Melbourne’s most famous croissant shop and a global benchmark for pastry perfection.

Lune: The Croissant Lab That Changed Everything

Inside an industrial warehouse on Rose Street, Lune feels more like a design studio than a bakery. Behind the glass cube at its centre, pastry chefs move with the precision of engineers, folding, laminating and baking croissants that have become Melbourne legend. There’s an intensity to the process that borders on performance — each tray pulled from the oven feels like a reveal.

Founded by ex-aerodynamicist Kate Reid, Lune’s ethos is technical mastery meets creative freedom. Every layer, every curve of pastry is deliberate. It’s not just baked; it’s engineered for texture and flavour.

Butter, Layers and a Line Out the Door

The classic croissant is still the benchmark — shatteringly crisp on the outside, rich and honeycombed within. But the rotation of specials keeps regulars coming back: twice-baked almond with frangipane, lemon curd cruffins, and seasonal creations that play with fruit, spice or chocolate. Each pastry is made in limited batches, and when they sell out, they sell out.

The line that snakes out the door every morning isn’t hype; it’s ritual. People know they’re waiting for something done properly. Coffee comes from Small Batch, perfectly tuned to cut through the butter and sweetness.

Where Design Meets Dough

The space reflects Lune’s philosophy — minimalist, sharp and efficient. There’s no wasted movement, no filler décor, just clean lines, concrete and the glow of the pastry cube. Even the timing of the bake is planned so that fresh trays hit the counter throughout the morning, not all at once.

Lune isn’t just a bakery. It’s an institution that made croissants cool again and set a new standard for how simple things should be done — with absolute precision and pride.