Broadsheet

"Wait-in-line-worthy cruffins."

Lonely Planet

"Good things come to those who queue, and here they come in the form of innovative cruffins."

Daniel Ang

"Our favourite was the Lemon Curd that is made with house made lemon curd, citrus sugar and candied lemon zest. The tartness of the lemon curd core is refreshing after all that butter and sugar."

Kera Wong

"I tried my very first Cruffin while I was in Melbourne at Lune Croissanterie, and it was the most delicious thing I'd had."

Hungry Girl Wanders

"This had to be the best way to break my cruffin virginity. Shaped like a muffin, flakey like a croissant, it literally blends the best of both worlds. In addition, it’s stuffed in the middle like a cupcake! The look, the flake, and the filling… life does not get any better. The lemon curd stuffed in the middle is elegantly smooth, tart, and in perfect ratio to those buttery layers."

Sharon Halim

"I was always a big fan of dessert hybrid and Cruffins is one of them. The fillings were generous on all of the flavours which I highly appreciate."

Trencherman's Travels

"This was an out of this world piece of patisserie. The croissant pastry is more compact and solid but still has that great taste and with the lemon curd and the citrus sugar it was beautiful."

Stephanie Carlisle

"Lune’s perfect croissant pastry baked into a straight-sided muffin shape and coated in sugar. A petite dollop of cream cheese frosting decorated the top, balancing nicely with the surprisingly tart, intensely flavorful marmalade-like filling inside. I loved that this one used the fruit itself and allowed its acidity to counter the overall richness of the pastry."

Penne Cole

"The lemon curd cruffin was delicious."

Sean Foo

"A cross between a croissant and a muffin, I didn’t even know cruffins were a thing until I saw this beauty winking at me from the display table. Combining the best of both worlds, this cruffin looks like a muffin but its insides are all flakey and buttery like a croissant!"