An American says Australian bakery has the best croissants in the world
On the other side of the world from its birthplace in France, a small bakery in the city of Melbourne, Australia has been bestowed with the honour of the best croissants in the world.
That's if you believe the New York Times' T Magazine, which has an entire article praising the "ethereal, exceptionally flaky pastries" of Lune Croissanterie in the inner-city suburb of Fitzroy.
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Aside from the bakery's claim the team are using the highest quality flour and butter to produce their goods, the croissants are also handcrafted over three days. The sweet pieces of goodness are constructed in a climate controlled glass box, according to the Times.
Kate Reid, the bakery's founder, has studied aerospace engineering and has formerly worked in a Formula One team. The article's writer Oliver Strand claims the engineering nous to create the world's best croissant is evident.
The bakery itself pumps out 3,000 croissants at its warehouse location, available for sale only from Thursday to Sunday. Reid and her brother, Cameron, also make kouign-amanns, a crusty Breton cake and "cruffins," which are filled with lemon curd or peanut butter and jelly. Scrumptious.
If you're ready to take your flaky love to a stable level, the bakery offers a A$50 degustation that takes diners on a journey with three iterations of the croissant and all-you-can-drink coffee. There are also challenging takes on the baked good, such as the MP3, which is stuffed with pulled pork, queso fresco, manchego and chipotle tomato jam.
Despite the innovation, it's the classic that's adored for its "holy balance of buttery heft and feathery flake," and "may be the finest you will find anywhere in the world, and alone worth a trip across the dateline."
Luckily for Australians, it's only just down the road, or a few hours away.
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