In the decade since Reid opened her Melbourne croissanterie Lune, the lines for her baked goods have never eased up. In Lune: Croissants All Day, All Night she documents the method behind her cult pastries, giving amateur bakers a fighting chance at achieving a good result at home. The book is both meticulously detailed and gorgeous to behold, which is perhaps not surprising for an F1 aerodynamicist turned pastry chef.
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