Maybe they are, says Oliver Strand in The New York Times -- “the classic beurre, with its holy balance of buttery heft and feathery flake, may be the finest you will find anywhere in the world, and alone worth a trip across the dateline.” They’re just one of the most tangible (and eatable) reasons for Melbourne’s great food culture -- “with all due respect to the great pâtisseries of Paris, sweet spots like Lune Croissanterie and Tivoli Road Bakery are happily giving the French a run for their money,” writes Amelia Mularz in Harper's Bazaar.