Brisbane has been eagerly awaiting its own Lune Lab store, and owners have said the northern outpost will have its own unique bespoke menu.
As well as its famous signature range of plain and almond croissants, pain au chocolat, ham and gruyere croissants, lemon cruffins and kouign-amann, the Brissy store will feature experimental creations using everything from local honey to Queensland gin.
“Brisbane’s going to have it’s own unique menu,” owner Kate Reid told The Courier-Mail.
“We really want to celebrate local produce, seasonality, the fact that you are a more tropical climate than we are in Melbourne and therefore delicious things will be different. I want Lune to be Lune Brisbane (so) whether you’re a traditionalist or someone who wants to be surprised and have something new every time there’ll be that for you.”
In fact, head chef Mitch Suchowacki grew up in Brisbane before moving to Melbourne to run Lune, and has plans for an Ekka-inspired flavour.
A household name for Melbourne pastry fiends, Lune Croissanterie is set to open its flagship store in Brisbane on South Brisbane’s Fish Lane in the first week of August, with finishing touches being made on the store, first bakes and hiring taking place.
Across their two outlets in Melbourne, Lune bakes and serves close to 20,000 croissants a week to the hoards of people lining up outside. Just like the Fitzroy store, Brisbane’s Lune Lab will allow customers to see the pastry chefs working in the raw pastry kitchen referred to as the “cube”—a temperature-controlled room kept at 18 degrees with low humidity so the pastry doesn’t sweat and the butter doesn’t melt.
Not only will Lune be serving up croissants that The New York Times declared “the finest in the world,” they will be serving specialty coffee and sweet treats, with specials rotating on a monthly basis.