Trying 9 of Melbourne's Popular Croissants In 5 Hours | Lune, Agathe Patisserie, Tivoli Road + more
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- Опубліковано 14 лис 2020
- A different video from the usual recipe videos :)
As it was my birthday this week, I thought I’d do a little something different and fun together with my brother to celebrate.
As such, we went around Melbourne eating our way through some of the top croissant places and recorded this video as a fun way of capturing that adventure.
We ended up visiting 9 spots in total that morning based off the recommendations on an Instagram story asking for your recommendations.
We have tried to include as many of the top places as we could on the list but naturally couldn’t include every bakery.
So to mix it up we went to a few of the popular new spots mixed with the older more well known joints.
Bakeries we visited:
- Baker Bleu
- Tivoli Road Bakery
- Q Le Baker
- Bakemono Bakers
- Agathe Patisserie
- Lune Croissanterie
- Bread Club
- Small Batch Roasting Co.
- All Are Welcome
I hope you enjoy it and that we helped you travel through the croissants in Melbourne for just a moment :)
Whilst editing the video I felt like we may have come across a little harsh, but we just want to clarify that all of the croissants were tasty, we were just trying to provide as much detail as we could in order to find our favourite spot for croissants here in Melbourne.
And as always, taste is subjective so please do not take our word for it and have a taste of the different croissants on offer around Melbourne to find your own personal favourite.
Please stay safe and take care of yourselves!
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#buttermilkpantry #croissants #melbournefoodhunt
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I love this! I want to have a friend who i can geek about croissants or any other food with.
Me, as a melburnian living in japan, watching sara’s hair flying in the wind is so nostalgic lol 10/10 can empathise
😂 we had wind warnings as well that day so it definitely was nice and windy
hayfever and thunderstorm asthma IN THE AIR☠️
Thanks for this virtual tour. I like that you express your personal opinions about the good and the bad which is rare.
I was thinking the same thing! Excited about seeing you all! My family loves your recipes!!!
Happy Birthday! Enjoyed seeing all the different croissants. You are lucky you live in an area where you have so many bakeries.
Thank you, definitely fortunate yo have so many options around :)
Hi Buttermilk Pantry, thanks for the review. I would just note that 2 things on the croissants You guys tried. 1. Lune honey comb looks small because of probably they fold so much layers thus the butter dispersed thinner. 2. The dense part on the middle is caused by butter melt down, which I suspect is because they try to pull the tip too thin at the beginning of shaping the croissant and the pastry somehow did not have the right cool temp. Cheers guys 😘
Love this video and your reviews on those croissants. Will definitely go to those places when I’m in Melbourne. Would love to see more review videos like this in the future
Love both of you! More videos like this pls 😊
Lune gets so much rave-about, but I was quite disappointed when I finally tried.
Wasn't buttery, no fragrance and under-baked with no flaky shards of crust. Kouign-mann was also under, no caramelization happening.
Agathé won by miles. Loved their croissants.
I live far south of Melbourne, so currently just been getting baker boys' croissants and baguettes. Still no comparison to actual French ones I had but definitely above average. Quite happy with theirs.
Have you tried noisette before? They base in bentleigh, used to have theirs a lot because the café I went to stocks them. Obviously never cut it open to see the crumb... but I remembered it being very buttery to like a "moist" degree.
Love croissant hunts. You go! Definitely go hunt some other things down. Enjoyed the video.
I've tried noisette a couple of years ago and it was a satisfying croissant. But it's been quite a while since I last had it :)
I love the love you have for my most favorite pastry 😊 I just taught myself how to make puff pastry, but have had trouble with yeast based croissants. I am looking forward to trying your recipe ❤️ It is so nice to see you and your brother come together and share the same passion 🥐🍞🥖
I’m in Melbourne, wow all those croissants are fantastic 😍😍😍
They definitely made me a happy person for the rest of the week. :)
Agathe's pandan flavoured pastries are so good!
finally, a long-waited Melbourne's croissant review!! great video Sarah!
