Overview
Pastry fans of Sydney, it's time to get excited — because Lune Croissanterie looks set to launch its first-ever Sydney shopfront sometime in 2023.
It's been a big decade for the brand, after starting a tiny store in the Melbourne suburb of Elwood in 2012. Since then, Lune has grown into a converted warehouse space in Fitzroy (with perpetual lines out the front), opened a second store in the CBD, then launched in Brisbane in 2021. And, amid all that, it was even dubbed "the finest you will find anywhere in the world" by The New York Times.
If this sounds familiar, that's because Founder Kate Reid — who co-owns Lune with her brother Cameron and restaurateur Nathan Toleman (Dessous, Hazel, Common Ground Project) — confirmed that the Lune crew was looking for a space to expand their empire to in Sydney back in early 2020. And yes, that venue is set to be home to a permanent store. The Reid siblings also posted a cryptic photo on Instagram, showing what could quite possibly be the future home of Lune Sydney.
Obviously, a lot has happened in the world since February 2020; however, Lune is now advertising for a Front of House Manager for its upcoming Sydney spot. The job ad notes that the shop will open in 2023, and that the candidate will hone their skills at either a Melbourne store or the Brisbane outpost until then.
(Side note: if this sounds like your dream job and you fit the prerequisites, go forth, apply and get ready to live a croissant-filled life.)
Why is this such a huge deal? If you're asking that, you clearly haven't tried a Lune pastry. An ex-Formula 1 aerodynamicist, Reid brings scientific precision to her craft, including the climate-controlled glass cube that Lune croissants are made and baked in, and the time-consuming process used to perfect each flaky pastry.
Lune's first-ever New South Wales store will become the chain's Sydney flagship — obviously with a menu of Lune Croissanterie favourites. If it's like the brand's other locations, coffee will be on offer as well, and Sydneysiders can look forward to a range of specials that'll rotate monthly.
Our mouths and stomachs are ready for twice-baked croissant aux amandes (stuffed with almond frangipane and generously topped with flaked almonds) and the Ferrero cruffin: a muffin-croissant hybrid filled with hazelnut and chocolate custard, dipped in chocolate ganache and sprinkled with roasted hazelnuts. Oh, and Lune's perfectly flaky traditional croissant, of course.
Lune Croissanterie's flagship Sydney store looks set to open its doors sometime in 2023. We'll let you know when an exact date and location is announced.
Images: Marcie Raw.