Overview

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 Lune’s 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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9781784885168

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Reviews

""A cookbook must tell it how it is, and this Reid does very supportively, showing, in pictures, the stages of the lamination process in clear, helpful detail, and writing recipes that accompany you with steadiness and calm through the cooking process."" --Nigella Lawson, Nigella ""Lune's croissants are so good, global food critics openly question if they might be the best in the world. At the very least, they're good enough to have a new book dedicated to the art of this beloved pastry."" --Laurent Mowery, Forbes ""Until you opened this book, you probably didn't know it was possible to make so many types and shapes of croissants. However, as the title suggests, there are recipes here for more than just a plain croissant. Once you master the 3-day prep and baking process, you can feel confident making anything in the book."" --Amy Bell, Mashed ""Everything about this book is a dream: The cool, elegant design, the gorgeous, slightly askew imagery, the whimsical, inventive recipes, and most of all, the method it presents, clearly and vividly laid-out."" --Andrew Janjigian, Wordloaf

"""A cookbook must tell it how it is, and this Reid does very supportively, showing, in pictures, the stages of the lamination process in clear, helpful detail, and writing recipes that accompany you with steadiness and calm through the cooking process."" --Nigella Lawson, Nigella ""Lune's croissants are so good, global food critics openly question if they might be the best in the world. At the very least, they're good enough to have a new book dedicated to the art of this beloved pastry."" --Laurent Mowery, Forbes ""Everything about this book is a dream: The cool, elegant design, the gorgeous, slightly askew imagery, the whimsical, inventive recipes, and most of all, the method it presents, clearly and vividly laid-out."" --Andrew Janjigian, Wordloaf"

Author Information

Kate Reid wasn’t 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. It’s 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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