Heralded as the best croissant maker outside of Paris (having trained at Paris’s famed Du Pain et Des Idèes), Aerospace-Engineer-turned-pastry-chef Kate Reid became the pied piper of pastry in 2013 when she and her brother Cameron opened a hole-in-the-wall bakery in Victoria – luring patiently queueing customers in with the scent of buttery croissants. Since those early days, her following has grown with the opening of Lune Croissanterie’s Fitzroy and Melbourne CBD sites. 

And now, Lune is bringing its baked goods north to South Brisbane – joining the city’s evolving Fish Lane dining precinct – opening this August 2021.

The Lune team began scoping out a site for a Brisbane site last March, Kate tells delicious. “We were incredibly impressed and recognised that it presented a great opportunity for Lune.” 

“The time spent in Brisbane revealed to us that the city has a burgeoning hospitality scene, with some incredible operators opening interesting, delicious and unique venues up there, and we are incredibly excited to be a part of that,” Kate says.

The production facility and store will neighbour the likes of Southside, Cups on Melbourne, Gauge, Julius’s Pizzeria, Hoo Ha Coffee Bar, Kiki, Newport Café, Maeve Wine Bar, La Planta and more in the South Brisbane Cultural Precinct alongside the Gallery of Modern Art. And, with Hogg & Lamb architecture leading the design (the team behind New Farm Confectionary’s chic spaces and the State Library of Queensland) the new space is set to be a beauty to behold. 

Kate insists the Brisbane store will differ from the Melbourne outposts. “As with all of the ARIA [Property Group] developments, the building is very unique and beautiful in its own way, and our design for the space will cleverly integrate this, while still referencing the Mothership (Fitzroy). The retail space will be slightly separate from the production space (unlike Fitzroy), but customers will still easily be able to see into the production space.”

As for the menu, Kate tells us: “the counter menu in Brisbane will be the same as Fitzroy, but, when we finally launch Lune Lab in Brisbane, we hope to create a unique Lune Brisbane menu which celebrates local, seasonal ingredients and producers.”

Ready yourselves to devour croissants that have been prepared over three days, alongside unforgettable pain au chocolat, kouign amann, buns, babka, cruffins and twice-baked croissants including a carrot cake flavour, almond and a liquorice edition. 

As the adage suggests: the early bird catches the pastry. And, if Lune’s previous success is anything to go by, you’ll want to set your alarm clock for the wee hours to catch freshly baked croissants. Stay tuned for the opening date.