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9781784885168

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"""A cookbook must tell it how it is, and this Reid does very supportively, showing, in pictures, the stages of the lamination process in clear, helpful detail, and writing recipes that accompany you with steadiness and calm through the cooking process."" --Nigella Lawson, Nigella ""Lune's croissants are so good, global food critics openly question if they might be the best in the world. At the very least, they're good enough to have a new book dedicated to the art of this beloved pastry."" --Laurent Mowery, Forbes ""Everything about this book is a dream: The cool, elegant design, the gorgeous, slightly askew imagery, the whimsical, inventive recipes, and most of all, the method it presents, clearly and vividly laid-out."" --Andrew Janjigian, Wordloaf"

Author Information

Kate Reid wasn’t always a baker – far from it, in fact. After studying Aerospace Engineering at university, she followed her lifelong passion for Formula 1 racing and became an aerodynamicist for the Williams F1 team in the UK in the mid-2000s. In 2008, though, she wanted to change direction, and returned to her native Melbourne to find her new niche – pastry. After working in the cafes and bakeries of Melbourne and a stint in Paris, she knew that she wanted to create something perennially popular, and take her skills to a new level, and so, Lune Croissanterie was born. Since opening Lune in 2012, it has amassed a cult, global following, with celebrity devotees and an Instagram following of 232k. It’s gone from a one-person show to a five-site bakery with queues around the block from dawn and The Cube, where Kate and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants.

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