Evidently, Sydney is where it’s at right now, and Sydneysiders will soon be able to sink their teeth into a long-time Melbourne cult favourite.

After a week or so of vague (and exciting!) rumours circulating around the baking and pastry industry, Kate Reid, owner of Lune finally confirmed that Lune Croissanterie would be opening soon in the harbour city.

Lune’s famed philosophy is centred on quality and consistency, so a small wholesale arm in Elwood to begin with in 2011 was a natural decision, with the potential to grow – and grow it did, with its space age Fitzroy store opening in 2015, followed by its express shop in the Melbourne CBD.

Since opening, Lune’s croissants have been so popular people often queue outside the store before it opens to make sure they don’t miss out.

The lines for the perfect, crisp and buttery pastries started early and continued after The New York Times described the classic beurre croissant as perhaps “the finest you will find anywhere in the world.”

Reid’s approach to maintaining the well-known high standard of her croissants is to keep a methodical process, with every temperature of every ingredient measured and recorded, and resting times adjusted in line with those variables.

This detailed and climate-controlled approach is not surprising after you learn that Reid has a strong background in precision machines, having originally studied aerospace engineering and spent several years working for a Formula One racing team before apprenticing at the famed Paris boulangerie, Du Pain et des Idees.

Details of exactly where and when the Sydney location will open are scarce, but Lune has popped up before in Sydney in collaboration with Gourmet Traveller at Surry Hills’ Paramount Coffee Project in 2017.

Wherever and whenever the Sydney iteration of this Melbourne icon appears, no doubt the crowds will rush in.