It might be heresy, but Melburnians insist: the best croissants aren’t found in Paris. Instead, they’re made in a little laneway bakery in Fitzroy run by a former race-car engineer. Every morning, fans queue up for the golden pastry moons, which are made entirely by hand in a high-tech, climate-controlled laboratory. Don’t limit yourself to the croissants, however: the cruffin (a croissant-muffin hybrid), is itself a marvel of modern engineering.
A combination of the passion, inspiration and complexity of each croissant