Our story
The Richmond kitchen the medialunas come from
Crave Medialunas is one person baking Argentine medialunas in Richmond, Virginia. A medialuna is a small breakfast pastry, softer than a croissant and brushed with syrup while it is still warm — the thing every Argentine panadería sells by the dozen, and that Richmond had no source for.
The story
One kitchen, one batch a week
Hi, I'm Marina. I grew up amongst the trays and the aroma of freshly baked dough in my dad's bakery in Argentina, a business that's practically an institution with nearly forty years of history. That's where I discovered the magic of the details and the love for the craft.
Today, from my kitchen in Richmond, I want to share that very same legacy with you. I started Crave Medialunas to be present for every stage of my baby's growth, but also to share a little piece of my tradition with you. Every medialuna I make carries that same old-world dedication, but with my heart set on building our own path here.
Care to taste a piece of my story?
How it is made
Baked to order, one batch a week
Nothing is baked before somebody has ordered it. Every order joins one week’s batch, and the batch is baked for the day it is collected — which is why the shop sells a fixed number and then stops.
Thursday 11:59pm
The whole sequence is on how ordering works.
The medialuna
Not a croissant, and not trying to be
A medialuna is made from an enriched dough, so the crumb is softer than a croissant’s and the shape is smaller and tighter. De manteca means made with butter. Rellena means filled. The glaze is syrup, brushed on hot, and it is what makes the top shine.
The long version is in what is a medialuna, and the plain ones are medialunas clásicas.
Made in a home kitchen
Processed and prepared by a home kitchen that has not been subject to standard food processing facility inspection.
Order for this batch
Saturday 3 October
Thursday 11:59pm