Lune Croissanterie Is Opening Its Second Pastry-Slinging Brisbane Spot in the CBD's Burnett Lane
The world-famous bakery will start serving its flaky croissants at a satellite store from July.
Mid-morning croissant cravings will no longer require a trip across the river — if you're in the Brisbane CBD and hankering for Lune Croissanterie's finest, that is. After launching its first Brissie store in South Brisbane back in August 2021, which also marked its first-ever outpost beyond its Melbourne base, the pastry favourites are now adding a second location in Burnett Lane.
Come July, Lune's new Brisbane spot will be serving up all those baked goods that fans know and love — traditional French croissants which take three days to prepare, of course, as well as everything from lemon curd cruffins and morning buns to its rotating range of monthly specials. The laneway shop will be a satellite store, mirroring the brand's two-location setup down south. Indeed, if you've been to Lune's Melbourne CBD venue, you'll know what Brisbane is in for.
Pastry production won't be a part of the Burnett Lane outpost, with Lune's wares made raw back over on Manning Street, then brought over to the city via refrigerated van. Then, they'll be proven overnight onsite in the CBD, and baked fresh throughout the day.
Exactly when in July you'll be able to pick up Lune's croissants — which have been described as "the finest you will find anywhere in the world" by The New York Times — hasn't been confirmed; however, whenever those doors do open, expect Burnett Lane to be busy. Lining up for baked goods is a regular part of the Lune experience.
Brisbane is scoring a second Lune location before Sydney even gets one, with the chain finally due to open in the NSW capital sometime in 2023.
Wondering why Lune's tasty pastries are so coveted? Founder Kate Reid is an ex-Formula 1 aerodynamicist, and brings scientific precision to her craft. That includes the climate-controlled glass cube that Lune croissants are made and baked in, and the time-consuming process used to perfect each flaky pastry.
It has been a big decade for the brand, which Reid co-owns Lune with her brother Cameron and restaurateur Nathan Toleman (Dessous, Hazel, Common Ground Project). The company's journey started back in 2012 with a tiny store in the Melbourne suburb of Elwood. Since then, Lune has grown into a converted warehouse space in Fitzroy (with those perpetual lines out the front), opened a second store in the Melbourne CBD, earned praise aplenty — including that aforementioned rave from The New York Times — and now branched out to Brissie.
Find Lune Croissanterie's second Brisbane store in Burnett Lane, Brisbane, opening sometime in July — we'll update you with an exact opening date when one is announced.
Images: Marcie Raw.
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