Lune Croissanterie Rosebery

Drama. Action. Performance. These aren’t words that usually spring to mind when you picture a bakery. But Lune Croissanterie’s Sydney flagship, which finally opened at the end of 2024 after a five-year journey, is anything but ordinary.

It’s why the bakery is inside a cavernous 400-square-metre former warehouse, in Rosebery’s Engine Yards Precinct. And it’s why the bakers aren’t sequestered out of sight at the back of the house – they are the house.

Founder Kate Reid calls her bakers “croissant chefs” who perform “pastry theatre” and she’s given them a stage befitting their status as the stars of the Lune show: a six-by-six metre glass cube, temperature-controlled to 18 degrees (the perfect temperature for baking croissants). You can walk around all sides of the cube or perch on a stool and watch them work their pastry magic.

This all-day, baking-as-live-performance arrangement means that unlike many bakeries, where bakers come in and do their thing under the cloak of darkness, leaving their pastries behind to be sold throughout the day, Lune has a constant supply of hot, fresh, baked goods available at all times.

The Rosebery menu has all the Lune hits – sweet croissants, ham and cheese croissants, pain au chocolat, danishes, kouign-amanns, morning buns, and more. Plus, good strong coffee to cut through all those full-fat flavours. For the uninitiated, the classic plain croissant is more than just the benchmark pastry. It’s Reid’s ride-or-die.