The Argentine Pastry That's Disrupting Sydney's Croissant Scene The recent influx of Argentine bakeries in Sydney has brought a sweet and buttery storm to the city's pastry scene.
Amidst the croissants, pain au chocolat, and Danish pastries, the medialuna – also known as "Argentine croissant" – is quietly gaining traction.
This golden, curved pastry has been a staple in Argentina and Uruguay for decades. Its soft, brioche like dough, sweetened with honey and drenched in syrup, sets it apart from its more rustic, flaky French cousin.