Lune has an undeniably magnetic story. At the croissanterie’s heart is Kate Reid, the former Formula One aerodynamicist-cum-meticulous pastry mastermind.
Beginning as a one-woman wholesale venture from a hole in the wall in Melbourne’s Elwood, Reid’s first store quickly ballooned in popularity, leading to the establishment of a rigorous ticketing system and purchasing limits to manage the expanding crowds.
Today the operation has three Melbourne stores – one in Armadale, one on Russell Street in the CBD, and one in an expansive Fitzroy warehouse.
Now – among much fanfare and after a prolonged wait – the croissants that led New York Times food writer Oliver Strand to ask if they’re the best in the world are finally arriving in Sydney.
Upon entering Lune’s first Sydney store, you could almost believe you’d stepped into its Melbourne counterpart. The Rosebery location follows the Fitzroy format; set in a refurbished sawtooth warehouse in Rosebery Engine Yards, it has exposed, sweeping ceilings and floors finished with polished aggregate concrete. A large glass cube forms Lune’s signature climate-controlled kitchen behind the main counter. There’s minimal seating, apart from a row of black stools along a high concrete table on one side of the shop, and a handful of seats along the front window – hinting at the venue’s drive to keep crowds moving.
In 2021 Lune opened in South Brisbane, with its second Brisbane CBD store following close behind in 2022.
In Sydney, the planned location changed twice – originally slated to open in Chippendale, then Darlinghurst – before finally landing on Rosebery. Reid cited unforeseen delays with the Darlinghurst location as what prompted them to move to Rosebery, “to keep our plans on track and honour our commitment to bring the Lune experience to Sydney in 2024”.
Lune opens this Saturday in Rosebery at 115/151 Dunning Ave from 8am. The second Sydney location is expected to open in Metro Martin Place in the CBD soon, but the date has not yet been disclosed.
