I’ve had them baked, boiled and lathered in butter, stuffed with sour cream and bacon and topped with melted cheddar cheese. There's been baby potatoes, potatoes roasted in duck fat and mashed with cream and deep-fried and dipped in tomato sauce. They’ve been mashed and mixed with spring onions, which isn’t called mash but champ, Champ. They're ruffled, they're hand-cut and they're flavoured with salt and vinegar and cheese and chives and what even is a prawn cocktail?
There are a few things that I know to be true. I know that Geoff Dyer is tall. I know he is a creature of habit. I know that his main priority is to find the best cappuccino and croissant in town. Any town. In fact, to call it a ‘main priority’ infers that there are lesser priorities when there simply are none. To locate a town’s best cappuccino and croissant is his calling; his life.
A writer at the New York Times declared Lune Croissanterie, in Fitzroy, the home of the world’s best croissant and the Melbourne institution has now reached unprecedented levels of pastry prominence. I’ve heard rumours of these croissants: croissants so buttery you’d wish yourself bulimic just to taste them twice, croissants so flaky you wouldn’t bother … Continue reading The world’s best croisasnt