Lune Croissanterie announces opening date and menu

The people behind creations lauded as the best croissants in the world, are set to open a store in Brisbane, with the owner exclusively revealing all the menu details, and when and where it will open.

They’ve been described by The New York Times as possibly the best croissants in the world, have featured on MasterChef Australia and were developed by an aerospace engineer, now Lune croissants are coming to Brisbane next month – permanently.

The hugely popular Melbourne brand, which attracts queues down the street daily for its globally revered pastries, will open its first Queensland store along Manning St in South Brisbane in the new Aria Property Group development The Standard.

Lune’s famous croissants.

Split between two spaces at the base of the residential tower, the first interstate Lune will be a tweaked version of the signature Fitzroy outlet with the goal of producing between a whopping 12,000 and 14,000 baked goods a week.

“To get a warm croissant out of the oven is a really special experience and what we’ll be doing here is proving and baking throughout the day so, whatever time of day you walk in, there’ll be fresh, traditional croissants,” said co-owner and aeronautical engineer Kate Reid.

Kate Reid, co-owner of Lune Croissanterie, at her new South Brisbane venue, which is currently under construction. Picture: Brad Fleet

Whetting appetites will be the business’s signature range of plain croissants, their most popular almond croissants, pain au chocolat, ham and gruyere croissants, lemon cruffins (a muffin and croissant hybrid) and the loved European sweet pastry kouign-amann. These will be joined by a rotating array of up to six pastries each month, and in thrilling news for Queenslanders, we’ll have our own bespoke varieties.

“Brisbane’s going to have it’s own unique menu,” Ms Reid said. “We really want to celebrate local produce, seasonality, the fact that you are a more tropical climate than we are in Melbourne and therefore delicious things will be different. I want Lune to be Lune Brisbane (so) whether you’re a traditionalist or someone who wants to be surprised and have something new every time there’ll be that for you.”

Ensuring the Sunshine State is represented on the plate will be head chef Mitch Suchowacki, who grew up in Brisbane before moving to Melbourne to run Lune. He is excited to be working with local ingredients, and already has a special pastry in the works to celebrate the Ekka inspired by one of the show’s most famous foods.

A special strawberry shortcake croissant from Lune.

But it won’t just be the daily range of pastries made to reflect Brisbane tastes, the croissanterie is bringing its famous Lune Lab to the city and will serve multi-course pastry flights of experimental creations using everything from local honey to Queensland gin.

And just like in the Fitzroy store, Brisbane’s Lune Lab will boast a bird’s eye view of staff working in the raw pastry kitchen referred to as the famous “cube” – a climate controlled room kept at 18 degrees with low humidity so the pastry doesn’t sweat and the butter doesn’t melt.

Builders working on the famous glass, temperature-controlled raw pastry kitchen “the cube”. Picture: Brad Fleet

And as an incredible exclusive for those who live in The Standard building, the Lune Lab table will also operate as a retail outlet, allowing residents to skip the queue in the main store and order directly, or even have it sent to their apartment upstairs.

But for those who don’t live above, the retail space will sit along Manning St featuring stunning polished concrete stand-up bars and a beautiful window ledge for perching, while you watch staff proof and egg wash the croissants in front of you and sip Coffee Supreme brews or hot chocolate.

Lune Croissanterie Brisbane is still looking for employees to join the front of house team but, that pending, is set to open the first week of August.