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One can never have too much pastry. Dulce Luna Viennoiserie (66 King St, Sydney) opened it’s doors last week to spread the pastry love with their super cute ‘Media Luna’ which are a softer, sweeter pastry in the shape of a croissant served in all Argentine ‘Cafeterias’. I was invited to the launch to try their range and hear from founder Gus Mendez and head chef Herve Boutin.
Located on the corner of King and York St, blink and you may miss this tiny shop! A cabinet filled with Media Luna’s is set against the entrance, perfect to peer into while you decide which flavour to get.
I’m drawn to the Glazed Dulce Luna ($2.50 each), which isn’t as sweet as the shiny glaze suggests. While I do miss the flakiness of a normal croissant, I love how the Dulce Luna pastry is buttery with a surprisingly light texture and doesn’t leave me feeling like I’ve eaten my weight in fat.
I can’t resist the Chocolate Dulce Luna ($3 each) with an oozy chocolate centre or the Raspberry Dulce Luna ($3 each) which was my fave of the lot and sells out by 11am each day!
We get a sneak peek demo with Herve to see the production of the Dulce Lunas with dough that had been proving overnight.
All Dulce Lunas are cut and rolled by hand and it is evident that he loves each and every one as shown with the care he takes as he arranges the newly formed Dulce Luna on the baking tray.
(Photo from Excuse Me Waiter) I attempt to roll a Dulce Luna but uhhh I won’t show you how badly mine looked!
Mmm box of treats! Facebook and Twitter followers of Dulce Luna get discounts for a limited time- 15% off for mixed half dozen box ($12.50) and 15% off for mixed dozen box ($24) till 31st March 2013 so be sure to grab a box for arvo tea!