The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.
With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Kate Reid wasn't always a baker – far from it, in fact. After studying engineering at university, she followed her lifelong passion for the Grand Prix and became and aerodynamicist in Formula 1, working for the Williams team in the UK in the late nineties and early 2000s. In 2008, though, she wanted to change direction, and returned to her native Melbourne to find her new niche – pastry. After working in the cafes and bakeries of Melbourne and a stint in the boulangeries of Paris, she knew that she wanted to create something perennially popular, and take her skills to a new level, and so, Lune Croissanterie was born. Since opening Lune in 2012, it has amassed a cult, global following, with celebrity devotees (see below) and an Instagram following of 177k. It's gone from a two-person team (Kate and her brother Cameron) to a two-site bakery with queues around the block from dawn and the 'Lune Lab', where Kate and her 70-strong team develop daily changing recipes for everything from takeaway breakfasts to evening tasting menus of croissants.
