If it’s been a while since you’ve joined the pre-dawn queue for the best croissant in the world, we don’t blame you. It’s been a long winter. But now is the time to reset that alarm (and attitude): as of December 1, Lune Croissanterie has three new creations on its menu.

One is the “Baba”, Lune’s first savoury cruffin, and it’s first vegetarian savoury offering.

“One of our pastry chefs had the idea to roll a cruffin in dukkah instead of sugar as the savoury base. It’s absolute genius,” says Lune founder and director Kate Reid. “It’s so delicious, textural and complements the Lune croissant pastry so well.”

For the filling, the team experimented with different ingredients and combinations before settling on house-made babaganoush, goat curd and smoked almonds.

“It has a tiny hint of zingy homemade preserved lemon through it. It’s super summery, fresh, creamy from the cheese and perfectly balanced,” Reid says.

Also launching for summer is the “Pain Hawaii” – similar to Hawaiian pizza complete with house-made sugo sauce. A flourless orange and poppy-seed croissant joins the twice-baked options as the third new item launching December 1.

“The Hawaiian is something Cam (brother and business partner) and I have wanted to do for ages,” Reid says. “We haven’t done a playful pastry in a while. We feel like coming into summer, this is a really fun one to do.”

Lune fans can also expect more stone-fruit danishes in coming weeks.

“We have very experienced, new staff members joining the team … So expect to see new ideas hit the menu next year,” Reid says. “Cam and I are also keen to pay a quick visit to Sydney with our wares.”

Lune Croissanterie
119 Rose Street, Fitzroy
03 9419 2320

Mon, Thurs and Fri from 7.30am
Sat to Sun from 8am