Iconic Melbourne bakery Lune has finally brought its world-famous cakes to Sydney, with hundreds of foodies lining up to get a taste of the action.
Kate Reid, from Melbourne, is the renowned baker known for creating the perfect croissant, and her bakery now sells 35,000 croissants a day.
Sydney’s flagship croissanterie opened its doors to customers on Saturday, December 7 at Rosebery’s Engine Yards precinct after five years of anticipation.
A Sydney branch was due to open in August 2021, but problems at the construction site slowed its interstate expansion.
Now, the bakery is located in a 400-square-meter warehouse where customers can watch the chefs making the croissants in real time.
A surprise second Lune location opened inside Martin Place tube station on Monday morning, and Sydneysiders have already braved the stormy weather to try the croissants.
“I’ve never had a better pie, and I’ve been on food tours around Europe,” raved one fan online.
“Eating a Lune croissant is the only reason I wake up in the morning,” joked another.
Melbourne’s Kate Reid is now a world-famous baker known for creating the “perfect” croissant, as coined by the New York Times.
Iconic Melbourne bakery Lune, which sells 35,000 croissants a day, has finally brought its world-famous pastries to Sydney, with hundreds of foodies lining up to get a taste of the action.
Lune’s Sydney’s menu includes popular classics such as a traditional croissant, chocolate pain and kouign-amann.
Rosebery’s shop has a six-by-six-meter glass cube that’s temperature controlled to the perfect temperature for baking croissants.
The bucket also ensures a constant supply of fresh croissants throughout the day.
Lune’s Sydney’s menu includes popular classics such as a traditional croissant, chocolate pain and kouign-amann.
Customers will also find a festive December menu that includes a gingerbread croissant with walnut frangipane and molasses caramel, a creamy rum-soaked eggnog cruffin, and a turkey croissant stuffed with cranberry sauce and crispy chicken skin.
Lune has seven locations in Australia: Sydney, Melbourne and Brisbane.
Ms Reid co-owns the chain with her brother Cam.
The baker had previously worked as a Formula 1 engineer, but soon discovered that the industry filled with men coupled with 16- to 18-hour workdays simply wasn’t for her.
“My mental health was seriously deteriorating, work was not what I expected,” he previously told The Project.
Lune has seven locations in Australia: Sydney, Melbourne and Brisbane.
A surprise second Lune location inside Martin Place tube station is also open, with Sydneysiders already braving the stormy weather to try the croissant.
“Depression became an eating disorder and was my way of controlling areas of my life when I felt like other parts, like my career, were out of order.”
Kate’s father brought her back to her hometown of Melbourne when her eating disorder continued to worsen and she began working behind the counter at a bakery.
He said it felt like a battle with his willpower to surround himself with the one thing he couldn’t afford to have.
But Kate’s difficulties would soon turn a new leaf, because her work allowed her to find the beautiful positive side of baking.
The aerospace engineer was inspired by ‘Cuisine et Patisserie au Gaz’ by Paul Roinat, a book about French pastries.
Kate soon became an apprentice at one of the best French bakeries in Paris and said she had never felt more stimulated.
“I spent all my free days traveling around Melbourne hoping to find the croissant that would take me back to the Parisian experience,” he said once he returned to Australia.
But after experiencing disappointment time and time again, the engineer-turned-baker decided she was going to bite the bullet and start her own business.
“I was so focused on creating the perfect croissant that I obsessively tested recipes for three months straight,” she told The Project. “I really found that baking was what cured me: there was no room for the eating disorder anymore.”