After spending the last five weeks opening three brand-new venues across two states, you’d be forgiven for thinking that Lune Croissanterie’s top brass – Kate and Cameron Reid, Nathan Toleman and Ryan Butler – would be running on fumes. That’s not really the case – it’s the opposite, in fact. A few days out from the official opening of Lune’s Burnett Lane location and the team seems energised, with no sign of weariness after what has likely been months of meticulous preparation. This Friday August 12 the team will cut the ribbon on its baked goods-slinging bolthole, following hot on the heels of the late-July launch of Lune’s Armadale shop (its third Melbourne location) and just over a month on from the opening of Butler Wine Bar in South Brisbane (the group’s first nighttime concept). The launch coincides neatly with the one-year anniversary of Lune South Brisbane’s arrival, bookending a particularly fertile year for the widely beloved pastry maker. “This is one I’ve been so excited about,” effuses Cameron. “When we got to Brisbane we thought it would be so great to be in the Brisbane CBD. It’s something that we’ve worked hard for, to get this store open and push it forward. To have it open on the one-year anniversary of Manning Street opening, it just feels amazing.” Further expansion within Brisbane has always been on the cards for Lune. The pastry production space at its South Brisbane headquarters was equipped to produce more baked goods than it good feasibly sell over its retail counter, indicating that a satellite site was part of the plan from the outset. The addition of Lune Burnett Lane will put the team truly through its paces perhaps for the first time since opening, something the crew seems to be relishing. “We have some of the best chefs in hospitality working at Lune,” says Cam of South Brisbane’s staff. “We have this incredible wealth in our team in terms of hospitality experience and they’ve been itching to get into it.”

‘Itching to get into it’ is a phrase that could also apply to Brisbane’s pastry-loving populace at large and its collective desire to get a fix of Lune’s buttery bounty from somewhere central. The Lune team has picked a doozy of a location for inner-city expansion. Burnett Lane has long been one of The City’s most prosperous strips, home to the likes of Felix for Goodness, Alba Bar & Deli, Death & Taxes and Super Whatnot, as well as being close to Queen Street Mall. Here Lune will be luring in foot traffic with the scent of freshly baked croissants and barista-brewed coffee – a tempting combo for any commuter. The cosy croissanterie, located close to the new Coles Express, has been expertly designed by Melbourne-based architecture firm Ewert Leaf to maximise every inch of its 45-sqm high-ceilinged interior. Lune Burnett Lane’s available floorspace has been given over to a solid concrete retail bench (equipped with a coffee machine), a bank of proofing ovens, pastry racks and an espresso bar offering standing room for around ten at most. Aesthetically, Lune’s signature industrial-inspired design scheme remains, helping the site seamlessly blend in with the metropolitan background of its laneway location.

Lune Burnett Lane is geared towards grab-and-go custom more than its cross-river sibling, with the bakery’s range of classics available to nab alongside cups of Coffee Supreme brew. Those looking for Lune’s more technically advanced treats and monthly specials will be able to find them over at the South Brisbane store – a conscious move the team made to ensure a greater flow of service and, ultimately, a better (and more expeditious) customer experience. “When someone arrives at the front of the counter, they are the person that is most important,” says Cam. “They’re there, they’re not being hurried through. We don’t want to rush people on their purchase – we want them to take their time. If you’ve got 15 items on the counter, then you’ve got 15 items potentially being explained to the customer.” All that said, customers won’t be short on options. In addition to the original (and world-renowned) plain croissant, expect to see crunchy kouign amanns, croissants topped with an echidna-like spine of flaked almonds, decadent pain au chocolate and covetable lemon curd cruffins. A year on and Brisbane’s appetite for Lune’s pastries is only getting more potent – a fact that the team is overwhelmingly appreciative of and eager to nurture. “I think the fact that one year into our Brisbane journey and we’ve got three venue open, it feels like we’re becoming a part of the Brisbane scene,” says Ryan. “We want to bed in and be a mainstay for Brisbane diners and drinkers moving forward.”

Lune Burnett Lane will officially open to the public from 7:30 am on Friday August 12. Operating hours and other details can be found in the Stumble Guide.