In 2012, Kate Reid opened a tiny croissanterie in Elwood. She called it Lune. Reid decided to relocate to Fitzroy, before opening up in the Melbourne CBD and South Brisbane. In Lune’s third Melbourne outpost, in Armadale, she brought the croissant empire back to its roots south of the river.

The menu is a compact version of that in the Fitzroy store – but no less impressive. It’s hard to go past the traditional croissant, which takes three days to make. Or the kouign amann, which is baked in a mould lined with butter, sugar and salt for caramelisation. For something on the savoury side, you might try the ham and gruyere croissant, which is baked with shaved ham, Swiss gruyere and seeded mustard.

Ewert Leaf (also behind Levi and Moonhouse), designed the spacious interior, which is all polished concrete, aged brass and stainless steel. In Lune tradition, it feels more like a spaceship than a croissanterie. It’s an apt setting for croissants that taste out of this world. Or, if you ask The New York Times, at least some of the best in it.

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Updated: March 16th, 2023

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