Is The Best Croissant In The World Actually Made In Australia?

Croissants from Lune. Photo: @lunecroissanterie

The word croissant conjures up romantic images of men in breton stripe tops dispensing flaky, buttery pastry in the shade of the Eiffel tower. Right? Wrong. According to the New York Times - and when have they ever been wrong? - the best croissant in the world is actually made in Melbourne.

The lucky patisserie? Lune, a croissant-only pastry shop in Melbourne's Fitzroy, run by Kate Reid, a former aerospace engineer who has previously worked in formula one racing. She opened Lune in 2015, and since then the bakery has gained a cult following for its burnt butter-hued croissants and 'cruffins' (croissant/muffin hybrids piped with jam and lemon curd).

The shop is already pretty busy, considering that Reid and her co-croissant-spirator and brother Cameron bake just 3,000 delicious delicacies every week to be sold only from Thursday to Sunday.

But now, with praise like "ethereal, exceptionally flaky pastries" and "the classic beurre, with its holy balance of buttery heft and feathery flake, may be the finest you will find anywhere in the world", expect the queues at this little pastry shop to get a lot longer.

Vive la Fitzroy!