00:00Hi, my name's Kate Reid. I'm the founder and co-owner of Loon Croissantery.
00:04Initially founded in Melbourne, I'm very excited to be standing on the threshold of our very first
00:09ever Loon Sydney store in Rosebury. It's the day before we're due to open.
00:14I'd love to come and show you inside. Do you want to come with me?
00:38Hi Kate. Hey Ben, how are you?
00:40Good. Please tell us about what's happening here.
00:42We're standing in the entrance to Loon Sydney in Rosebury. It's the first store that we've had
00:48that's an entrance that's like these huge curved rammed earth walls that's like a portal into Loon.
00:54One of the things that we've really learned is that when customers come into Loon, when they get to the
00:59counter, if they've sold out of a pastry, they can be disappointed. So we wanted an opportunity to
01:04show customers what the menu was when they're like a little bit back in the line so they can understand,
01:09get excited about what we've got. Right now today, you see 14 traditional croissants here,
01:15but tomorrow morning, this will be in our entire counter menu displayed. And when a pastry sells out,
01:21the little pin light above it will go out. It's genius. It is genius. It is genius, right?
01:27That's so good. It's something that I've always said when we're at Loon, it's just like, it's that
01:30weight and you're like, what do I get? What's going to be there? What's going to be left? But
01:34knowing that it's going to be here and you're going to know exactly what's up there.
01:37But I really hate disappointing people. So it like manages expectations. People know exactly what is
01:42going to be available when they get to the counter. And also it's kind of a work of art.
01:46Okay. So the first thing that I noticed is this massive glass case. So what's happening here?
01:51What makes you notice it? It's not small. It's massive. It's massive. Yeah. So what's happening
01:55to Zy? All right. So this is the core and the heart of the business. It's our raw pastry kitchen.
02:01This classroom is climate controlled. We control the humidity and the temperature for the perfect
02:06pastry production. And here is where two of the three days of our processes happen. So on day one,
02:12we make the dough and then it has a 24 hour slow fermented fridge temperature. The process
02:18they're currently doing in there at the moment is the day two process where we create the layers
02:22in the dough and do the final shaping of the raw product. At the moment, they're shaping the ham
02:26gruyere and secret mustard croissant, which is one of my sneaky favorites. So that's that room.
02:32Wow. It's such an epic space. We've got coffee on deck too. We should point that out.
02:36Plenty of good coffee on deck. Plenty of good coffee on deck.
02:39We've got a little sneak peek over here of some of the goodies.
02:42Oh, do you want me to talk you through them?
02:44Yeah, let's do that. Let's have a shot there.
02:46Okay, cool. So we've got all the products out on the counter today because we're getting all of
02:50our front of house staff to taste test them for the first time. So they have a really clear
02:54understanding of what they're selling to the customers. That's really important to us.
02:58Oh, a little festive special. So we're in December at the moment. We've got a full festive
03:05monthly menu on at the moment. This first one is our special traditional twice baked croissant.
03:10It's gingerbread inspired. If you scan along to the next tray, we've then got our traditional
03:15lemon curd croffin, which is a staple on the menu at Loon. In the back, we've got our December special,
03:20which is an eggnog inspired croffin. We've always got a sweet and savory special on the menu. This is
03:25the sweet one, and it's inspired by Christmas pudding. The next one along is almost every single
03:31staff's favorite pastry. It looks unassuming. It's called a quinamain, which means butter cake
03:37in Breton dialect from France. All right, we're now scanning along to probably every Frenchman's
03:43favorite pastry of all time. And every Frenchman I've ever met speaks about having a pain au chocolat
03:48for their afternoon tea. So it's croissant pastry with two batons of dark chocolate in the center.
03:53So the morning bun is another one of our staples on the menu. It's croissant pastry. When we shape it,
03:59we spread it with butter, brown sugar, cinnamon, and orange zest. That's the cheeky,
04:05sneaky secret ingredient. And then when it comes out of the oven, we roll it in a cinnamon sugar.
04:10And it's kind of like a really delicious cinnamon scroll. One of my favorites as well. And I'm going
04:16to be sneaky here and show you. Hang on. See this guy here. When you have it for the first
04:20time,
04:21this square bit on the bottom here is the best mouthful of the entire pastry, because again,
04:26all the sugars run to the bottom of the tin and caramelize. And it's so chewy and toffee-like.
