Since opening in 2012, Lune Croissanterie in Melbourne, Australia has amassed a cult-like, global following, with celebrity devotees and an Instagram following of 232K. It’s gone from a one-person show to a five-site bakery with queues around the block from dawn to closing. The action centers around The Cube, a glass-enclosed, temperature-regulated area of the bakery where founder Kate Reid and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants. And now, with her debut book, Lune: Croissants All Day, All Night (Hardie Grant Books, 2023; $40), Reid unlocks the secrets of her unique croissants, translating the techniques used at Lune in a user-friendly way for home bakers. She outlines in great detail a three-day process for making the Lune croissant, one which has a higher percentage of butter than other croissants, resulting in a buttery product with a one-of-a-kind texture. Along with the classic croissant, the book includes recipes for flavored croissants (almond and pistachio, for example), kouign-amann, cruffins, Danish and desserts made with croissant dough. There are lots of drawings throughout, along with beautiful photography of each recipe. So if you’re a pastry baker or lover – or you’re itching to master the tricky craft of croissants and pastry – this book is a must-have.
Kate Reid, author
