- Traditional Croissant
- Pain au Chocolate
- Twice Baked Pistachio & Turkish Delight Croissant
The croissant once again was pretty great. The soft and fluffy inner was enclosed in flakey and crispy crust with just the right amount of glaze. While present, the buttery flavour was definitely lacking this time. This became more apparent as I devoured the Pain au Chocolate.
The Pain au Chocolate was like the croissant, but better in almost every way. This was warm! Meaning fresh out of the oven?? YASSSS. The buttery flavour was much bolder and more present and gave the pastry extra flavour - which I believe the croissant needed and this didn’t. The chocolate was not overly sweet and I would argue is a tad on the darker side.
The Pain au Chocolate had minimal amounts of chocolate, which made me quite sad. While the chocolate was of high quality, I was expecting it to ooze chocolate on the first bite (like the ones in France). Alas, this was not the case.
While the twice baking process definitely gave the croissant a very nice crunch and an entirely different texture. Although the pistachios were definitely nice and provided good contrast in textures with the turkish delight jam, the turkish delight was much too sweet and overpowering. You can barely taste the pastry given all the sweetness. A little disappointed by this and I think it would’ve benefited from the more-is-less and being just a twice-baked plain croissant.
No doubt a delicious breakfast once again from Lune, however I should adhere to my own advise and stick with the more traditional pastries.
Would Penguin Eat Again?
Hell yes. I will go so far as to say this is the best French bakery in Melbourne, bar none. They definitely know how to make a croissant the way it’s meant to be made, and I will be back!