Medialunas

You know what a croissant is? This is the Argentinian version. 

What makes these medialunas different? Aside from tasting fantastic, they're not like the traditional medialunas you'll find in a bakery since these are made with "masa madre" aka sourdough starter. This "masa madre" was created with fermented apple and whole wheat flour and is about two years old. Our "masa madre" is what gives these pastries our unique flavor profile. 

Tips: How to Eat Medialunas

• Medialunas are at it's optimum taste the same day, fresh out of the oven. 
• You can leave them at room temperature covered and enjoy next day (just pop them in the oven for a few minutes).
• We recommend heating up next-day medialunas and adding dulce de leche OR ham and cheese and pressed on a panini maker or toaster oven. 

*Please note, Kí medialunas come in an order of (12) twelve and are larger than the traditional style (think croissant size). This order can feed 6 people.