04:30It's so delicious. So this is the one that you've seen them producing in the cube at the moment,
04:35the ham and gruyere. This pastry is like the perfect breakfast. That perfect little bit of ham
04:40in the middle, the melty gruyere. If you get it fresh out of the oven, the cheese is still stringy
04:44when you bite it. And a little hint of the seed of mustard in there. It's like, it's honestly the
04:49perfect breakfast. All right. So last, but definitely not least, we've arrived at my
04:54personal favorite pastry, the traditional Lune croissant. It's the pastry that started it all.
05:00And it's the foundation of every single pastry that you'll see at Lune. It's important to understand
05:04that all we make at Lune is pastries made with this raw dough. So the traditional Lune croissant
05:11for me is light, buttery, flaky, and honestly, the perfect breakfast. And every time I go to Lune,
05:22I can't go past it. It's like the measure of a business. Like how well do they do their
05:26foundational product? And I think ours is a cracking one. All right. So I explained to you
05:31what happened in the cube where the pastries are shaped. They're then raw placed on trays and put
05:36into these pieces of equipment that are called retard approvers. These are a baker's best friend. If you
05:41only have a prover, it means you have to get out and bed at an ungodly hour of the night
05:45to put
05:45them in the prover. But at the moment, you can see over here, this one's set to two degrees
05:52and it says 7.30 in the morning. So tomorrow, this prover is going to be ready to bake at
05:587.30 in the
05:59morning. The unique thing about Lune is that we bake fresh throughout the day, which most bakeries don't.
06:04Like normal bakers will get in at one or two in the morning and bake up their entire stock for
06:08the day
06:08before the shop opens. Our pastry chefs start at 6 o'clock just to get enough trays out for opening.
06:14And then these guys are baking fresh throughout the day. So whenever you come into Lune, it's just
06:19out of the oven. It's a pretty special experience. It is. It's very special.
06:39Thank you so much, Kate, for showing us around today. I know you have a million things to do before
06:43the opening tomorrow. But if you guys are watching this video, Lune, Rosemary, Lune Sydney will be
06:48open now. So come in and get all of these things because they're absolutely amazing. They are
06:54the perfect croissants and now you know why. All right, guys. So you've seen everything that's
06:59happening behind me at the new Lune Rosemary store. Now is the time to finally have a Sydney Lune croissant.
07:06I've had a million Melbourne ones, but I'm so keen to have a Sydney one and I'm sure the quality
07:09stacks up.
07:09We've also got Lune's Honour Coffee. So the best coffee in Australia definitely comes from
07:16not Melbourne, but Canberra. So they've got Honour Coffee. It has to be one of my favourite. We're
07:20going to smash one of these as well, but let's tuck in. All right, so I'm going to start with
07:23a coffee
07:23first because this thing's been seeking for a little bit. I definitely chose a cappuccino,
07:31so I have to wipe my face every time I drink, but that is a very good coffee. That is
07:35a Canberra coffee.
07:36And Canberra definitely has the best coffee. So I think Sydney's creeping up there.
07:39I know the Melbournians are going to be a little bit offended by that. Look at the flakes on this
07:43thing. It's funny with food like this, you almost don't want to eat it because it's that good looking,
07:48but here we go. We tuck in.
07:53Look at the way it puffs back up. Man. So these croissants are not just like eating a piece of
08:02fluffy cardboard. They're so flavourful. They have that amazing butter texture. There's something about
08:08French butter too. It's like that French wine. It's so good. Look at the flake.
08:15And when you pair it with good coffee, it just makes the experience so amazing.
08:22Of course, there are like all these amazing savoury and sweet flavours that Lune's doing as well.
08:26I'm a big fan of that ham and cheese, ham and Gruyere croissant as well. It's absolutely outstanding.
08:32Also, the pain au chocolat and the morning bun and pretty much all of it. I would smash all of
08:37these
08:37croissants. But there's something about the plain croissant, the Lune croissant. It's kind of like
08:43that Marguerite pizza. It's like that simplicity is just so good that you just have to get one,
08:49pretty much. And as Kay said, the basis for all the other croissants and all the other pastries that we
08:54see a Lune. But based off this, this is where her journey started and it's an amazing thing.
08:59So, if you like this video and you want to see more food videos here at Man of Many, give
09:03us a
09:03like. It helps with the algorithm and don't forget to hit the subscribe button too. And this has been
09:07another Monday Munchies. I'm going to go savour this croissant. Come back next week to see where we go next.
