As Kate Reid stepped into one of Paris’s most renowned bakeries, a wave of excitement and renewed purpose washed over her. It was 2010, and Reid, a young woman from Melbourne, was grappling with anorexia, a battle that had nearly claimed her life. “I don’t know if many people could say they’ve had an overwhelming experience in a bakery, but that’s exactly what it was,” she recalls.
Reid’s journey is as unique as it is inspiring. By the age of 23, she had secured a coveted position as an aerospace engineer with an international Formula One (F1) team. However, the reality of the job did not match her dreams, leading to a spiral into anorexia as she sought control over her life through her body.
“I’ve never had a period in my life where I haven’t had something to obsess over,” Reid shared with Australian Story. Her fixation on control led her to a near-deadly obsession with restricting food, yet it was the allure of French pastry, particularly the croissant, that would ultimately save her.
The Turning Point in Paris
Reid’s pivotal moment came during a work placement at the prestigious Paris bakery, Du Pain et des Idées. Here, she learned the basics of croissant production, igniting a passion that would guide her recovery. Upon returning to Melbourne, she embarked on a meticulous journey to perfect the croissant, a process that would culminate in the opening of Lune, a croissanterie now celebrated globally.
“The croissant to me is the Formula One of the pastry world,” Reid says. “It’s incredibly technical, and I guess it’s where I found the intersection of baking, art, science, and engineering. It healed me.”
Early Influences and Challenges
Reid’s need for control was rooted in her early years. Diagnosed with chronic asthma at 18 months, she was frequently hospitalized, fostering a desire to control whatever she could. Her parents, Bob and June, were her anchors, with Bob’s nighttime vigilance during her asthma attacks strengthening their bond.
Cars became a shared passion between Reid and her father, leading to her obsession with F1. At 13, a visit to the Australian Grand Prix solidified her ambition to work in the sport. She meticulously planned her path, achieving her goal of joining Williams F1 as a junior aerodynamicist by 23.
The Reality of a Dream Job
However, the dream job turned into a nightmare. The role was isolating, with long hours and little collaboration. As the only female in a technical position, Reid faced additional challenges, contributing to her declining mental health. Seeking control, she turned to obsessive exercise and food restriction, leading to an anorexia diagnosis.
Her parents, alarmed by her deterioration, supported her return to Melbourne, where doctors warned she had only weeks to live without treatment. Reid’s love for baking, a childhood joy, became a lifeline during this period. She found solace in baking for others, despite her own struggles with food.
Finding Redemption in Baking
Reid’s journey to recovery took a significant turn when she discovered a book featuring Parisian patisseries. Captivated by an image of pain au chocolat, she was reminded of the aerofoil sections of F1 cars. This connection reignited her passion, prompting a flight to Paris and a life-changing work placement.
“That four weeks might be the most fulfilled I’ve ever been in a job,” Reid reflects. “It was a reminder of me before the eating disorder, when I was excited to get out of bed and feel like I was productive.”
Back in Melbourne, Reid’s determination to perfect the croissant led to the founding of Lune Croissanterie in 2012. Her engineering skills translated seamlessly into baking, where precision and control were paramount. Her family supported her relentless pursuit of perfection, witnessing her gradual recovery.
The Rise of Lune Croissanterie
With her brother Cameron’s help, Lune transitioned from a wholesale bakery to a retail sensation. By 2016, The New York Times had named Lune’s croissants among the world’s best, propelling the business to new heights. Today, Lune boasts seven stores across three states, employing 300 staff.
Reid’s achievements were recognized earlier this year when she was awarded France’s Order of Agricultural Merit for “redefining” the croissant. Her memoir, “Destination Moon,” will soon share her story with a broader audience.
A New Definition of Success
For Reid, relinquishing control has been crucial to both her business and personal recovery. “We think we can have control of everything, but we can’t,” she acknowledges. Managing her eating disorder remains a lifelong struggle, but she is determined not to revert to old behaviors.
“Maybe success is having the self-awareness to realize that you’re actually living a great moment right now, and to appreciate it,” she says.
Reid hopes her story offers hope to others battling eating disorders, demonstrating that a rewarding life is possible beyond the illness. Her journey from F1 to baking is a testament to resilience, passion, and the transformative power of finding one’s true calling.