I was curious with the flavour of the coconut croissant that u guys bought from small batch tho.
perhaps more croissant hunt videos and maybe adding more variety other than plain croissant in the future? Looking forward to seeing more videos like this
The croissant was delicious. A little on the sweeter side. It was filled with grated macademia nuts and a flowy salty sweet caramel (not quite gooey, it was more fluid than that) with cocoa nibs for that additional crunch and flavour. Definitely makes me want to try the other stuff in the future. :)
Great video, I really liked it! Greetings from Bolivia 😎
I would love to see you do a similar video but with sourdough. I find it really cool that Melbourne offers such a wide variety of Sourdough manufacturers. In my town there are only two or so lel
I really enjoyed your croissant reviews, and don’t worry we understand that you’re trying to be objective and not harsh ;)
Great🌺🌺🌺
I
Am here because Lune opened up just near my house and I need to try others in Time as the croissant world is all new to me 😂😂😂😂
Sending clapping, from Bangkok Thailand to this clip.
Thank you! :)
this one video is amazing... hope you plan to do another round of another classic item XD very soon!
Thank you! Will definitely see if I can convince my brother to do more with me ;)
Can't wait for the pasteis de nata hunt
Always open to suggestions. :)
Happy belated birthday!
Enjoyed this video; looks like I'm heading North to check out some of these places haha.
Could also feel your utmost disappointment about Agathe not being on point that day 😂
Thank you! And yeah, I was sad about it (it turned out the same a few days later as well when I went back for more). Although, I have to say when agathe is buttery it really is great. I feel that consistency tends to be a hit and miss with them, even the size varies. (I used to buy a croissant for breakfast everyday before work 😂)
@@ButtermilkPantry I know what you mean! Agathe has always been my fave so I was silently rooting for it to win too haha
Had Agathe last weekend and loved it. Now about to have one from Lune... had it before and wasnt blown away... Best croissant I had was in Tokyo many moons ago. Never forgot it...
I had a great croissants near Shinjuku station previously but can't seem to figure out where it was the last time we went back :( Japan has amazing bakeries. Their stuff is just beautiful and delicious. Can't wait to head back to Japan on holiday again
Where did you have your favourite croissant in Japan? I really loved Lune’s filled croissants - the ham and cheese and the almond ones are so good but agree the plain one is not that special. I like v buttery ones though hehe. If you know any great ones in Paris please let me know I am also disappointed when I go!
@@sonnsingh It was in a hotel. No idea which as I was a teen then... I dont usually like.croissants with anything bc to truly taste it, it needs to be plain imo😄
Croissant snobbery 10/10 and that’s what we are here for :) honest reviews are rare to come by and obviously they are all delicious but you want to be able to tell the difference between the bakeries
Glad you enjoyed it! I was definitely worried about sounding harsh but we wanted to give our honest opinion. :)
Hey guys. Definitely check out candied bakery in Spotswood when you get the chance. Some of the best pastries in Melbourne.
Had Bread club today and All are welcome yesterday, both for the first time. Bread club was very uniquely soft and definitely something that I’ll be able to recognise in a blind test. Also from memory, Tivoli Rd is not like Bread Club (haven’t had it for a while though so maybe I’m wrong). All are welcome was very pretty and surprisingly flat on the top (or ‘compact’), but it was a bit too moist in the middle and not as good as Bread club imo. Love this video!
I love your expertise in all things food, especially the Croissant! 🥐 I'm currently developing a vegan croissant recipe in college and only after testing the recipe for the seventh time that I got it close to the honeycomb structure. I'm using cake margarine but I know in the baking industry you can get vegan butter made specifically for vegan croissants. You'd probably never want a vegan croissant since butter croissants are just too good but thanks for making this video! I love how you and your brother described all the croissants and I'm gonna try my best to recreate the same textures in my vegan croissant. It definitely won't taste buttery but I'm hoping to get it as close to the original as I can. Happy Birthday to you too! 🎊It's probably past your birthday by now but I hope you had an awesome birthday and wishing you all the best in your future bakes! Thank you for making such amazing recipes too! You're an inspiration to me and I hope to be more like you, always learning to make better food. Have a lovely weekend and I look forward to more of your recipes and videos. 😊♥️🎉🍀
Thank you so much for your comment :)
Could you tell me what brand of vegan butter you're using as I want to make vegan croissants for my sister who's vegan and my baby brother who's allergic to dairy milk and butter.
@@astrohabilllieve Of course. But since I was making it in college, I was using Rowallan's coloured and flavoured cake margarine which would not be available in supermarkets since they're sold in bulk for the food industry. You can try out Naturli's Vegan butter block that's made from shea, coconut, rapeseed and almond oil. This other Baker I follow on IG makes vegan croissants using this brand. I personally haven't tried it yet but it should do the job and I think it tastes better than some other brands. Although, I'd assume anyone with nut allergies would not be able to consume this.
