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By Libby Curran
August 06, 2016
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Lune Croissanterie

Prepare to queue — these are some of the best croissants in Melbourne, if not the world.
By Libby Curran
August 06, 2016
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UPDATE: APRIL 9, 2020 — While Easter may be void of some traditions this year — including going on a road trip or feasting with your fam — you can rely on the return of one: Lune's famous Hot Cross Cruffins. These croissant-muffin-hot-cross-bun hybrids are back for four days only (April 10–13), available to pick up from both the CBD and Fitzroy stores. You can also order them online from 3pm each day. For daily updates on delivery and pastry specials, check Lune's Instagram page.

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After Kate Reid's booming croissant business outgrew its tiny, Elwood shopfront, they moved to bigger and better digs in Fitzroy, with the baker launching Lune Croissanterie 2.0 with brother, Cameron, in 2015.

The queues these buttery baked goods have been pulling ever since are testament to their cult status, with Melburnians more than happy to trek across town and forego weekend sleep-ins, just to get their hands on Reid's creations. While the croissant reigns supreme here, featured in various forms of twice-baked, filled, sweet, or savoury deliciousness, the rest is well worth a look in too. Think traditional French-style Danishes and pain au chocolate, sitting alongside more adventurous treats, like the signature cruffins.

Inside the sprawling Rose Street warehouse is a sleek retail space and a handful of bench seats, where the less impatient punters can tuck straight into their pastry purchases, matched with a Small Batch coffee. And just as impressive as the textbook-perfect pastries is the bakery itself is a central glass studio, set permanently at the optimal croissant-crafting temperature. This is where the magic happens, on display for all to witness.

And for a unique dining experience to tempt even the most avid of croissant fans, there's the Lune Lab. This hosts intimate degustation sittings, where diners are treated to a flight of three different pastries, running from oven-fresh classic croissants to Reid's latest envelope-pushing inventions.

Images: Visit Victoria/Josie Withers. 

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