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World’s best croissants Lune Croissanterie Sydney one day

They’ve been voted the ‘world’s best’ croissants in the past – and boast a social media following akin to a minor celebrity.

And now, the incredibly popular Melbourne bakery, Lune Croissanterie, is bringing 500 of their finest and doughiest croissants to Sydney for one day only.

The delicious baked goods will be on sale at the Paramount Coffee Project in Surry Hills from midday on Thursday 24 August, until the 500 croissants are sold out.

The incredibly popular Melbourne bakery, Lune Croissanterie, is bringing 500 of their finest and doughiest croissants to Sydney for one day only (pictured)

The delicious baked goods will be on sale at the Paramount Coffee Project in Surry Hills from midday on Thursday 24 August, until the 500 croissants are sold out

The delicious baked goods will be on sale at the Paramount Coffee Project in Surry Hills from midday on Thursday 24 August, until the 500 croissants are sold out

A lot of work goes into the croissants - they are folded, rested, fermented and proved for three days - using rulers, thermometers and detailed notes (pictured before baking)

A lot of work goes into the croissants – they are folded, rested, fermented and proved for three days – using rulers, thermometers and detailed notes (pictured before baking)

The pop-up is being run in conjunction with Gourmet Traveller magazine, whose new issue goes on sale that morning. 

So just why have the croissants made headlines around the world? First up, a lot of work goes into them.

After three days of folding, resting, fermenting and proving, the bakers use rulers, thermometers and detailed notes to make sure their pastries are perfect.

The bakers also come up with all sorts of weird and wonderful popular flavours (pictured)

The bakers also come up with all sorts of weird and wonderful popular flavours (pictured)

Led by former aerospace engineer, Kate Reid, the team use the best possible ingredients available to them (pictured: the croissants being made)

Led by former aerospace engineer, Kate Reid, the team use the best possible ingredients available to them (pictured: the croissants being made)

Led by former aerospace engineer, Kate Reid, the team use the best possible ingredients available to them.

According to Gourmet Traveller, this results in two kinds of butter: Pepe Saya for the dough and Beurre d’Isigny for laminating the pastry.

‘Equal care is taken with the other ingredients: flour from Laucke, Sungold Jersey milk and free-range Villa Verde eggs, while Andrew McConnell’s butcher Meatsmith is the go-to for any croissants that use ham or other meaty ingredients,’ the publication adds.

Since they launched five years ago, Lune Croissanterie have become more and more popular - they currently sell around 1,200 pastries each day

Since they launched five years ago, Lune Croissanterie have become more and more popular – they currently sell around 1,200 pastries each day

Not only this, but the croissant team riff on all sorts of different foodie creations – from a Yorkshire pudding-style Danish with rare beef to a peanut butter jelly cruffin.

Since they launched five years ago, Lune Croissanterie have become more and more popular.

They currently sell around 1,200 pastries a day – with queues forming around the block in their Melbourne pâtisserie. 

Read more at DailyMail.co.uk