Rizzoli Bookstore – Kate Reid Presents Lune: Croissants All Day, All Night with Sam Sifton

1133 Broadway, New York, NY 10010

Kate Reid’s croissants at Lune Croissanterie have been hailed by the New York Times as maybe “the finest you will find anywhere in the world.” She joins us from Australia along with Sam Sifton to celebrate her debut cookbook, LUNE: Crossaints All Day, All Night. REGISTER HERE.

Kate Reid wasn’t always a baker—far from it, in fact. After studying Aerospace Engineering at university, she followed her lifelong passion for Formula 1 racing and became an aerodynamicist for the Williams F1 team in the UK in the mid-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 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 and an Instagram following of 232k. It’s gone from a one-person show to a five-site bakery with queues around the block from dawn and The Cube, where Kate and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants.

Sam Sifton is the food editor of The New York Times, a columnist for The New York Times Magazine, and the founding editor of the Times’s Cooking section, an award-winning digital cookbook and cooking school. Formerly the newspaper’s national news editor, chief restaurant critic, and culture editor, he is the author of See You on Sunday and Thanksgiving: How to Cook It Well. He lives in Brooklyn with his wife and two children.