Lune (Special Edition) Croissants All Day, All Night

The ultimate guide to baking the world’s best-loved pastry.

This special, limited edition of the debut cookbook from Lune, the world-renowned croissant bakery in Australia, comprises a luxurious slipcase, featuring holographic foil and ribbon, that contains a 272-page cookbook and an exclusive 48-page anniversary lookbook celebrating the first 10 years of Lune. Both hardback volumes feature holographic foil and stunning color photography throughout.

Lune Croissanterie is one of the most talked-about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René 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.

Kate Reid wasn't always a baker – far from it, in fact. After studying Aerospace Engineering at university, she followed her lifelong passion for Formula 1 racing and became an aerodynamicist for the Williams F1 team in the UK in the mid-2000s. In 2008, though, she wanted to change direction, and returned to her native Melbourne to find her new niche – pastry. After working in the cafes and bakeries of Melbourne and a stint in Paris, she knew that she wanted to create something perennially popular and take her skills to a new level, and so Lune Croissanterie was born. Since opening in 2012, Lune has amassed a cult, global following, with celebrity devotees and an Instagram following of 250k+. It's gone from a one-person show to a five-site bakery with queues around the block from dawn and The Cube, where Kate and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants.