The croissants at Melbourne's Lune Croissanterie are so good that it had people lining up before dawn just to get their hands on them. The opening of a bigger production facility has (somewhat) allayed that problem, making it easier than ever to crunch into one of former aerospace engineer Kate Reid's precisely crafted croissants. That is, if you live in Melbourne.

But over the past week, rumours have been circulating that Lune will open in Sydney. Now, Reid has confirmed the news. “I can tell you that we are currently looking at a few sites, which means that yes, there is a Lune Sydney firmly on the cards,” she tells Broadsheet.

While she says nothing is set in stone yet, it's big news for Sydneysiders. Lune's croissants have widely been lauded as some of the best in country - the New York Times even went so far as to ask, is "the world's best croissant in Australia?".

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"The classic beurre, with its holy balance of buttery heft and feathery flake, may be the finest you will find anywhere in the world, and alone worth a trip across the dateline," the Times wrote.

Lune has two outlets in Melbourne: one in the CBD and one in Fitzroy, in the city’s inner north. It pumps out around 450 batches per week – up to 20,000 croissants in total – from a temperature-controlled cube. No menu items have been confirmed for the Sydney croissanterie, but Melbourne's menus include traditional butter croissants, pain au chocolat, Danishes, twice-baked almond croissants and kouign-amann.