Melbourne's best croissants
There’s only one thing to say about Lune’s pastries: Oh là là! Their croissant takes those crispy, buttery, soft layers to the next level. Lune is dedicated to the craft of what the French call Viennoiserie – Viennese pastries – and not surprisingly, a former Formula 1 aerodynamicist, Kate Reid, is one of the people behind this pursuit of perfection. The converted warehouse, where you can see the bakers at work, looks like a state-of-the-art laboratory. See if you too can resist their lemon curd cruffin or twice-baked croissant aux amandes.
119 Rose Street, Fitzroy and Shop 16, 161 Collins St, CBD, lunecroissanterie.com
From the French accent of the owner, Agathé Kerr, to the French-trained pastry chefs in the open kitchen, Agathé Pâtisserie has a genuine Parisian vibe. After six years, Agathe Kerr is still enticing people from far and wide to South Melbourne Market with her fresh French pastries, cakes and baguettes. The plain croissant is her biggest seller, but customers usually leave with another buttery treat, be it an escargot or custard heart. Influenced by Melbourne’s great Asian dining options, Agathe created the slightly sweet and nutty pandan croissant, which is now a staple on her counter.
Stall Number 63, Location Aisle B, South Melbourne Market, southmelbournemarket.com.au/traders/agathe-patisserie
In an area well serviced by bakeries and patisseries, this petit, two-metre-by-five-metre patisserie opened in September last year, and locals have been lining up for its eclectic range of pastries ever since. The croissant has a crisp exterior and cushiony interior, both indications of a fine croissant. Owner/operator Giorgia McAllister Forte is a perfectionist – and experimentalist – and you’ll also find pastries with exotic fillings such nduja, fried walnuts and sage. The most popular pastry is the leatherwood honey and sea salt croissant, a light, delicately sweet treat, with the salt offsetting the honey glaze.
585a Canning Street Carlton North , monforteviennoiserie.com
The bayside suburbs have several patisseries that locals swear by, but if you’re looking for the best croissant this side of town, it’s in Moorabbin. Tucked away on the edge of an industrial estate, Mattisse Bread makes a perfect-sized croissant that lives up to the French maxim of everything in moderation. Flaky and springy, it also has a lovely, moreish aftertaste. Mattisse has been making pastries and artisan sourdough bread since 2001, and it specialises in gluten-free breads, using buckwheat, a flavour that might transport you to a café in Paris serving galettes (buckwheat pancakes).
161 Chesterville Road, Moorabbin, mattisse.com.au
Gordon St Bakery
Despite being off the beaten track, Gordon St Bakery is spot on when it comes to baking a crowd-pleasing croissant. Perfectly sized, the croissants are slightly sweeter than others on the list. The air cells are also smaller, giving the croissant a firmer texture, but the winning factor is the light, crunchy exterior and lovely buttery taste. Owner Wilhelm Isaac grew up in Paris, and his pastries are imbued with French finesse and flavour. He also worked at another highly recommended bakery, Woodfrog in St Kilda, before opening Gordon St Bakery. See if you resist his galette des rois, a French tart with almond cream filling.
63 Gordon Street, Footscray, gordonstbakery.com