WANT: Lune’s twice-baked Cherry Ripe pain au chocolat

Published on 6 January 2022

Photo: Lune's twice-baked Cherry Ripe pain au chocolat.

Our social-media food obsessions of the moment.

They say: a Lune take on a classic chocolate bar, we’ve filled a pain au chocolat with cherry frangipane, buccaneer ganache and maraschino cherry halves, topped [it] with more frangipane and flaked coconut, and garnished [it] with a dusting of Mork and a sprinkle of freeze-dried cherry.

We say: “Hi, we’re here for the twice-baked Cherry Ripe pain au chocolat. Oh, sold out, you say? In less than 45 minutes, you say? The lamington cruffin, too, huh? Recommend we join the line at 7:30 tomorrow morning, you do?”

Some partnerships change the world: Serena and Venus, Lennon and McCartney, Solo and Chewbacca. Others, like the coming together of a Lune pastry and Australia's favourite chocolate bar, change our lives. Founder Kate Reid and the pastry genii at Lune Croissanterie could bake a sugar-coated boot and we’d queue for it, so you better believe we’ll be there at first light tomorrow, hands outstretched like Oliver Twist for that sweet cherry pie. They’re here for a limited time; get up and get there while the getting’s good, or pre-order one here.

Lune Croissanterie, 119 Rose St, Fitzroy; shop 16, 161 Collins St (enter via Russell St), Melbourne, open Mon-Fri 7:30am-3pm (or until sold out); Sat-Sun 8am-3pm (or until sold out), lunecroissanterie.com, @lunecroissant.

By Frank Sweet

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