Fancy a box of Dulce Luna?
Dulce Luna looks like little croissants but not quite. The size is perfect and that is good because it means you and I will get to indulge in more than 1 flavour! Both Gus and Herve (owner and chef) are very passionate about the process, ingredients and most importantly, the quality of the final product. The idea of Dulce Luna was born 15 years ago during Gus’s honeymoon in Buenos Aires and having tried delicious soft but sweet half moon pastry in Argentine ‘Cafeterias’. You can read more about the story on the website.
The evening started with a 2 piece French Parisian band and followed by a opening speech by both Gus and Herve. The yummy pastries were revealed behind the black cloth and the tasting began! Herve showed us how the product is made and the amount of care and work that goes into process. Real ingredients were used and I was particularly impressed that no foul smelling and tasting almond essence was used on the almond Dulce Luna. Many of us had fun trying to roll the pastry into shape. I gave it a go as well but probably just leave the rolling to the expert and eating to me.
I brought home a box of 6 Dulce Luna and guess what? Mister ate 4 by the time I got home from work the next day. He absolutely loved it. Action speaks louder than words.
Dulce Luna Viennoiserie
66A King Street (corner York), Sydney CBD