119 Rose St, Fitzroy VIC 3065
Mon, Thur-Fri: 7:30am-3pm, Sat-Sun: 8:00am-3pm
Shop 16/161 Collins St, Melbourne VIC 3000
Mon-Fri 7am-3pm (or until sold out).
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| Almond Croissant |
On this trip to Melbourne, I made it my mission to get my hands on some of Kate Reid’s croissants at Lune Croissanterie.
It's 7.30 on a Summer's morning in Melbourne CBD and there's a long line of people queueing around Lune Croissanterie Collins St and they're here for pastry. Not sure what to order? You can always look at the row of display-only pastry in front of the cashier, or allow the experienced wait staff to explain the different pastry croissants and flavours to you. I decided to order for take away: traditional Croissant, Almond Croissant, Kouign Amann and Lemon Curd Cruffin.
Firstly, I tried the Kouign Amann, which is like a caramelised croissant but not overly caramelized. There is a distinct crunch as you bite into the layers of laminated dough, sticky from the caramel, not too sweet, and has a crispy exture.
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| Kouign Amann |
The Croissant was royally puffed up, crispy on the outside, light and buttery on the inside. At Lune, each croissant is much more than the sum of its ingredients. It is a precise balance of science and craft; the result of experimentation, refinement, and physical hard work.
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| Croissant, ready to bake |
A cruffin is simply a hybrid of a croissant and muffin. The pastry is made by proving and baking laminated dough in a muffin mould. The first known Cruffin to be created was by Kate Reid of Lune Croissanterie - Melbourne in 2013. ( source: Wikipedia ).
At Lune, the croissant-muffin hybrid has been highly experimented with. I tried the Lemon Curd Cruffin, that is made with house made lemon curd, citrus sugar and candied lemon zest. Compared to the croissant, the cruffin is more layered.
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| Lemon Curd Cruffin |
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