Lune CroissanterieMay 10, 2017
119 Rose Street, Fitzroy
Photos by Alex Stianos
So it finally happened. I finally hauled my ass over to Lune Croissanterie. I’d eaten Lune croissants before at various cafes across Melbourne, and had even been the lucky recipient of a box of Lune from friends who came by our place for breakfast one time. But I’d never made the pilgrimage myself. A Friday morning when both Alex and I had the day off work seemed like the best opportunity we would ever get, so off we went!
As I sit and write this blog now, I realise there’s probably nothing I can say that hasn’t already been said about Lune. With that in mind, I’m going to try and keep things brief, include lots of pretty pretty photos (curtesy of Alex), and focus on the “need to knows” of my visit. Specifically: what the queue was like; what the pastry options were; and a quick word on each croissant we tasted (surprise surprise, we managed to taste nearly all of them!)
But first, a quick word on the space. It’s beautiful. It’s like a mix between any great converted warehouse you’ve ever been in and a lab at NASA. The climate controlled glass room in the middle of the space was giving me serious Westworld flashbacks. It’s inside this glass cube that sibling duo Kate and Cam Reid spin their buttery, flakey magic. While waiting for your bag of goodies or perhaps a small batch coffee, take some time to observe their craftsmanship.
Much has been said about the queues at Lune. I’ve heard there are still reasonable queues (of over an hour) on weekends. On a Friday morning at 10am, there were about 8 people in front of us, so we only had to wait a few minutes. Sheer bliss.
When you place an order, staff move from the front counter to a series of work benches to fill a bag or box with the pastries you’ve ordered. Unfortunately this means that people in the queue need to wait longer until someone has returned to take their order. This process could probably be streamlined a bit and perhaps orders could be filled a little quicker (some people have commented that this is the reason why queues are so long here, although I disagree). But I also like that some care is taken in preparing orders, particularly where croissants are upwards of $5.
Another complaint from people that I know who have gone to Lune on weekends is that many of the croissants are sold out by mid-morning, and there may only be a couple of pastries to choose from. Fortunately, we had no such problems on the day we went, and all pastries on the menu were available. They’re set out in a long line on a polished concrete bench, and they look so tempting you are almost guaranteed to walk away with more croissants than you planned on getting!
I’ve been back to Lune by myself on another Friday and found some of the newer flavours – a spanakopita escargot and a popcorn cruffin – had sold out early, but they had just been introduced that week so it wasn’t surprising.
Here’s the menu from our visit – I should note that a number of changes have been made since out visit a few weeks ago, mostly to the cruffin and twice baked flavours. The classics are always available.
Suffice to say we did not hold back with our pastry order. You can’t see the grin on my face here but let me assure you it’s massive. The croissants are still warm when they’re packaged up and they smell DIVINE.
Our haul, nothing to be scoffed at.
Traditional Croissant ($5.50)
Lune’s traditional croissant is prepared over 3 days to give the dough time to proof, and the result is a flakey, savoury masterpiece. Eating one of these leaves you with a blanket of pastry flakes on your plate or, as I found while eating one in my car, over your lap. Delicious, and one of my favourites from the menu because (to use a favourite verb of the Masterchef judges) it heroes the dough.
Ham & Gruyere ($8.50)
After whetting our appetite with a pair of traditional croissants, we couldn’t go past a ham and gruyere croissant. This is another must-order in my opinion – ham from Meatsmith, swiss gruyere (really, is there a better cheese?) and sharp seeded mustard. Sensational.
Pain au chocolat ($6)
In a pain au chocolat, Lune’s traditional croissant is shaped around two dark batons of organic chocolate. It’s hard to go past a pain au chocolat, especially when still warm out of the oven and the chocolate is all soft and melty.
Almond twice baked ($8.50)
The almond twice baked has something of a cult status at Lune. It’s hard to pass by, with more almonds stuffed into the topping than seems physically possible. Filled with creamy frangipane, this baby is delicious and beautiful to look at.
Brownie twice baked ($11)
Ok. This one’s pretty full on. The brownie twice baked, clocking in at $11, is a sinful combination of croissant and brownie. This baby is filled with chocolate frangipane, hazelnut praline, dacquoise, and is topped with chocolate ganache, toasted hazelnuts and pieces of brownie. Like I said, it’s intense – you might want to share this one.
Lamington cruffin ($7.50)
From the three available cruffins, we shared lamington cruffin which was pretty good, but more forgettable after all the other delicious pastries we’d tried. This was filled with whipped cream and raspberry jam, and topped with a chocolate dip and toasted coconut.
Lemon curd cruffin ($7)
I’m ending on another favourite of mine, the lemon curd cruffin. Like a breakfast version of a lemon tart, this was sensational – tart lemon curd, flakey pastry and a sweet dusting of citrus sugar. Hopefully this will remain a stalwart of Lune’s menu.
My ideal pastry order from Lune would be a traditional croissant, a ham and gruyere, and a lemon curd cruffin to finish. If you can think of a better way to start a Friday morning, I’d love to hear it!
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