Lune: Croissants All Day, All Night Hardcover Cookbook $30 + Delivery ($0 C&C/ in-Store/ OnePass/ $65 Order) @ Kmart/Target

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shkippy on 16/10/2025 - 11:29 kmart.com.au (402 clicks)
Last edited 16/10/2025 - 12:55 by 1 other user

According to 3Camels it is 12¢ off the ATL back in March 2023.

Kate Reid is an ex–Formula One engineer, now turned croissant pioneer. She has a fascinating story, and her pastries are so in demand that people queue for hours to sample her creations at her bakeries.
This book lets you attempt her recipes at home — no queue required. Just investing many more hours in your kitchen instead.

Available at Kmart, Target & Amazon (on back order).

The debut cookbook from Lune, a world-renowned croissant bakery in Australia.

Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as ‘the best croissant in the world’ since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.

With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Number of Pages: 272 pages
Book Cover: Hardback

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• 

  dealsforlife on 16/10/2025 - 11:58

  +16

  Is the book also overrated like their croissants?

  • 

    Mokr on 16/10/2025 - 12:39

    -6

    How are they overated if people will line up for them

    • 

      Nuclearvodka on 16/10/2025 - 12:54

      +6

      Trends.
      Also "popular" doesn't mean better.

      Just look at "popular" artists nowadays.

      Lune is pretentious, overrated and overpriced.
      But their marketing and community manager does a great job.
      I could give you half a dozen bakeries better than Lune in Brisbane alone.

      • 

        Qwertyjnr on 16/10/2025 - 15:17

        +1

        Yes please! I'd love to visit some epic bakeries while visiting Brisbane atm.

        • 

          belongsinforums on 16/10/2025 - 20:45

          +2

          @Qwertyjnr: Croissants at Christian Jacques. Sourdough from Agnes. Cakes from Bella and Tortie

          • 

            Nuclearvodka on 16/10/2025 - 22:10

            @belongsinforums: Yes to all of the above.
            Christian Jacques is a bit cliché but I have to admit, his stuff is legit.
            Agnes is top notch and Bella and Tortie on Fridays and Saturdays is amongst the best cakes I've ever had (super expensive though)
            Down the road from Bella and Tortie are 2 great bakeries.

            Hugs in Stafford. (very small and unassuming, but pretty solid)
            And Oh My Bread in Grange, two French guys, fairly traditional, sometimes I wish they were a bit more creative, but hey, their croissants are great (and they don't cost $10)

            I wouldn't recommend flour and chocolate, it's not horrible, but it's just too sweet IMO.
            Beurre in Milton is a CTRL+C / CTRL+V of Lune, but they are a bit more creative, and offer some really cool pastries, still ridiculously priced though.
            And Riser in Toowong as well for their sourdough, pies etc. (not super cheap)

        • 

          FredAstair on 18/10/2025 - 21:03

          @Qwertyjnr: Choquette.

          There’s one on new farm.
          Don’t know where the other one is.

• 

  jellykingdom on 16/10/2025 - 12:00

  +12

  How is a $30 cookbook a bargain?

  Also PS, having eaten there a couple times I don't get all the hype. I think its a bit of mass hysteria that everyone has convinced themselves these are one-of-a-kind croissants entirely because she used to be an F1 engineer (which is almost completely irrelevant). The price and the line entirely outweigh anything to do with the quality IMO. I had some pretty spectacular pastries in Melbourne, and didn't have to queue any longer than 5min worst case

  • 

    shkippy on 16/10/2025 - 12:19

    -2

    How is a $30 cookbook a bargain?

    It is 12¢ off the ATL.

    As for eating there, I've only tried the original in Melbourne location and was blown away. But I do like my croissants, and to the average punter I could imagine it being similar to any other artesian croissant. But maybe since, she has now expanded, she is suffering from overextending, with quality suffering for the sake of quantity.

    But hey, with this book you can make a better one than her at home 😉

    • 

      whitlam on 16/10/2025 - 13:03

      +1

      Honest question, does her process differ from other croissanteries?

      • 

        Nuclearvodka on 16/10/2025 - 13:17

        +3

        Nope.
        The only difference Lune has over other bakeries in Australia, is that they have exclusive access to an AOP French butter from their supplier.
        Source: I used to work for that supplier.

        • 

          whitlam on 16/10/2025 - 13:23

          @Nuclearvodka: Thanks. Always assumed it was just a lot of work laminating all those layers.

          • 

            Nuclearvodka on 16/10/2025 - 13:46

            @whitlam: It is, but they have big machines to do it for them!
            Skills are also super important, but realistically, the recipe remains the same.
            Creativity and ingredients can also differ.

            Pro tip: Almond croissants are day old croissants that they fill with an almond creme.
            They're disgusting, stop ordering them, you're getting ripped off.

            • 

              Sir Flabo on 16/10/2025 - 14:01

              @Nuclearvodka: Pro tip, thank you.

              Got any other insider info?

            • 

              Nivlac on 16/10/2025 - 14:59

              @Nuclearvodka: Oh no.. im a sucker for almond croissants.

              Can you recommend me a good one from Victoria?

            • 

              shkippy on 16/10/2025 - 15:10

              @Nuclearvodka: You know that the only difference is their butter, because you worked for their supplier? Brilliant. Sounds a very cynical view to me.

              If you do some basic research, you'll find that everything is reverse engineered to available Australian ingredients. From the properties of the flour to the butter & yeast. She even has a climate controlled kitchen so she doesn't have to use extra flour on the bench tops (to prevent sticking and thereby changing the flour ratio).

              And I guarantee you lune almond croissants are not yesterday's unsold croissants.

              Why don't you try the lune lab experience? But as with anything, and food especially, taste is subjective.

              • 

                Nuclearvodka on 16/10/2025 - 21:59

                +1

                @shkippy: Climate controlled kitchen…
                Reverse engineered…

                And I'm cynical?

                I'll say it again.

                The recipe, or "how to make a croissant" is the same. That's it.
                Lune certainly didn't reinvent anything, and the ONLY difference between them and many other EXCELLENT bakeries in Australia, is the butter they use, and their PR team.

                You enjoyed the "lab experience" ?
                Awesome, glad you liked it.

                As I said, I could list half a dozen bakeries in Brisbane alone.

                P.S. the "climate control kitchen" is more about the butter not melting into the "détrempe" or dough than it not sticking to the bench tops.

                • 

                  shkippy on 16/10/2025 - 23:22

                  +1

                  @Nuclearvodka: Yep, even the croissants from Colesworths use the same basic recipe or method for "how to make a croissant." But obviously, things like the quality of ingredients and technique play a huge role, it's not just about the recipe.

                  Sure, you acknowledge the butter Lune uses is exclusive, but how many different butters did she test before settling on that one? Same goes for the flour, the fermentation process, and tweaking ratios to refine the final product. That kind of obsessive iteration is what sets some bakeries apart.

                  There are definitely multiple reasons she uses a climate controlled kitchen. Yes, one is to prevent the butter from melting, but I’d argue consistency is the biggest one. I only mentioned the fact she doesn’t flour her benches to highlight the level of precision she seems to bring to everything. That kind of mindset probably comes from her engineering background.

                  That said, it all comes down to whether you actually enjoy the taste of her croissants. If you prefer others, great! Like I said before — taste is subjective.

                  Sure, there’s a branding element involved, and yes, you're paying for that to some degree. But I don't think that means she didn’t earn the reputation through hard work and refinement.

                  At the end of the day, this deal is just about her book, which I’m genuinely keen to read, and maybe even try out one of the recipes. Given how close it is to the all-time low price, I reckon it’s a good deal.

                  • 

                    Nuclearvodka on 16/10/2025 - 23:29

                    -1

                    @shkippy: Yep, even the croissants from Colesworths use the same basic recipe or method for "how to make a croissant."

                    No

                    • 

                      shkippy on 17/10/2025 - 00:12

                      @Nuclearvodka: Great intransigent and insightful response! 👍

                      • 

                        Nuclearvodka on 17/10/2025 - 00:54

                        @shkippy: You seem so sure of yourself.

                        The croissants from Colesworths don't use the same basic recipe or method.
                        They're barely croissants.
                        They have the shape of a croissant and that's about it.
                        Most of the time, they use margarine or other BS fat, but certainly not butter.

                        You love Lune, you bought into the pretentious BS, good.

                        It's the same thing as Apple fanboys trying to convince the rest of us that their products are superior (they're not)

                        • 

                          shkippy on 17/10/2025 - 09:10

                          @Nuclearvodka: You're right, Colesworths croissants taste like they resemble croissants in shape only. However, with "all butter" written on the front of the packaging kind of shows you're just making things up to suit your narrative. If you want to draw parallels to unrelated culture wars, that's how some right-wing conservatives would argue with mis/disinformation (but usually using much less easily verifiable facts than claiming no butter in Colesworths croissants). And FWIW I use android.

                          Liking a product, whether it's a croissant or a phone, doesn’t make someone part of a cult. It can just mean they enjoy something you don’t. That’s not a personality flaw.

            • 

              FredAstair on 18/10/2025 - 21:05

              @Nuclearvodka: Agree with you about the croissants.

              It’s all about the fact content and the type of flour used

              But on this one…

              Pro tip: Almond croissants are day old croissants that they fill with an almond creme.
              They're disgusting, stop ordering them, you're getting ripped off.

              My French wife and myself would hugely disagree with you on that statement.

              • 

                Nuclearvodka on 18/10/2025 - 22:44

                @FredAstair: I'm a croissant purist.
                I like them plain.
                I think almond croissants are overkill and unnecessary.

                And while obviously not ALL bakeries turn their day old croissants into almond croissants, I guarantee you most do.

                My favourite is when they advertise it as "twice baked" GTFOH

  • 

    CodeXD on 18/10/2025 - 22:47

    I had some pretty spectacular pastries in Melbourne

    List of your top 5? Might check out some places I haven't been to much/before in December when PT is free.

• 

  pitufon on 16/10/2025 - 12:09

  +2

  They are good, but would not say best in the world as some claim.

  The Lune Lab, however, is a cool experience.

• 

  Headless on 16/10/2025 - 13:28

  +7

  ex formula one engineer, yeah ok… doesn't say she was any good…

• 

  belongsinforums on 16/10/2025 - 20:47

  " I used to work at blizzard" vibes

• 

  FredAstair on 18/10/2025 - 21:12

  Let me sum this hyperbole book up for those not French:

  While technique in rolling, shaping, and fermentation is critical, the butter’s fat content and quality play an indispensable role in producing the classic French croissant characteristics.

  For the best results, using high-fat European-style butter or imported French butter is recommended by professional bakers worldwide, including those in Australia looking to replicate Parisian standards.

  Practical home baking tips also emphasize keeping the dough and butter very cold, especially when using butter with a lower melting point, to compensate for this difference.

  Access to high butterfat butter like French butter is often limited outside Europe, including Australia, making it a genuine challenge for bakers striving for the finest croissants locally.

  So no book actually targets this issue.