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They're both buttery and flaky, they're made via a technique called laminating, and they're shaped like a crescent. They're a bakery and cafe staple, too, and also something that everyone has eaten their fair share of. We're talking about croissants, obviously — but there's a difference between an average example and "the finest you will find anywhere in the world". According to The New York Times, Lune Croissanterie serves up the latter. And, in great news for Brisbane's pastry fans, it's now doing so in South Brisbane.
On the menu: croissants, obviously. The new Brisbane venue serves up a menu of Lune favourites seven days a week, as well as a range of specials that'll rotate monthly. Highlights include twice-baked croissant aux amandes (stuffed with almond frangipane and generously topped with flaked almonds), lemon curd cruffins (a muffin-croissant hybrid made with lemon curd, citrus sugar and candied lemon zest), coconut kouign amanns (a traditional pastry from the Bretagne part of France, as filled with coconut caramel and desiccated coconut) and morning buns (a croissant pastry with a cinnamon and orange zest filling) — and traditional French croissants, which take three days to prepare, too.
Getting in early is recommended, because Lune slings pastries each day until sold out — and coffee is on offer as well.
Wondering what makes Lune's croissants so special? Founder Kate Reid is an ex-Formula 1 aerodynamicist, and brings scientific precision to her craft. That includes the climate-controlled glass cube that Lune croissants are made and baked in, and the time-consuming process used to perfect each flaky pastry.
The company's journey started back in 2012 with a tiny store in the Melbourne suburb of Elwood. Since then, Lune has grown into a converted warehouse space in Fitzroy (with perpetual lines out the front), opened a second store in the Melbourne CBD, earned praise aplenty — including that aforementioned rave from The New York Times — and now branched out to Brissie.
Coming to Lune Croissanterie in November and December 2021 is the three-course croissant degustation known as 'Lune Lab'.
For your $75 ticket, you'll start with a traditional croissant, served fresh out of the oven. Next, you'll eat a savoury course — the details of which you'll find out on the night — before going sweet to finish things off. You'll also get two hours of unlimited non-alcoholic beverages, and you can add a glass of champagne as well.
It's a far fancier experience than just picking up croissants at your local bakery, clearly, and it all takes place in Lune's bar overlooking 'The Cube', aka its raw production kitchen. So, you'll be eating croissants and croissant-based dishes, and also watching Lune's chefs in action.
Because Lune is about pastries, this is brunch and lunch affair — with sittings every Friday, Saturday and Sunday at 9.30am and 12pm. Lune Lab is held in two-month seasons, with its first Brisbane run taking place from Friday, November 5–Sunday, December 19.
Lune Croissanterie's Lune Lab sessions will run from Friday, November 5–Sunday, December 19 — at 9.30am and 12pm on Friday, Saturday and Sunday — at Shop 1, 13–17 Manning Street, South Brisbane. Tickets go on sale now
Combine your Lune experience with a STAY with us at The Gabba Central Apartments
Our central location and spacious apartment style accommodation, including a roof top pool and BBQ area, make us the ultimate Woolloongabba accommodation option and only a short trip to South Brisbane and the nearby Southbank!