Trays of plain medialunas de manteca, glazed while still warm from the oven in Richmond, VA

Medialunas Clásicas

Name: Medialunas Clásicas
Price: 13.5 USD
Availability: InStock

$24.00

Next pickup Sat 3 Oct

SizeHalf dozen (6)$13.50One dozen (12)$24.00Two dozen (24)$45.00

Size

Clear

Available to order

Medialunas de manteca are what an Argentine panadería sells more of than anything else. De manteca means made with butter: the dough is enriched and sweetened before it is folded, so the crumb comes out soft rather than shattering, and the syrup goes on while the tray is still hot. That is where the shine comes from, and it is the clearest difference between a medialuna and a croissant.

They are smaller than a croissant, which is why they are counted in pairs and ordered by the dozen. Nothing is filled here — this is the one to order if you want to taste the pastry rather than what is inside it.

Everything is baked to order for the batch you choose at checkout and collected on the day it comes out of the oven. How ordering works sets out the four steps, and what is a medialuna explains the pastry in full.

Next pickup

Saturday 3 October

Servings: a dozen serves about 4 people
Pickup: Saturday 9:30am–12:00pm
Orders close: Thursday 11:59pm
Allergens: Eggs, dairy (milk and butter), wheat and gluten, tree nuts (hazelnuts and pistachios) and soy. The weekly rotating special sometimes contains peanuts.

Order for this batch

The plain one: a small Argentine crescent of enriched, buttery dough, brushed with syrup the moment it leaves the oven. Two of these with a coffee is a breakfast, not a snack.

Keeping them: Sealed at room temperature. Best the day they are baked, still good the next day. Do not refrigerate — a fridge dries the crumb faster than the counter does.
Warming them up: Oven at 325°F for three or four minutes, or five or six from frozen. A microwave heats them but makes them soft rather than crisp.
Sweet or savoury: Sweet

Allergens

Eggs, dairy (milk and butter), wheat and gluten, tree nuts (hazelnuts and pistachios) and soy. The weekly rotating special sometimes contains peanuts.

Questions about this one

What does de manteca mean?

Made with butter. It is the sweeter, softer of the two Argentine styles. The other, de grasa, is made with lard, is barely sweet and is usually eaten with savoury things.

Are they sweet?

Gently. The syrup glaze makes them sweeter than a croissant and much less sweet than a doughnut, which is why two of them and a coffee is a normal breakfast.

Are these filled?

No — these are the plain ones. The filled versions are in the línea rellena: dulce de leche, pistachio cream and Nutella.

How many should I order?

Count two per person at a breakfast where the pastries are the main thing, and one each where they sit alongside other food. They are sold by the dozen for that reason.

How long do they keep?

They are at their best on the day they are baked and still good the next. Keep them sealed at room temperature, or freeze them on the day you collect them and warm them from frozen.