"I was working in a bakery in France where I had to speak French, and learn new techniques that are physically challenging. I came back from Paris so inspired by what I'd learnt."

"Like, 'okay you've discovered this new thing that you love, and you've got an ideal to open a little wholesale bakery in Melbourne — let's start there'. Maybe that's been one of the keys to the success of Lune."

"I really wanted to write a book that, short of having me in the kitchen with you, the person who bought it and wanted to cook from it really felt like I was like coaching them through the process in a very detailed way."

"It'd be very hard for me to go past the traditional croissant, and just the challenge of mastering the plain croissant at home. Anyone who embarks on that recipe is going to have a great amount of satisfaction when they pull them out of the oven."

"The advice is to let go of the things that don't matter, and let other people take hold of things, because somebody's always better at something than you are. If you can find someone that's better at it than you, it's going to be to the benefit of the business."

"If you live in a really hot, humid environment and you don't have air-conditioning, it's probably going to be the most frustrating recipe of your entire life. It's really not designed for warm environments."