Incarcerated Melburnians anxiously await the lifting of the city’s draconian phase three restrictions on Thursday, after two new infections registered Tuesday brought the latest Covid outbreak in the state to 94 cases.
But while five million residents are only allowed to leave their homes to exercise, run errands, get vaccinated, provide care and work or study, hundreds brave the winter cold to queue for a quintessential Melbourne – and non-essential – pursuit.
Masked foodies queue for up to an hour to get their hands on “crullers,” an upscale cousin to the fried donut popular in the US and Canada.
The braided pastries are the only item on the menu at Moon, the newly opened sibling of pastry chef Kate Reid’s iconic Lune Croissanterie in Fitzroy, a 10-minute drive from the CBD.
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A line winds its way down Rose Street in Fitzroy, home of the recently opened Moon bakery that serves nothing but crullers – a chic fluted cousin to the fried donut
Locked-up foodies queue for up to an hour to get their hands on one of six signature flavors: vanilla icing, cappuccino, chocolate, raspberry/passion fruit, and cinnamon
The semi-permanent pop-up serves six flavors — vanilla icing, cappuccino, dark chocolate, raspberry and passion fruit and cinnamon sugar with a hint of ground cardamom — for $5.50 each.
Since opening just 250 yards from Lune on May 28, Moon has received queues of customers making their way through the full length of Rose Street from 7:30am on Thursdays and Fridays and 8:30am on Saturdays and Sundays.
The interior is inspired by a New York loft apartment, with marble countertops and white subway tile lining the back wall.
A narrow standing bar opposite the order counter would be perfect for a quick coffee, but the space is geared more towards takeaway – good news for staff as the city’s fourth shutdown in 14 months continues.
Moon Crullers (pictured) are baked just 250 meters from the original Lune Croissaterie
Instagram is full of photos of crullers often accompanied by cups of coffee, hot chocolate and chai latte from Moon’s house brand Coffee Supreme.
Since the bakery served its first customer twelve days ago, fans have been spouting enthusiastic posts about the pastries.
‘Went to the moon today, luckily it was within my 10 km radius. All I can say is it was worth the hour’s wait,” one woman wrote.
Another added: ‘Never thought I’d be in line for more than an hour, but f**k, it’s worth it.’
Instagram is full of photos of crullers often accompanied by cups of coffee, hot chocolate and chai latte from Moon’s house brand Coffee Supreme
The quirky profiteroles (pictured) are a lovely fluted version of the fried donut
Others called the crullers their “lockdown 4.0 obsession.”
“You were worth the wait. My new obsession,” said one fan.
Founder Kate Reid brought the idea from New York, where she was first introduced to the cruller in 2016 by New York Times food critic Oliver Strand. pamphlet reported.
The quirky pastry isn’t new to Melbourne, with well-known bakeries like Shortstop and Rustica baking them for years, but Reid hopes Moon will put crullers on the ‘must-try’ food map.
It has at the very least brought a smile to the faces of residents tired of walking in and out of lockdown.
Fans have been talking about the pastries (pictured) in excited messages since the bakery served its first customer just 12 days ago
Customers call Moon Crullers (pictured) their ‘lockdown 4.0 obsession’
Victorian Chief Health Officer Brett Sutton hinted Monday that “nothing was off the table”, saying there would be no “backlash” to previous circumstances.
On Tuesday, it was announced that the source of the mysterious outbreak that has left millions locked up for two weeks has finally been found: a returning traveler from Sri Lanka who arrived in the state’s capital a month ago.
The traveler arrived from Sri Lanka on May 8 and tested positive in Melbourne hotel quarantine that day, with the Indian Delta tribe.
Questions remain about how the Indian Delta variant was leaked into the community, with Acting Prime Minister James Merlino explaining that it may have spread on the plane, in transit or in the hotel itself.