Croissants are the most technical pastries in the world, Reid toldTravel + Leisure.
There are dozens of processes, and opportunities for innovation at every phase.
At Lune, theyre not making the flaky, crescent-shaped pastries the traditional way.
The Lune Almond Croissant.Credit:Courtesy of Lune
We make them with the technique that I created, she said.
Returning to Melbourne, she was disappointed by the city’s croissant offerings.
So she did what any engineer would: she systematically developed her own method.
The founder of Lune, Kate Reid.Jake Scevola/Courtesy of Lune
The best thing about baking, for me, is the scientific process, she says.
If you follow it to the letter, you will pull out of the oven a perfect baked good.
There arecruffinsnow, too.
A tray of Lemon Curd Cruffin’s from Lune in Australia.Pete Dillon/Courtesy of Lune
(They’re a croissant-muffin hybrid Reid created in 2013 and has since spurred countless imitations.)
Beyond selling baked goods, Lune also hosts a four-course, experimental tasting menu calledLune Lab.
We get really experimental with it, she said.
A tray of Ham & Gruyere croissants.Pete Dillon/Courtesy of Lune
We literally treat our traditional croissants like a Formula One car, she says.
How can we make it better every single day?
The quality of that product is the same as it was so small back then, she said.
That is innovation in itself.
