Lune just opened its first Sydney store – here's a look inside

WORDS Elyssa Kostopoulos PUBLISHED Fri, 6 Dec 2024 - 11:38 am

At last, the croissant-shaped void in Sydney’s culinary scene is filled. On Saturday, December 7, Lune Croissanterie swings open its doors at the Rosebery Engine Yards, bringing its world-renowned pastries and signature precision to the Harbour City. For a decade, Lune has been a pilgrimage destination for pastry devotees, with Sydneysiders long awaiting their turn to experience the alchemy that happens when science meets butter.

Founded in Melbourne in 2012 by Kate Reid – a former Formula One aerodynamicist – Lune has revolutionised the art of croissant-making. At its heart lies a meticulous three-day process honed with the precision of an engineer and the soul of an artist. Every fold, every crumb is a testament to Reid’s philosophy: croissants aren’t just food; they’re an experience.

The Rosebery flagship is more than just a bakery – it’s a sensory immersion. Nestled within the historic Rosebery Engine Yards, the space marries heritage and modernity. Designed by In Addition, the interiors boast dramatic black circular walls, a brutalist concrete counter, and Lune’s pièce de résistance: the climate-controlled glass cube where the magic unfolds. Watch as a team of pastry chefs perform the delicate dance of Lune’s raw pastry process – proof that perfection is no accident.

Which items will be on the menu?

Expect the classics: the Traditional Croissant, Pain au Chocolat, and Kouign Amann, alongside a festive December menu. Highlights include the Gingerbread Croissant, brimming with pecan frangipane and molasses caramel; the Eggnog Cruffin, a creamy, rum-soaked indulgence; and the Stuffed Turkey Croissant, a savory masterpiece crowned with cranberry sauce and crispy chicken skin.