Lune: Eating Croissants All Day, Every Day
Kate Reid wasn't always a baker - far from it, in fact.
A fost și mai ieftin — l-am prins la 172,80 leiCum s-a mișcat prețul
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Ce zice magazinul despre el
Kate Reid wasn't always a baker - far from it, in fact. After studying engineering at university, she followed her lifelong passion for the Grand Prix and became and aerodynamicist in Formula 1, working for the Williams team in the UK in the late nineties and early 2000s. In 2008, though, she wanted to change direction, and returned to her native Melbourne to find her new niche - pastry. After working in the cafes and bakeries of Melbourne and a stint in the boulangeries of Paris, she knew that she wanted to create something perennially popular, and take her skills to a new level, and so, Lune Croissanterie was born. Since opening Lune in 2012, it has amassed a cult, global following, with celebrity devotees (see below) and an Instagram following of 177k. It's gone from a two-person team (Kate and her brother Cameron) to a two-site bakery with queues around the block from dawn and the 'Lune Lab', where Kate and her 70-strong team develop daily changing recipes for everything from takeaway breakfasts to evening tasting menus of croissants.
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