The debut recipe collection from Lune, a world-renowned croissanterie in Australia. Lune Croissanterie is one of the most talked-about bakeries in the world. From the rave reviews of Nigella Lawson, Yotam Ottolenghi, René Redzepi, and Rachel Khoo, to mentions in media outlets like the New York Times and The Guardian, Lune has been hailed as "the best croissant in the world" since it opened its doors in 2012. Customers literally line up around the block from the early hours to enjoy Lune's baked goods, but what makes this book so special is the way Kate Reid elevates the croissant pastry from a classic breakfast staple to a refined medium for breakfast, lunch, and dinner.

With step-by-step techniques for rolling and shaping croissants, as well as recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's most beloved pastry.

Pages: 272, Dimensions: 23.2x23.2cm