curated by GRRL! updated: January 28, 2026

Bio Excerpt: Kate Reid transformed a Formula 1 dream into croissant stardom, proving that obsessive precision works just as well with laminated dough as it does with aerodynamics. The Melbourne-born engineer landed her dream job at Williams F1 in 2005 at just 23, spending three grueling years designing... (full bio below ↓↓)

Kate Reid

Formula racer

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Kate's Socials:

The design of a race car changes on a daily basis… you’re constantly tweaking and trying to improve… that’s what we’re doing at Lune as well.

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Kate's Details:

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Birthday:

Unknown

Birthplace:

Melbourne, Australia

racing type:

Formula racing

series:

team(s):

racing status:

Pro

height:

residence:

Melbourne, Australia

inspiration(s):

Damon Hill

guilty pLEASURES:

FOLLOWING:

Damon Hill

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GRRL-0635

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LATEST Kate NEWS:

(1) news stories

SOPHIA FLOERSCH & CHLOE CHAMBERS Lead 2025 F1 Academy Breakthrough Season

March 20, 2025

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YouTube VIDS about Kate:

Kate Reid’s Experience Working for Williams F1 Team | The Imperfects | Kate Reid

December 3, 2022 / views: 809 / run: 00:01:44

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Kate's full bio:

(last updated January 26, 2026

Kate Reid broke into Formula 1 as an aerodynamicist for Williams Racing at age 23, living out her childhood dream before burning out spectacularly and reinventing herself as the creator of what the New York Times called the world’s finest croissants.

EARLY YEARS

Born in 1981 or 1982 in Melbourne, Australia, Kate Reid knew exactly where she was headed by age 13: Formula 1, full throttle, no plan B. When the Grand Prix moved from Adelaide to Melbourne, her F1-obsessed father took Kate and her brother Cam to the “Free Friday” practice sessions, and that was it—she was hooked. Her favorite driver was Damon Hill, and she drew her future like a master cartographer, mapping every step toward the pinnacle of motorsport.

Reid studied aerospace engineering at RMIT University, driven by a singular goal: get to F1. While her peers might have hedged their bets, she was laser-focused. Her father, an avid classic car collector and Porsche enthusiast, had clearly passed on the petrol-in-the-veins gene. She graduated with the skills and the determination to make it happen.

OTHER INTERESTS

Outside of engineering and racing, Reid inherited a passion for Porsche from her father’s extensive classic car collection. Years later, she would become a brand ambassador for MINI’s John Cooper Works line and serve as an official Australian Grand Prix Ambassador in 2024, bringing her two worlds—motorsport and food—together in a way that actually makes sense.

EARLY SUCCESS

Fresh out of university in 2005, Reid landed what she called her “dream job” with Williams F1 in the United Kingdom. At 23, she was an aerodynamicist in one of the most demanding, high-pressure, male-dominated industries on earth. This was the year after Damon Hill’s 1996 World Championship win that had captivated her as a teenager, though by the time she arrived, Williams wasn’t leading races anymore. The reality was punishing: 16- to 17-hour days, relentless deadlines, and an environment where conversation rarely strayed from work.

Reid spent three years churning out designs in the Williams factory, living the life she’d planned since childhood. But the dream came with a cost. The pressure, the hours, and the weight of perfectionism took a severe toll. She developed anorexia, her weight dropping dangerously low—at one point threatening to fall below 40 kilos, when her mother warned she would be committed against her will. Physically and mentally exhausted, Reid made the brutal decision to walk away from F1. Leaving wasn’t failure; it was survival.

NOTABLE ACHIEVEMENTS

2005: Hired as an aerodynamicist for Williams F1 racing team in the UK at age 23.
2012: Opened Lune Croissanterie in Fitzroy, Melbourne, after training with Parisian master baker Christophe Vasseur.
2012: Believed to have created the first “cruffin”—a croissant-muffin hybrid that would become a global phenomenon.
2016: The New York Times described her croissants as “the finest in the world.”
2024: Named official Australian Grand Prix Ambassador, with Lune operating a pop-up at Albert Park.
2024: Became brand ambassador for MINI Australia’s John Cooper Works line.
2025: Published memoir *Destination Moon: A Memoir of Fast Cars, French Pastry and Finding Purpose* with Simon & Schuster Australia.

INSPIRATIONS

Reid’s early inspiration was Damon Hill and the world of Formula 1 racing—a dream fueled by her father’s passion for motorsport and high-performance cars. When she left F1 and began her recovery from anorexia, she found an unexpected lifeline in Paris. After begging lauded Parisian master baker Christophe Vasseur for an apprenticeship—despite his staff speaking no English and her speaking no French—she discovered that the pursuit of the perfect croissant required the same rigor, precision, and obsessive attention to detail that had driven her in aerodynamics. Baking became more than a hobby; it was her pathway out of an eating disorder and into a new kind of purpose.

REPUTATION

Reid has earned rave reviews from culinary heavyweights including Nigella Lawson, Yotam Ottolenghi, René Redzepi, and Rachel Khoo. Her croissants have been featured everywhere from the New York Times to Vice to Forbes, with food critics describing them as having “a crisp outer shell that feels hard in your hand and makes a crunch.” Lune has grown from Reid selling croissants wholesale to a handful of Melbourne espresso bars into a bakery empire with seven stores across three Australian states. She operates the business alongside her brother Cameron, who joined about two years after she founded it. Her story—from F1 engineer to pastry chef battling anorexia to croissant queen—has been profiled on Australian Story and in publications worldwide. She’s also launched Supp, a free app designed to help hospitality businesses fill shifts last-minute.

FUTURE GOALS/PLANS

Reid’s memoir *Destination Moon* was published in September 2025, offering an open-hearted account of her journey from fast cars to French pastry. As Lune continues to expand, she remains committed to both her business and to sharing her story of resilience, reinvention, and the relentless pursuit of perfection—whether in aerodynamics or laminated dough.