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F1 & Croissants

Lune founder, Kate Reid, wasn’t always a baker – far from it, in fact she spent her childhood manifesting a career in F1. After studying Aerospace Engineering at RMIT university, that dream was realised when she became an aerodynamicist for the Williams F1 team in the mid-2000s. In 2008, though, a number of life changing events occurred, which brought her back to Melbourne with a new passion – pastry.

I found a new application
for my precise & technical
process driven mind

Kate’s precision engineered pastries are making their F1 debut at the Albert Park circuit for this year’s Australian Grand Prix. It’s a full circle moment for the Aerospace Engineer turned pastry chef. At first people may not see the link between F1 and croissants, but to me it’s obvious. They are the most technically challenging pastry to make, and, just like an F1 car, they present limitless opportunities for innovation and improvement.

Croissant

Croissant

L U N E C R O I S S A N T E R I E

croissants present limitless
opportunities for innovation
and improvement.