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Covid Australia: Dozens of brave pouring rain for Lune croissants in lockdown in Melbourne

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The beleaguered Melburnians have spent a whopping 258 days in lockdown since the start of the pandemic.

But while you’d expect the residents of the world’s most closed-off city to be too deflated to queue for anything but a Covid vaccine, a significant number are still willing to wait in line for anything. very different: the ‘world’s best croissant’ .

Armed with hoods and umbrellas, masked food lovers braved the pouring rain on Saturday to get their hands on pastries from Kate Reid’s iconic Lune Croissanterie in Fitzroy, a 10-minute drive from the CBD.

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You’d expect the residents of the world’s most closed-off city to be too drained to queue for anything but a Covid vaccine, but a significant number are still willing to wait in line for something completely different. : the ‘world’s best croissant’

Armed with hoods and umbrellas, masked food lovers braved the pouring rain on Saturday to get their hands on pastries from Kate Reid's iconic Lune Croissanterie in Fitzroy

Armed with hoods and umbrellas, masked food lovers braved the pouring rain on Saturday to get their hands on pastries from Kate Reid’s iconic Lune Croissanterie in Fitzroy

The renowned bakery serves a decadent menu that includes dripping pain au chocolat and sugar-spiced almond croissants, widely hailed by food critics as the best in the world.

Originally opened in a hole-in-the-wall in Elwood in 2012, Kate Reid used her background as Formula 1 aerodynamics and a Parisian pastry shop to produce buttery, flaky creations that have become a Melbourne institution.

In 2015, she opened Lune’s flagship store in a converted warehouse on Rose Street in Fitzroy, which was soon followed by a smaller store in Melbourne CBD.

Lune was set to launch in New South Wales in August 2021, but construction site problems held back interstate expansion.

Co-founder Cam Reid, who opened the flagship store in Fitzroy with his sister Kate in 2015, confirmed on Friday that the Sydney branch should open in late 2022 or early 2023, but kept tight-lipped.

“The Sydney site requires a lot of restoration,” Kate told Broadsheet.

“Delays started to set in — a month, two months, six months. Suddenly we had… all these processes ready to go north and expand, but the site was down.”

The renowned bakery serves a decadent menu including dripping chocolate and icing almond croissants, widely hailed by food critics as the best in the world

The renowned bakery serves a decadent menu including dripping chocolate and icing almond croissants, widely hailed by food critics as the best in the world

Originally opened in a hole-in-the-wall in Elwood in 2012, Kate Reid used her background as Formula 1 aerodynamics and a Parisian pastry shop to produce buttery, flaky creations that have become a Melbourne institution.

Originally opened in a hole-in-the-wall in Elwood in 2012, Kate Reid used her background as Formula 1 aerodynamics and a Parisian pastry shop to produce buttery, flaky creations that have become a Melbourne institution.

Further north things accelerated in Queensland, which first experienced the magic of Lune with the opening of a new store in South Brisbane on 5 August.

Hundreds of hungry Brisbane residents queued for hours to get their hands on the croissants amid a seven-day Covid shutdown.

Long lines of pastry chefs were pictured outside the Lune Croissanterie in South Brisbane when the staff first opened its doors on 5 August.

Lune's croissants (pictured) have been attracting the attention of chefs and international pastry chefs for years

Lune’s croissants (pictured) have been attracting the attention of chefs and international pastry chefs for years

At one point, the queue stretched more than 350 yards down Manning Street and around the block.

Punters wanting to try the famous croissants lined up as early as 5:30am to be first in line for the grand opening at 7:30am.

Kate Reid, co-founder of Lune, said staff were told to provide clear instructions to customers outside the Brisbane branch on social distancing requirements.

“We have staff stationed along the line who set the expectation of how customers must interact with the line in order to be served,” she said.

“We also contacted the police to see if they had any problems.”

Kate Reid used her background as aerodynamics in Formula 1 and studied confectionery in Paris to produce buttery, flaky croissants that have become an institution in Melbourne

Kate Reid used her background as aerodynamics in Formula 1 and studied confectionery in Paris to produce buttery, flaky croissants that have become an institution in Melbourne

“We showed them our plan and invited them to come and have a look and they are very happy with what we are doing.”

She said the bakery has over a year of experience in Melbourne during Victoria’s first and second wave.

“We take it super seriously because one case or one infection shuts it down, it costs us, so we take it incredibly seriously,” she said.

The Sydney store is sure to draw a big crowd when it finally launches, if the reaction to the Brisbane bakery is anything to follow.

Punters outside the Lune Croissanterie wait in line to try one of the world's best croissants

Punters outside the Lune Croissanterie wait in line to try one of the world’s best croissants

Lune has attracted the attention of chefs and international pastry chefs for many years, with a 2016 New York Times article asking, ‘Is the world’s best croissant made in Australia?’

Earlier this year, the team took over a second space 250 yards down the street and launched Moon, a sister bakery that makes nothing but “crullers,” a braided cousin of the fried donut popular in the US and Canada.

Kate brought the idea from New York, where she was first introduced to the cruller in 2016 by New York Times food critic Oliver Strand, Broadsheet reported.

On the other side of Rose Street, foodies queue for up to an hour to get their hands on one of six signature flavors: vanilla icing, cappuccino, chocolate, raspberry/passion fruit, and cinnamon

On the other side of Rose Street, foodies queue for up to an hour to get their hands on one of six signature flavors: vanilla icing, cappuccino, chocolate, raspberry/passion fruit, and cinnamon

Instagram is full of pictures of crullers (one pictured)

They are often accompanied by cups of coffee, hot chocolate and chai latte from Moon's house brand, Coffee Supreme

Instagram is full of photos of crullers often accompanied by cups of coffee, hot chocolate and chai latte from Moon’s house brand Coffee Supreme

The semi-permanent pop-up serves six flavors — vanilla icing, cappuccino, dark chocolate, raspberry and passion fruit and cinnamon sugar with a hint of ground cardamom — for $5.50 each.

Since opening just 250 yards from Lune on May 28, Moon has had queues of customers making their way down the full length of Rose Street from 7.30am on Thursdays and Fridays and 8.30am on Saturdays and Sundays.

Instagram is full of photos of crullers often accompanied by cups of coffee, hot chocolate and chai latte from Moon’s house brand Coffee Supreme.

Moon Crullers (pictured) are baked just 250 meters from the original Lune Croissanterie

Moon Crullers (pictured) are baked just 250 meters from the original Lune Croissanterie

The quirky profiteroles (pictured) are a lovely fluted version of the fried donut

The quirky profiteroles (pictured) are a lovely fluted version of the fried donut

Since the bakery served its first customer on May 28, fans have talked about the pastries in excited posts.

‘Went to the moon today, luckily it was within my 10 km radius. All I can say is it was worth the hour’s wait,” one woman wrote.

Another added: ‘Never thought I’d be in line for more than an hour, but f**k, it’s worth it.’

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