Lune Croissanterie

Waiting in line is part of the experience of Lune Croissanterie. The cult croissanterie is internationally renowned, with the New York Times asking in 2016,

is the world’s best croissant made in Australia?.

The original Lune opened in Elwood, Melbourne in 2012. The brainchild of Kate Reid, an aerodynamic engineer turned pastry chef, it has grown into a culinary icon and is currently housed in an expansive converted warehouse in Fitzroy’s backstreets. It was soon joined by a satellite outlet in Melbourne’s CBD.  The expansion plan was next to open in Sydney – but the COVID lockdowns put a stop to that. So the first Lune outside of Melbourne opened in Brisbane in August 2021.

Located on Manning Street in South Brisbane just opposite the entrance to Fish Lane, is the retail shop, where you can choose from a range of pastries lined up on the concrete counter – the famous croissants – some of which are twice-baked, pain au chocolat, kouign-amann, morning buns, Danishes and cruffins, plus some savoury options including Lune’s classic ham and gruyere croissant. Order your pastries fresh from the oven, together with a coffee and watch the final touches being put to the delicacies in this slick open space, made of concrete, tiles, glass and high ceilings.

At the back of the building is the Cube, a huge glass enclosed temperature controlled kitchen where the Lune team prepares its pastry over three days using local flour, eggs, milk, and the secret ingredient – imported Beurre D’isigny butter from coastal France.

Lune Croissanterie certainly serves some of the best pastries you will have tasted. And the croissant – well it’s light, buttery, fluffy, flaky and perfectly balanced and maybe deserves the title as the worlds best. 

Definitely worth a detour – but be prepared to queue.