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Kate Reid‘s recipe for biscotti is iconic to say the least. Her own tribute to Italian tradition reinvents the original version of the dessert with thin, flaky croissant dough: a formula that achieves an unmistakable texture and flavour, using butter from a farm in Normandy and Laucke Euro flour.
This legend in the world of pastry-making actually started his career from a world far removed from pastry-making with a career in aerospace engineering, which led him to his dream: to work in Formula 1. However, despite living his own fantasy, the pressure, exhaustion and depression led him to combat this stress by baking every night, as a form of therapy.
After three years in Formula 1, Kate decided to quit due to physical and mental exhaustion. The real twist in the script came when she started working in a café called Ousia, where her true passion for pastry-making was finally awakened. This led him to Paris to work at boulangerie Du Pain et des Idees. In 2012, after months of trials, he opened Lune Croissanterie in Melbourne. His dedication and love of baking would eventually lead to success. In fact, in 2016, The New York Times declared that his croissants ‘could be the best in the world’.
Lune now has five bakeries in Melbourne and Brisbane displaying a wide variety of cakes and croissants to which he has even dedicated a cookbook called ‘Lune: Eating Croissants All Day, Every Day’ to make croissant making accessible to amateurs.
