Lune – Melbourne’s world-famous croissanterie known for producing arguably the best croissants on Earth – is finally opening its doors to its first Sydney flagship store on Saturday, December 7, after a five-year wait. A croissant wonderland producing 5400 golden treats each day, Lune is housed in an industrial-style former warehouse in Rosebery Engine Yards (it’s easy to get lost, so heads up: Lune is right next door to Aje). Lune’s second Sydney store, located in Martin Place, is slated to also open this summer. Move over, tomatoes. It’s safe to say we’re having a croissant girl summer.
In Melbourne, people line up for hours to get their hands on co-owner Kate Reid’s creations. Buttery and flaky, with a shiny golden exterior and a perfect light crunch, Lune’s croissants are the best I’ve ever tasted. But don’t just take my word for it: New York Times food critic Oliver Strand said the croissants “may be the finest you will find anywhere in the world.”
Reid, a former Formula 1 aerodynamic engineer, started Lune 12 years ago, with stores now in both Melbourne and Brisbane. A long-time dream for Reid, opening in Sydney has not come without its hiccups – including complications with the original Darlinghurst location – but the stars aligned, and the Rosebery digs are ace.
So, what can you expect at Lune Sydney? Well, you’ll be greeted by the intoxicating smell of freshly baked croissants before you’ve even stepped inside the minimalist space, which looks more like a sexy high-fashion store than a bakery. You’ll also find some of Sydney’s best croissants, including classics, as well as pain au chocolat, ham and gruyere croissants and a croissant pastry baked with cinnamon, brown sugar and orange zest. Seasonal menu items, as well as chef collabs, are also in the delicious pipeline, and coffee will be from Ona. You can probably expect a line, but hey, nothing worth having comes easy.
Welcome to Sydney, Lune. We’re so glad you’re here.