Lune Croissanterie – Possibly The Most Raved About Bakery In Melbourne, For Cruffins And Croissants
[Melbourne] Possibly the most raved about bakery in Melbourne, Lune Croissanterie has humble beginnings as a “tiny, nondescript, hole-in-the-wall” pastry shop.
It has moved to a huge warehouse space in Fitzroy, a well-known café district in the city.
Pretty impressive is the industrial space itself. It holds a temperature-controlled glass cube where pastries are prepared, a coffee bar, benches for you to dine in-house and lots of free space still.
Here, you start to truly appreciate capaciousness.
If you’ve heard of Lune, you would’ve heard of their long queues, even ahead of the store’s opening at 7.30am (on weekdays) and 8am (on weekends).
They were slated to close at 3pm but fact is that most items get sold out by 10am each day. When I finally reached the counter at 9.30am on my day of visit, I said straightaway “One of each of everything remaining.”
Needless to say, the original Croissant (AUD5.5) sells out the fastest. The croissant here is buttery with a touch of savoury, which is a good thing.
My favourite part of it is the crisp, flakey layers of pastry which flaked endlessly. It stayed true to the traditional French flavour.
Sadly the Almond Croissant (AUD8.5) was sold out by the time I got there, so I tried the two remaining flavoured croissants instead.
Both the Macadamia & Salted Caramel Croissant (Macca Sacca) and Mocha Croissant I had were seasonal so you would expect different flavours regularly. Think Coconut Pandan, Sticky Date Pudding, Shaker Lemon Pie…
I thoroughly enjoyed the Mocha Croissant though it turned out sweeter than expected.
The croissant is filled with a luscious dark chocolate ganache and espresso and hazelnut frangipane that may be overbearing after several bites for some. For the sweet tooth in me, the thick and smooth filling was sinfully good.
Apart from croissants, the other must-try is their Kouign Amann (AUD6). There is a distinct crunch as you bite into the layers of laminated dough, and the interior is sweet but not overly caramelized.
This is on par with their croissants I felt.
Fun fact: Did you know that the cruffin is first known to be created by owner Kate Reid of Lune?
The cruffin trend has yet to take the Singapore food scene by storm, but at Lune, the croissant-muffin hybrid has been highly experimented with. I got all three flavours on sale – the Lemon Curd Cruffin (AUD7), Peanut Butter & Jam Cruffin (AUD7) and Kaya Cruffin (AUD7).
Our favourite was the Lemon Curd that is made with house made lemon curd, citrus sugar and candied lemon zest. Compared to the croissant, the cruffin is more densely layered.
The tartness of the lemon curd core is refreshing after all that butter and sugar.
For savoury pastries, you might want to try the Ham & Gruyere (AUD8.5) – a croissant baked fresh with a filling of shaved ham, Swiss gruyere and seeded mustard.
Otherwise, the Reuben (AUD9) which consists of pastrami, sauerkraut, Swiss cheese, Russian dressing and topped with a pickled cornichon is also a good option.
This is as close you can get to traditional pastries in France. While the pastries are not that cheap, we no longer have to fly to Europe for those goodies.
119 Rose Street, Fitzroy VIC 3065, Australia
Tel: +61 3 9419 2320
Opening Hours: 7.30am – 3:00pm (Mon, Thu, Fri), 8:00am – 3:00pm (Sun, Sat), Closed Tues, Wed
Google Maps – Lune Croissanterie
* Written by Crystal Wee. More of her gallery on Instagram @Crystal_wee. Daniel’s Food Diary paid for food reviewed unless otherwise stated.
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