Want to replicate Lune's 1 hour wait time
Lune Croissante is setting a new benchmark for how long someone would line up for a golden flaky croissant..
Lune Croissanterie, located in Fitzroy, Australia, is a bakery that has built a reputation for producing some of the best croissants in the country. The bakery, which was founded by Kate Reid, has a cult following of loyal customers who are willing to wait in line for up to an hour to get their hands on one of Lune’s famous croissants. So, how did Reid build an empire that has patrons lining up for an hour to get a croissant?
It all starts with the process and the ingredient used. Reid uses a CFI retarder proofer to slow down the fermentation process of the dough, which allows for better flavour development and a more consistent and predictable end result. The dough is made fresh daily with high-quality ingredients like butter, flour, and yeast.
In addition to the quality of the ingredients and the fermentation process, Reid also focuses on the craftsmanship of croissant-making. Each croissant is made by hand and shaped with precision, ensuring that each one is perfectly flaky and buttery.
But it’s not just the croissants that keep customers coming back. Lune Croissanterie also offers a variety of other pastries, such as pain au chocolat and almond croissants, as well as savory options like ham and cheese croissants. The bakery also rotates seasonal offerings, always keeping the menu exciting and unique.
Reid’s attention to detail, passion for baking and the use of a retarder prover are evident in the end product and have made Lune Croissanterie a must-visit destination for pastry lovers. The bakery has received numerous accolades and rave reviews from food critics and publications, further solidifying its reputation as one of the best croissant-makers in the country.
It’s clear that Reid’s dedication to the craft of croissant-making, her attention to detail and her use of a retarder prover, have all contributed to the success of Lune Croissanterie. Customers are willing to wait in line for an hour or more for a croissant, testament to the quality and deliciousness of Reid’s creations.
