Lune Croissanterie will host a pop-up in Sydney for one day only. Picture: Nicole Cleary

The Lune pop-up will be housed at the Paramount Coffee Project in Surry Hills from noon on Thursday, until the 500 croissants are sold out.

The pop-up is a promotion being run by Gourmet Traveller magazine. The price of one croissant is showing up with a copy of the magazine’s September issue, which goes on sale that morning.

So why all this fuss over a croissant?

Well, The New York Timesreckons these croissants are the best in the world. There’s a meticulous, exhaustive process behind how they’re made.

Every single croissant goes through a three-day process of folding, resting, fermenting and proving.

The bakers at Lune, led by founder Kate Reid, use rulers, thermometers and notebooks to make sure the pastry is perfect.

According to Gourmet Traveller, Reid uses two kinds of butter: Pepe Saya for the dough and Beurre d’Isigny for laminating the pastry.

Equal care is taken with the other ingredients: flour from Laucke, Sungold Jersey milk and free-range Villa Verde eggs. Fancy AF.

We’re taking bets now on how many kilometres long the early-morning queue for these bad boys will be.

Sydney croissant fans, get in early to avoid disappointment.