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Lune: Croissants All Day, All Night

★★★★★
★★★★★
5.00 (1 ratings by Goodreads)

English

By (author): Kate Reid

The debut cookbook from Lune, a world-renowned croissant bakery in Australia.

Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as the best croissant in the world since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lunes pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.

With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

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€33.12
€34.50
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Product Details
  • Weight: 1630g
  • Dimensions: 216 x 283mm
  • Publication Date: 03 Nov 2022
  • Publisher: Hardie Grant Books (UK)
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9781784885168

About Kate Reid

Kate Reid wasnt always a baker far from it in fact. After studying Aerospace Engineering at university she followed her lifelong passion for Formula 1 racing and became an aerodynamicist for the Williams F1 team in the UK in the mid-2000s. In 2008 though she wanted to change direction and returned to her native Melbourne to find her new niche pastry. After working in the cafes and bakeries of Melbourne and a stint in Paris she knew that she wanted to create something perennially popular and take her skills to a new level and so Lune Croissanterie was born. Since opening Lune in 2012 it has amassed a cult global following with celebrity devotees and an Instagram following of 232k. Its gone from a one-person show to a five-site bakery with queues around the block from dawn and The Cube where Kate and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants.

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