Butter Boom Croissanterie

ShopEat & Drink
Written By Domi Gatley

  • Get directions for heading to the Sheds

  • Friday - Sunday 8:00am - 3:00pm (unless sold out prior)
    Monday - Thursday Closed

After nearly 30 years dipping in and out of the world of patisserie, Jason Penny was inspired by Melbourne’s Lune — a institution entirely devoted to the complex and considered croissant. Now he has a space of his own, committed to perfecting his own method.

All products are made by hand from scratch over a 3–4 day process. Laminated in a temperature-controlled environment for consistency and flavour. First in NZ to use Pepe Saya pure butter—rich, and deeply flavourful.

Head down to the Made Sheds, grab a coffee at Grey Roasting, a croissant from Butter Boom and take in the atmosphere of the surrounding bush and awa.

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