jackson ⇒ follow

Hidden down a tiny street in an urban warehouse in Fitzroy, you'll find what Celebrity chef, Rachel Khoo, called on her Kitchen Notebook Melbourne , "the best croissant outside of Paris."

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, 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).

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.

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.

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.

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, , 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.

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.

Coffees (from $4.00) and hot chocolate (from $5.00) are also available and the coffee was strong, robust with few tannins, although I was more focused on my croissants than my coffee.

offers limited seating options to dine-in or you can order takeaway. You can pay via cash or EFTPOS and there is limited free parking outside and in the surrounding streets.

It's totally worth making the trek to Fitzroy, just for a croissant, they are that good.