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Croissant lovers rejoice: Lune steers its treats into a whole new lane

The Weekend Edition

We’re ten months removed from the landmark opening of Melbourne-born Lune Croissanterie’s South Brisbane headquarters and lines snaking their way out of the front doors are still a common sight. Good news for those that have been praying for a second source of the world-renowned croissant maker’s signature zonts, decadent pain au chocolat and caramelised kouign amanns – Lune is opening a satellite retail space in Burnett Lane! Here’s what we know …

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It’s safe to say Lune’s August 2021 arrival caused a big stir in Brisbane’s pastry scene. The day it opened – in the middle of a lockdown, no less – croissant-craving crowds queued up around the block for the chance to score a box full of Lune’s exquisite, precisely crafted viennoiserie goods.

Even as locals were still getting acquainted with Lune’s widely praised range of treats, directors Kate and Cameron Reid were already thinking about the business’s next steps. In addition to putting the pieces in place for its own anticipated Fish Lane wine bar Butler, the team has also been quietly scouting The City for an ideal location to install a satellite site for Lune.

Well, we can confirm that they’ve found a great one – Lune Croissanterie has snagged itself a cosy space along Burnett Lane (close to the new Coles Express), joining the likes of Felix for GoodnessAlba Bar & DeliDeath & Taxes and Super Whatnot as residents of The City’s buzziest working laneway.

Kate and Cameron have recruited the talents of Melbourne-based architecture firm Ewert Leaf to conceptualise the Burnett Lane iteration’s design. Though each Lune location is crafted to have its own visual personality, we’ve been told the 45-sqm site will boast elements of Lune’s signature industrial-inspired aesthetic, which will feature plenty of concrete and smoked mirrors.

Estimated to be roughly 30-percent smaller than its Melbourne satellite store, Lune Burnett Lane will be mostly geared towards grab-and-go custom, with the majority of the available floorspace given over to retail sales and a bank of five proofing ovens – though an espresso bar will offer standing room for around ten.

Fresh pastries will be transported across from Lune’s South Brisbane production kitchen several times a day via refrigerated van to be baked fresh on site, with Lune’s core range – we’re talking plain, almond and ham-and-gruyere croissants, pain au chocolate, and kouign amanns – available well into the afternoon alongside cups of specialty coffee (Lune’s more technically advanced treats and monthly specials will only be available over at the South Brisbane store).

“To bake on site is very rare in a CBD,” says Cameron. “Here you can eat a croissant at 2:00 pm that came out of our oven at 1:30 pm.” We know we’re keen.

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