Lune Croissanterie

Kate Reid trained as an aerospace engineer and worked as an aerodynamicist for Williams Racing in Formula One before a stint working at Du Pain et des Idées in Paris turned her toward pastry. She set about engineering what she called "the ultimate croissant recipe" using the same analytical approach she'd applied to race cars, eventually co-founding Lune Croissanterie with her brother Cam Reid in 2012.

What began as Reid selling croissants wholesale to a handful of Melbourne espresso bars grew into a bakery dedicated solely to croissants, now with locations across Melbourne (Armadale, Fitzroy and two CBD shops), Sydney and Brisbane. In 2016, the New York Times wrote that her croissants were "the finest you will find anywhere in the world," a line that helped cement Lune's international reputation. Reid is also credited with creating the first cruffin.

The bakery describes its product philosophy as a combination of "science and craft," the result, in its words, of patience, experimentation and physical hard work rather than a fixed recipe alone.