An interview with Kate Reid, of Lune Croissanterie
What an incredible interview! Really loved knowing the story behind the book and the bakery. It's very inspiring.
Amazing interview! Thanks so much for sharing it. And that book cover. Wowza! I've always felt intimidated by croissants and laminated dough more broadly, but this might inspire me to give it a go.
Awesome interview! I started making croissants at home during Covid lockdown, but I insisted on making them with sourdough levain and no commercial yeast. It took A LOT of tries, but I finally got a recipe that got quite close to the crumb of a yeast croissant and did not taste sour. It was a blast.
amazing interview. maybe the first time i've ever wanted to make croissants
What a total knockout of an interview. You've met your match Andrew. Science + baking minutiae + photography + intensity + a love of beauty and self reflective intelligence. Wow. She is someone who knows how to make dreams come true. Thank you for this inspiration. And of course now I'm dying to see the book, and eat a croissant! You really did your homework on this one! How nice to "see" your rapport. Bravo.
This was an incredible read!!! I loved everything about it, from Lune’s origin story to how they don’t blindly follow tradition and constantly improve their product. Wish I was in Melbourne so I could go and get a pastry !
Love this! And now, I absolutely must have this book.
Andrew, what a fantastic interview! I relate to Kate's experience in Paris on a very deep level having done a stage in a Paris restaurant that also had narrow spiral staircases that I must have run up and down a thousand times. I knew exactly at what angle I had to hold my head so I didn't knock my toque off. The intensity of learning in a setting like that is real. Anyway, I'm going to have to get this book. Thanks for the great read and congratulations to Kate Reid!
Who imagined a Porsche becoming the backdrop for a pastry photograph, or someone's posterior aligned with a dessert? My husband and I are fans of Formula One Team Ferrari. All the cars are incredibly expensive machines that can suddenly fail while racing. How beautiful that Kate can be the lead engineer in her success and also rely on her team of people to collaborate with her on immediate concepts for improvement. Formula One waits for next season to produce a better car. I'm so happy that she has found success doing what she loves and has healed from the stresses of her previous career.
Wonderful interview. Ordered the book as soon as it was available for release but have been traveling since its arrival. That’s given me a chance to re-read parts and take copious notes for when I return to my home kitchen. Can’t wait to try her method for the first time! Also….Andrew….WTH is keeping you from doing a podcast?
Holy cow, that was a beautiful interview! I bet this really inspires you for your book, huh Andrew? Can’t wait to get the book and try making croissants myself ...
Great interview! I’ve stayed away from croissants because A: they seem so fussy and difficult and B: I don’t know that I should have such easy access to them!
Fantastic interview--thanks for sharing the whole thing!
Andrew, it s no wonder you fell in love with the book. Kate is clever, creative, and certain about is right for her. Makes it right for us. I love the interview and, since I never win contests, I am ordering the book from my local Indie bookstore. Cheers!
What a fantastic interview and fun read! Like Kate, I love baking and F1... ordering this book for sure!
i FINALLY finished reading this interview and i loved every second of it.