Lune Croissanterie CBD: The Science of Pastry

Lune has become more than a bakery — it’s a Melbourne institution. Founded by former Formula One aerodynamicist Kate Reid, the CBD outpost brings the same lab-like precision and cult-level devotion as the Fitzroy original, condensed into a sleek, glass-walled space designed for efficiency and theatre. Watching the team work behind the counter is hypnotic, from the lamination of the dough to the final golden bake. Every pastry is a study in discipline and obsession.

The Pastries: Flaky, But Never Ordinary

While the classic croissant is flawless — all buttery air pockets and crisp layers — the specials are where the innovation shines. Pain au chocolat, almond croissants, and the ever-changing cruffins each hit with bold flavour and structural perfection. The lineup changes weekly, often selling out before midday. Each item is treated like an artefact of craftsmanship, made to be admired as much as devoured.

The Experience: Minimalism Meets Mastery

There’s no excess here. The space is clean, efficient and deliberately restrained. Lines move quickly, the smell of butter and coffee fills the air, and the counter staff deliver with quiet precision. It’s not about comfort; it’s about respect for process. For anyone who’s serious about pastry — or simply wants to see what perfection tastes like — Lune CBD is a masterclass in doing one thing exceptionally well.