Traditional French croissant, prepared over 3 days
Traditional chocolate croissant, with two dark chocolate batons
Traditional pastry from the Bretagne region of France, laminated with sugar and baked in a mould lined with butter, sugar and salt, until caramelised
Croissant pastry baked with a brown sugar, cinnamon and orange zest filling, and rolled in that same deliciously spiced sugar.
January special - shaped like an escargot, this Lune classic is filled with roasted walnut pieces, topped with a cream cheese glaze and finished with a sprinkle of roasted walnut pieces.
January special - a Danish pastry filled with a layer of yoghurt and topped with thin slices of peach.
A croissant baked fresh with a filling of shaved ham, Swiss Gruyere & seeded mustard
January special - a unique circular pastry is filled with onion jam, a layer of gruyere, a thick slice of heirloom tomato and finished with a sherry glaze.
House made lemon curd, citrus sugar and candied lemon zest
January special - inspired by the classic Australian sweet, raspberry jam and whipped cream are piped inside the cruffin before dipping the top in chocolate ganache and desiccated coconut. (Pictured).
The original Croissant aux Amandes, prepared with almond frangipane & garnished with a healthy amount of flaked almonds
Contains: nuts, alcohol
January special - a Traditional Croissant is filled with hazelnut frangipane and an espresso caramel, topped with frangipane, hazelnut pieces and toffee, and finished with an espresso praline drizzle.
January special - a Pain au Chocolat is filled with cherry frangipane, buccaneer ganache and maraschino cherry halves, topped with more frangipane and flaked coconut, and garnished with a dusting of Mork and a sprinkle of freeze dried cherry.
All products include gluten, dairy and eggs. Our kitchen uses nuts in some products, we are not a nut free kitchen.