She wrote: 'Thank you for your feedback. It's true $6 is a lot for a croissant and you're not the only one to raise an eyebrow or two at the price increase. So I will address all concerns here and now.
'The $6 croissant pays for the training, the ingredients, [and] the purpose.'
'We recently implemented a price increase to facilitate a pay rise across the board for my whole team.'
She added: 'My "why" is to train the bakers of the future so I can get an overly buttery croissant in my retirement. Call it selfish but my purpose goes beyond.’
She went on to say that she gives her staff additional training, at her own expense.
'In addition I have a career mentor program where my staff go and spend the day with one of my peers making coffee, cheese, bread or chocolates,' she wrote.
'Flour and Stone pays for this and I add, this type of scheme is almost unheard of in hospitality.'
She finished: 'As for the croissant having too much butter in it. I apologize wholeheartedly.'
The issue has divided the internet, with many saying $6 is too much for a croissant.
Said one: ‘$6 is too steep for my wallet. Just bake at home or buy wholesale vs private bakery. Very expensive. Even in Beverly Hills cafe you would not be overcharged like that.’
Added another: ‘Surely the answer is obvious - she can buy one of the things from Coles and Woolworths called croissants, certainly not too much butter in them.’
But many of the bakery’s Facebook fans were quick defend the bakery - and its croissants.
Says one: ‘Leave the croissants for me I will pay whatever price is on them and the cakes, biscuits and whatever else I have the good fortune of eating from Nadine and the Flour and Stone team✨
Added another: ‘I love the butter. I love the croissants. I love the makers. I love this business.’
Said a third: ‘$6. Lol. Come to Melbourne and get a croissant from Lune for $10.’
Where do you stand? Is $6 too much for a croissant?