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Lune Croissanterie's Lamington Cruffin Is the Next OTT Dessert You Need to Try

It's filled with raspberry jam and whipped cream, then dipped in chocolate ganache and desiccated coconut — and it's only available until the end of January.
By Sarah Ward
January 10, 2022
By Sarah Ward
January 10, 2022

Whether you like them filled with jam and cream, or prefer plain cake all the way, the lamington is a perfect dessert. It's a piece of sponge cake covered in chocolate sauce and desiccated coconut — what's not to love? And, as excellent as it is on its own, it also fares exceptionally well when it's combined with other foods. Everything from lamington gelato to lamington milkshakes have already proven this fact, as has lamington-flavoured vodka, too.

The latest creative take on this Australian favourite? A lamington-cruffin hybrid — which turns one food mashup into a bigger food mashup like the baked goods version of Inception. Sorry, lamington purists, it definitely isn't cube-shaped. But it now exists thanks to Lune Croissanterie.

The bakery fills its Frankenstein's monster of a lamington-croissant-muffin with raspberry jam and whipped cream, then dips it in chocolate ganache and desiccated coconut. Without the latter, it just wouldn't be a lamington. And if that description has got your tastebuds in a tizzy, you can nab one — or several — in Fitzroy until Monday, January 31.

The lamington cruffins lead Lune's January specials menu, which also includes coffee hazelnut twice-baked croissants, cinnamon buns, peach and yoghurt danishes, tomato tarts and the 'cherry ripe twice-baked' — which gives a pain au chocolat a cherry ripe-inspired twist.

Like the lamington cruffins, you'll find the coffee hazelnut twice-baked croissants and peach and yoghurt danishes in Fitzroy only, while everything else is on offer at Lune's CBD store as well — most specials can also be pre-ordered online.

Lune's lamington cruffins are available from its Fitzroy store at 119 Rose Street, Fitzroy, until Monday, January 31 — with pre-orders taken online.

Published on January 10, 2022 by Sarah Ward
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