Croissant photography food styling

Sourdough croissant. By Sylvain Vernay.

At Lune, like everything else we do, almond croissants are not exactly made the traditional way. Classically, an almond croissant will be flat, and I hate to say it, often rather sad looking. The old-school way to make almond croissants is to bake them between two trays, such that they are squashed during their second bake. This seemed like madness to me — why would you want to lose the definition of all those beautiful layers, and in the process, the crunch and flake of that buttery pastry…

We’re drooling over these luscious fillings! Who wouldn’t want to take a bite out of these beauties?⁠ ⁠ Look forward to our incredible chefs developing more products as we inch closer to opening our doors to the public. There will be a hefty selection of bread, pastries, sandwiches and more! It will range from the classics to more innovative options. Our aim is to showcase much-loved flavours and textures in a new form. ⁠ 📸: @carmenzammit⁠ Food Styling: @ray_thetallone⁠ ⁠

Flaky buttery homemade croissants dunked and drizzled in melted semi-sweet chocolate.

This three-day version of my Classic French Croissant is the real deal! There are no shortcuts, but you will achieve the closest thing to real French Bakery Croissants (if not the same). The three days necessary for the process offers the proper time for the dough to develop, relax and build a rich complexity in taste and texture. A great weekend project, worth every effort and minute! In comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest…

Croissants photography and styling.