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Lune Lab at Lune Croissanterie

Our Review

Pear monaka, a pear-shaped croissant brushed with amaretto syrup and filled with pear compote and hojicha ice-cream. It rests on a bed of dulcey whipped ganache, ginger caramel and brown butter crumble.
14.5/20

How many croissant-based dishes can you eat and still be excited about croissants?

“For dessert? More croissant!” Is Lune Lab’s $90 menu an experimental novelty or Melbourne must-do?

  • Besha Rodell

Bakery$$

More on Lune Lab at Lune Croissanterie

Kate Reid of Lune

After five years, world-renowned Lune Croissanterie finally lands in Sydney – and it’s worth the wait

The exclusive first look at Kate Reid’s cult bakery’s first Sydney store, where 65 employees will produce up to 5400 warm, buttery croissants every day.

  • Bianca Hrovat
Start with a plain croissant, still warm from the oven.

Skip the croissant queue at Lune

The Lune Lab three-course pastry flight is the peak Lune Crossanterie experience.

  • Roslyn Grundy

Original URL: https://www.smh.com.au/goodfood/topic/lune-lab-at-lune-croissanterie-o8i