Hope they're available in your country. If not, you can look for another brand of vegan butter block or maragine. You don't want to use the tub versions because of the high water content. You can also look at the labels if you're comparing different brands of vegan butter to see which has the highest fat percentage and go with that. Best of luck with everything and enjoy baking! 🍀🌸
Loved this review video! I don't video my reviews but do much the same touring a number of local best of breed bakeries. I prefer to test drive pain au chocolat as it's harder to get right consistently. My biggest two takeaways you guys covered: every bakery has their own signature taste so to speak, and the baking environment varies daily sometimes yielding different results day to day. However, the best bakeries are consistent and rarely miss on proof times, etc. Product consistency is one of the hallmarks of great bakers.
Thank you! :) So glad you enjoed it. A pain au chocolate spree would be so delicious. I always toss up between getting either the regular croissant of pain au chocolat at bakeries. The simplest things are definitely always the hardest to excel in.
Oven st bakers make the most amazing pain au chocolate.
My favourite ham and cheese from Melbourne is from oven street bakery in Brunswick!
Oooo, I'll have to try it!
I'm trying to catch what you say on 4:07 is that Tivoli ?! Lol great video, try Monforte viennoiserie & oven st bakery too both so yum .
Yeap! That biggest one was Tivoli :) And I definitely want to try Monforte and Oven St. Been eyeing Monforte but their opening times are a little tight for my schedule so hoping to head there on a Saturday before the crowd hits. :D
Never got to try the others but the last time I visited Melbourne I had the best croissants from AGATHE. They were SO buttery and had flakey layers. Back then Lune didn’t exist yet. When it’s safe to travel again I’m definitely going on my croissant hunt again.
I looooved agathe and it still has a place in my heart. I went back for another taste a few days later and it unfortunately wasn’t buttery. But the texture was definitely the best. :)
I wonder if Agathe is struggling to get in French butter (which I think is what they normally use)? Maybe
That's a good point! It might be possible... does that mean no croissants for me in the mean time? *cries* :P
@@ButtermilkPantry the horror! 😵😂
@@jordanriri3219 😂
Fellow Melburnians! Have been meaning to go back to Agathe to try their range of pastries, but I can never make it in time. Although, I once managed to grab an apple turnover just before closing time. It was so crispy and delicious even after I found it in the bottom of my bag 😬 Will pop by small batch the next time I’m north melb. Thanks for the reviews.
Hi! I’ve had quite a few of agathe’s pastries and my fav is the choc almond croissant (it’s intense) or pain au chocolate if you are after a sweet number. Otherwise the classic is my go to. 😂 My brother likes the kouign-amman. Definitely check out small batch in the future :) their stuff is really unique
@@ButtermilkPantry you should embark on a donut review. Although the playing field is not as equal and hard to establish an equal baseline to compare them all 🤔
It will have to have rules around it I think if we did that but it sounds like fun. I use to have doughnuts every weekend for probably a year, finally kicked that habit. Perhaps it could be yeasted and maybe a "fancy/fun flavour" type of thing rather than the standard glazed perhaps?
can you just eat it already!!
If every single day croissants look different it just means that the production is inconsistent and the bakers are not good enough. No excuse. Still you have to recognize that for making products like viennoseries or breads consistent every day you need some physics and math knowledge (especially calculations concerning friction while making the dough), plus a lot of control of temperatures, humidity and optimal work timing among the team.
a time and place for different croissants haha
Yeap! Always lol. Some croissants of them would have been too decadent to be filled with heavy ingredients as it would end up too rich, but some were perfect for fillings :D
Makes sense! Your recipe is great it worked perfectly when I tried it two weeks ago! I used lurpak would you say this is a “medium” density croissant? Is the final product denser if the bread dough bit has some butter in it like in some recipes I’ve seen and lighter if they use water+milk rather than milk only? Also, did you mention that you think lune uses unpasteurised butter - what effect does this have on the final croissant? I can get some here and wondered if I should try using some fancy french butter next
From some reading, Lune may be using a mix of the Australian Pepe Saya and French Beurre d'isigny. I also found out post publishing this video after contacting Bread club that they use just Pepe Saya (the one that looked and smelled buttery but the flavour didn't quite carry through when eating).
