Books for Cooks

Lune Croissanterie is one of the most talked about bakeries in the world. If you have ever tried to visit the Fitzroy store, you'll know that people queue around the block from the early hours for a Lune croissant.

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 regularly touted as ‘the best croissant in the world’ since Kate Reid opened the doors in 2012.

And now, you don't have to queue if you want to make your own 'Lune' croissants at home; because Kate is sharing her experience and expertise in a beautiful book Lune: croissants all day all night.

What has made Lune so special, and what is unique about this groundbreaking baking book 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.

And if you think this is a book just for pastry chefs, think again. Kate Reid wasn’t always a baker. Her degree is in Aerospace Engineering and combined with her lifelong passion for Formula 1 racing her first career was as an aerodynamicist for the Williams F1 team in the UK.

In 2008, looking for a change of direction, Kate returned to Melbourne and found her new passion – pastry, and more specifically croissants. Kate opened Lune Croissanterie as a one person business in 2012. Today Lune has five sites, a development kitchen 'The Cube' and a staff of over 120.

Please join us on 15th November for an intimate chat with Kate Reid about her journey from F1 to the Cube and how to unravel the mysteries of the croissant. We'll also be tasting some great pastries!

Tickets are limited.