Came across Lune Croissanterie and their hype engine which included the founder Kate Reid, a former Formula One aerodynamicist who pivoted to baking and now uses her background to bring technical precision to the world of pastry.
From what we gathered, every croissant takes three days to make through meticulous dough-folding, resting, and temperature control inside a futuristic glass cube kitchen.
You already know you're never ever going to discern all of that effort in the pastry.
We skipped the shop in the CBD under advisement and visited the larger shop at Fitzroy (19 Rose Street, Fitzroy, Melbourne).
Sparkling water is....free. As much as you want. 😬
That's the "Almond" - frangipane filled with a ridge of toasted almond slices. It's okay-ish. I prefer the rendition of croissant aux amandes from The Stamford Brasserie which I thought was more expressive with the frangipane.
Kouign amann also okay. Buttery, sweet and almost like a croissant. I don't understand their intricacies enough to comment further but I do feel that the bak kwa version from Tiong Bahru Bakery has more character in its flavour. I am aware it's not a fair comparison.
Their morning bun's like another croissant with sugar and cinnamon. Not bad.
Coffee's pretty decent. Aromatic and adequately intensity from the roast.
We packed a croissant back to try because these were apparently the thing that Lune is known for. It's okay. Pretty sure I didn't taste all the engineering that went into it.
That being said, I didn't dislike anything we had from Lune. I wouldn't mind coming back for more pastries if I didn't have to wait in line for it.
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