How Lune Achieves Croissant Perfection With Their Vanrooy Machinery Equipment
Lune was born from an obsession.
Founder Kate Reid spent years as an aerospace engineer working in Formula 1, travelling frequently to Paris and falling in love with the city’s breakfasts, coffee and croissants.
Back home in Melbourne, she couldn’t find anything that came close. So she decided to make them herself.
Industry: Artisan Bakery, Croissanterie.
Location: Multiple locations across Melbourne, Sydney and Brisbane.
Their Vanrooy Equipment: Tekno Stamap Autosmart Dough Sheeters, Salva Kwik Co Convection Ovens, Tekno Stamap TK40 Planetary Mixer, Escher M100P Spiral Mixer, Vitella Dough Press, Gemm Blast Freezers, Escher MR Spiral Mixer
Since opening its first location in Fitzroy in 2012, Lune has grown into one of Australia’s most celebrated pastry destinations.
Today, it operates eight locations across Melbourne, Sydney and Brisbane, each one a testament to the belief that a croissant is worth doing properly.
Lune is not a shop, nor is it a factory. It is, as the team describes it, a celebration of the creation, complexity and ultimate enjoyment of a croissant. Every layer, every fold, every minute of fermentation is treated with the same precision Kate brought to her engineering career.
That commitment to excellence is what makes Lune extraordinary. It is also what makes the right equipment absolutely critical.
Choosing Vanrooy for Precision at Scale
Vanrooy’s relationship with Lune began in 2018, when we first met Kate during the early days of the business — when Lune was operating out of a window in Elwood, open only Friday to Sunday, with just 50 tickets available per day. Such was the demand that customers would line up from midnight the night before to secure one, and once the window opened at 6am, purchases were capped at six items per person. That kind of deliberate scarcity is exactly how Kate built one of Melbourne’s most devoted cult followings.
Lune first began working with Salva ovens when they opened their Fitzroy location, and it was through that location that the Vanrooy partnership truly took shape. From there, the relationship has grown steadily — extending to collaborations on the Melbourne Food and Wine Festival and the Grand Prix, and most recently, a full equipment installation at their new Lonsdale Street location in Melbourne, helping them set up a production environment worthy of the standard they hold themselves to.
At the heart of that relationship is James Stone, our Sales Manager, who works closely and personally with Chloe, Lune’s Executive Pastry Chef, on a global level — ensuring the team has the right tools at every stage of their growth. From the very beginning, Lune sought equipment that could match the standard of their brand, and what has kept the partnership strong over the years is consistency, reliability, and the ongoing support and servicing that Vanrooy consistently delivers.
Equipment Built for Excellence
The Vanrooy equipment installed across Lune’s operations spans the full production process, from mixing and dividing through to baking and finishing. The Escher M100P Spiral Mixer, Escher MR Spiral Mixer and Tekno Stamap TK40 Planetary Mixer handle dough and fillings with the kind of control that Lune’s laminated pastry demands.
The Tekno Stamap Autosmart Dough Sheeter brings precision to every sheet, while the Vitella Dough Press ensures consistency across every portion.
Various sizes of Gemm Blast Freezers supports the team in managing production at scale without compromising quality.
At the centre of it all are the Salva Kwik Co Convection Ovens — and it is here that the relationship between Lune and Vanrooy is perhaps best understood.
“We value literally everything about our Salva oven, in particular the consistency, the speed of recovery and the narrow temperature range it maintains. The Salva oven is so flexible, versatile, easy to use and unlike any other oven we’ve ever had — we definitely couldn’t live without it!
Our Salva ovens assist and influence the quality of our products. They are consistent in their operation from the time we open in the morning until the end of the day. Our ovens do not stop working all day long, but we have never noticed any cold spots or crashes, unlike some of the other ovens we have used in the past.
We are very demanding of ourselves and our products. This is what we also want from our machine builder: a manufacturer that strives to be better.
That demand for better is something Lune and Vanrooy share. As Kate Reid puts it:
“We have become so dependent on the consistency and precision of Salva equipment that we wouldn’t even think of another brand.”