I notice that when I personally bake with Pepe Saya it has a nice scent on the nose and a smooth rounded finish on the palette. And when baked at lower temperatures (which is what I do with my shortbreads) the flavour is great and body stays. But the minute it hits a higher temp (I tested shortbreads at diff temps and timeframes with that butter) you lose a bit of that body and all you have is the scent and aftertaste thats lovely but doesn't quite have the same weight.
I love using that butter and this is my personal experience with it, so as to how ingrain it is in the science side of things I can't be certain. ;)
My suggestion is to use butter that has the right fat content with low moisture before considering everything else since it's for home baking.
Hope this helps :)
Brilliant! Thank you for taking the time to answer in such detail, didn’t even know about that Australian butter 😄
👍❤️🌹
You skipped Wildlife Bakery and To Be Frank!
They'd definitely place in your top 10!
Need to definitely check those places out soon :) We couldn't fit more locations in because many places were closing by 2pm that day (and croissants might be sold out before then) but I do have more places on my list that I would like to head to soon. Let me know if you have any other recommendations!
@@ButtermilkPantry Penny for Pound is our favourite in Melbourne!
@@beahandoko792 I had their croissants a few times ago when I use to work around the Richmond area and wanted it on the list but we didn’t have time for it unfortunately. 😅
I love your channel, you are my inspiration to make the value video in UA-cam, 🙏 may i know what video software you used please?
I used premier pro to edit the videos :)
@@ButtermilkPantry thank you 😊
The question is how do these add up to your own croissant recipe? ;)
I m a baker I bake croissants daily.
You shouldnt have to apologize for honestly critiquing something. If it needs improvement then they need the feedback
So are you dating? ;) Jk I did a similar taste test of all the croissants bin sacramento (not many) to see my competition. I feel like I still have si much to learn, but my current recipe based on yours is pleasing people already. :)
😋😋👍🇪🇦✌️
Just tired Lune today. In my opinion, it is so overrated. It is nice, but it is not as good as the ones in France. To me, good croissant is not just about the layers and flakiness, it is the flavour and texture. The croissant at Angelina in Paris isn’t as flakey…but it has unique texture and distinctive flavour of real good butter. It is next level.
I'll save everyone the dissapointment. Sadly Lune is all hype and not a lot of results. Not a lot of flavor, just massive puffy croissants with not a lot of layers that just crunch away. And they're extremely expensive. However they are a very big name in Melbourne and known.
Phillipas really do some amazing croissants. They're not the prettiest or "Instagram level". But they're dense, have heaps of layers and heaps of butter. And the flavour is on point, very traditional. What'd you'd actually get in Paris in an average boulangerie. Such a good breakfast croissant
AAW and monforte are also real crowd pleasers. Some solid baked goods and croissants at both of these places.
Then there's almost every Vietnamese bakery in Melbourne pumping out amazing fresh $3 croissants
Most places would keep it overnight?? Are you kidding.
Doing an honest review then claiming that you ‘think’ they keep it overnight is definitely not unbiased. If you’re brave enough to make that claim, care to check with the business at least.
I can vouch for 99% for all bakeries in Melb that they would not keep croissants overnight.
I agree we shouldn't have made that statement. Most places would probably have turned any left over croissants into twice baked almond croissants as per the more traditional route rather than selling it as it was.
The croissant from that bakery unfortunately tasted rather stale to us and so it was definitely an assumption on our part. :)
It was a comment made off hand at that moment and naturally not based off any insights with regards to that particular bakery thus why I had mentioned that I wasn't too sure if that was the case given I had previously had it and the texture was similar to what we had tried together.
@@ButtermilkPantry FYI their croissants are fresh everyday, even the almonds.
Your personal opinions are fine, and I agree with most! But to make a claim about a place without any fact checking, especially on something that may be damaging to their reputation, is not doing your due diligence as a youtuber with quite a following. Your platform isn’t a means to criticise businesses based on your “feelings”.
Your point about businesses cutting corners due to COVID is also quite offensive to so many who are still working hard to provide the same high quality despite the crisis. Raises questions whether the venue you work at in Camberwell has been offending in this manner during these times?
Reviews and criticisms are great, they provide needed feedback and opportunities for improvement. But don’t put out baseless claims which bring disrepute to small businesses for no reason.
why are you so aggressive? it's not like most of her international following is going to melbourne any time soon, chill out