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Jun 1, 2008 12:30 PM

Media Lunas vs Croissants

Is there a difference or is it the same thing in another language?

In Buenos Aires we got media lunas all over the place and loved, especially, the ones at 1816 (Olleros subte) but I felt in general Argentine media lunas were different than French croissants... more buttery & wet whereas my French (Parisian) croissant experiences tended to be more about the fluffiness.

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  1. We often got a medialuna with an espresso (isn't that a great thing in Baires, the way they bring you a little treat with your coffee?)- and as I recall they were SWEET. Not the case with your experience?

    3 Replies
    1. re: John Manzo

      Yes, a sweet glaze brushed on top, right?

      1. re: John Manzo

        Yes they were - like some vanilla glaze or something. So good. I guess I'm wondering whether that's a specifically Argentine version of a croissant or if a media luna is actually a different animal than a croissant.

        1. re: cscsman

          In LA, we get those at an Argentinian bakery in Culver City called Grand Casino. They have them in two different sizes. The texture is slightly heavier than your standard croissant, and either one goes great with a cuppa joe...