Lune Croissanterie — a Melbourne-based bakery specialising in croissants — has recently opened up its first store outside of Melbourne in South Brisbane.

Lune Croissanterie started its life as a tiny shop in Elwood, nine years ago, and now has two sites in Melbourne: the flagship store in a restored warehouse in Fitzroy and a second store in Melbourne’s CBD. A first of its kind, Lune Croissanterie focuses on perfecting the classic croissant, as well as applying the foundations of that classic and innovating to create new, delicious and exciting ways to enjoy croissant pastry.

“Our approach to producing croissants is very different to traditional techniques, inspired heavily by my engineering background,” said Kate Reid, co-founder of Lune Croissanterie. “Before transitioning to pastry and founding Lune, I worked as an aerodynamicist for Williams F1. I very much approach baking as a science, and this engineering mindset influences everything we do at Lune, from pastry production to process, service and creating spaces to purchase our pastries — pretty much any facet where innovation can be applied.”

Lune Croissanterie was featured in The New York Times in 2016, where it was proposed that Lune might have “the finest croissants in the world”.

Readers also enjoyed our story about West Village Dining Precinct