1/29-31 Scott St
Elwood, VIC 3184
03 9077 6463
Just two days ago, I attended the soft launch for this new croissanterie, snug in Elwood’s quiet residential streets. Thanks Kate, for inviting! We sent our congratulations, chomped on freshly baked pastries, and had a glass of bubbly on that balmy Saturday afternoon.
Here’s a sample of what you can enjoy there. On the left is an almond-chocolate croissant, delightful as anything… especially since the normally too-sweet-for-me almond filling has been replaced with gorgeous gorgeous dark chocolate. On the right, you’ve got a cruffin (croissant-muffin) filled with lemon curd and raspberry jam. How impossibly delicious sounding is that??
But let’s rewind back to how I got to be invited to this croissanterie’s soft launch. It was about a month ago… I’d just got back from a holiday in France, and caught up with I-Hua, Thanh, Daisy (& partners) over a reverse dinner… where we started off first with sweets at Luxbite before trooping into Dainty Sichuan for a spicy feast after!
It was at Dainty where Lady Lune herself (okay, her name’s Kate, and she’s friends with I-Hua) joined us. Over mountains of red hot chillies and deliciousness, we all got around to talking about croissants, croissants, croissants, croissants, croissants…!
My fellow croissant-loving brethren then proceeded to convince Kate to whip up a special batch for us pastry lovers a few Saturdays later. (Mind you, we paid for it). The croissants were eagerly collected and distributed amongst us (some of us crossed many suburbs for this)… and I got home after work that day with a whole tray of delicious smelling goodies. I next did what any self-respecting food blogger would do. I chose to skip dinner and began to sample each and every type of croissant… sitting out in my wooden balcony table, snapping away and cooing with delight!
But first, how does one spruce up takeaway croissants? If you’re anything like me, you’d probably want to eat these things fresh out of the oven. But in the take-home situation, I’d normally warm them up in the oven at 50-70ºC for 10 mins so that the outsides turn crisp while the insides soften. If they’re (god forbid) frozen croissants, I’ve heard that misting a bit of water over them before warming in the oven helps freshen them up. Am I doing this correctly?
But let’s get down to business. Lune’s plain croissants are very good. Crisp outsides, great depth of flavour, with a slightly tangy, hand-churned butter taste that’s almost reminiscent of beautiful sourdough. They remind me of the croissants that I consumed every morning whilst in France.
But if I were to be nitpicky, I would just say I’d prefer to see more stretchy elasticity between the layers of flakes as I tear it apart with my fingers. That’s how I like my croissants… with more pull and resilience.
From what I heard at a previous breadmaking class, almond croissants are often made from (day old?) plain croissants. They’re glazed with sugar syrup, sliced in the middle and stuffed with sweet filling, then dusted with almond flakes and icing sugar.
By default, I almost always find all almond croissants too sweet for my tooth and the glazing tends to make them crunchy-firm with less flakiness. This croissant will be good for those of you with sweet tooths.
Pain Au Chocolat
The chocolate croissant, however, is a favourite of mine… you get a lot more croissant action and significantly less sugar. Lune’s pain au chocolat are really soft and airy with crisp outsides and a centre of not-too-sweet dark chocolate.
These babies taste extra lovely when warmed in the oven, that’s because the chocolate melts in the heat. And if you flatten the croissant, it smoodges the chocolate all over the pastry’s insides.
And just what is this?? It’s a croissant-textured jam donut, shaped into a muffin with a light dusting of cinnamon sugar… oh my! I was quite smitten with this hybrid… it was delicate and lovely, as soft as a donut should be… yet retaining the buttery flaky layers and depth of flavour of a croissant.
Paying homage to the traditional ‘Aussie’ jam donut, Kate used classic sweet jam. But I believe she has been playing around with other fillings such as peanut butter and jam… OMG OMG!!
Pain au chocolat | Jam Cronut
*munch munch munch*…
oops! Excuse me for a second while I… *munch munch*…. tank up… *chomp chomp chomp*…
And finally, we have Kate’s legendary Kouign Amann (pronounced as “Queen Aman”), a sugar-glazed swirl of crisp-buttery pastry.
It’s firmish and denser than the other croissants, but once again, the depth of flavour is there and it was surprisingly not on the overly sweet side. I fell quite in love with it, especially its crisped up edges.
Lune Croissanterie has been supplying its pastries to Melbourne cafes for the past year or so. But now that its HQ has opened, I believe the focus may soon lean towards selling croissants direct from the bakery itself. To top it all off, you can enjoy Lune’s pastries with a cup of Clement Coffee brewed by Kate’s brother, Cam. Now I have a lot of reason to brunch in Melbourne’s Bayside, just so that I can buy lots and lots of croissants! Here’s wishing you the best in your venture, Kate!
Lune officially opens to the public on Saturday 14 December. They will be open only on weekends at the start, and depending on demand, Kate may open her doors more days of the week. When you’re there, if you see a black-haired girl with a brilliant smile standing behind the ‘barn-door’, that’s Kate. Say hi to her for me…!