Host Gary Mehigan explores Lune Croissanterie in Fitzroy, where former aerospace engineer turned pastry chef Kate Reid merges her passion for precision and pastry.
In this episode, Gary learns about Kate’s transition from Formula 1 aerodynamics to the art of viennoiserie, discovering how her engineering skills have uniquely influenced her approach to crafting the perfect croissant.
Touring the state-of-the-art Lune Lab, viewers get an insider’s look at the innovative space inspired by “Star Wars”, complete with advanced temperature controls and dynamic LED lighting, all designed to create an optimal baking environment.
During his visit, Gary participates in a tasting experience of the special monthly menu where he samples a variety of Lune’s renowned pastries, including their signature croissants and inventive cruffins. Each pastry is presented with a detailed explanation from Kate, highlighting the meticulous process that goes into their creation—from the initial concept to the final product. It not only showcases the technical mastery behind Lune’s globally celebrated pastries but also captures the profound impact Kate’s unique background has had on elevating Melbourne’s culinary scene.
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FOR MORE INFO
Lune Croissanterie Fitzroy
@lunecroissant
lunecroissanterie.com
