Behind the Scenes of Lune Croissanterie: MFWF The Online Edition

Just how does Kate Reid do it? She's the creator of Melbourne, if not the world's, best croissants, earning praise from international media and plenty of fans locally, who queue at both her stores.
We can’t promise that you’ll walk away from this behind-the-scenes tour of Lune’s kitchens making A-grade croissants, but we can say you’ll get to know the ins and outs of this highly original and brilliantly polished Melbourne institution like never before.
Join Kate as she walks MFWF CEO Anthea Loucas Bosha through the magic at Lune’s Fitzroy headquarters.
#MFWFonline
www.melbournefoodandwine.com....

[@carpetcleaningnewcastleeli2088]

I'm continually impressed by your creativity.

[@john_p]

when I holiday in Melbourne (which is as often as possible) I have a favourite saying; "lune for breakfast and pidapipo for dinner" :)

[@OnenessVoices]

At the first let to bring our appreciate about technical perfection & passion to French bakery at the same time. In Australia, where not so much peoples able to compare with different patisseries like most EU-people’s in France. Appreciate!
And approximately 21.000 croissants ON A ORIGINAL NORMANDY FRENCH BUTTER !!!!! In Australia, thousands kilometers from Europe!!!! Pull my heat off!

[@DanTuber]

The croissants are absolutely god damn amazing. Thanks for the behind the scenes.

[@love-bulldogs]

Please tell luna to open a store in the Washington DC , can't get a good croissants in this country, we need you " Brian Margolis

[@honeylishuss]

Fantastic little film about our own Lune! So informative

[@oecdo2c413]

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[@francisconascimento1667]

Beautiful job, congrats.

[@christophegarcia6773]

C'est magnifique ce que vous êtes parvenu à réaliser : un bon concept commercial et artisanal ! Bravo à votre équipe. Avez-vous essayer de réaliser des croissants avec du levain naturel au lieu de levure boulangère ? ... Afin que vos croissants soient encore plus savoureux ;-)

[@talpeled33]

Beautiful!!! May I ask what do you use for your egg wash?

[@tolgaogretmen2047]

May i ask what type of flour they are using for crosaints?

[@zongxianli8412]

May I ask what brand is the brush that she bought in Singapore?

[@tanyankha]

That would be Sanneng.

[@zongxianli8412]

@@tanyankha Thanks.
The brand is from Taiwan.

[@tanyankha]

@@zongxianli8412 yes, I have one exactly like it. it's great!

[@melbournefoodandwine]

Hi @zongxianli! We asked Kate and she didn't know - the organisers of the event in Singapore supplied the brushes. I'm glad that @tanyalloren was able to help out with her eagle eye! Happy baking.

[@OnenessVoices]

Greetings from Ukraine!
Thank you for perfect filmed, informative video about cooking!
We hope to invite all of You here to enjoy amazing Ukrainian local food with kaleidoscope of tastes and of course professional chefs who makes classic French/Italy dishes!
After we become a winners in this War, of course.
Also WE ARE SO MUCH THANKFUL to all of You, ordinary taxpayers in own country, for supporting us in this War to stay against fascists russia!

[@mobilebeats]

Who the hell films something like this in this format?

[@bernardleclerc2941]

👍🙂😇

[@tylermoulton7294]

Why can’t they hug

[@kdogggggggggggg]

Pastry chefs work up to 10 hr haha I wish try more 14/15

[@pinkbailey7829]

Thats not allowed in australia mate we have a policy here

[@love-bulldogs]

Please bring luna to America, know one can make a decent crossiant " like Luna ,perhaps in Tyson corner in Vaginia would be a great location " we are desperate 😢

[@mojon_1]

I wish can work with you 💔