This is Tuki Bakery, an at-home operation specialising in medialunas — the croissant-shaped morning staple of Argentina and wider Latin America. Despite the shape and the laminated dough, these are not croissants. Where croissants rely on flakiness, aeration, and a savoury crunch, medialunas offer a brioche-like softness, a glossy surface, and a syrup-soaked base that alters the entire eating experience.

Sydney has very few places making them, but Tuki produces them daily with 24 hours’ notice. Orders are placed via Instagram DM or WhatsApp, with pick-up from either Darlinghurst or Bondi Junction. Half a dozen costs $24.00, or a dozen costs $40.00.

The process is lengthy. The initial dough is made with flour, salt, sugar, milk, water, honey, vanilla, and orange zest, then left to rest. Four hours later, butter and yeast are incorporated, followed by another long rest. After eight hours, more butter is laminated through the dough; eight hours after that, the medialunas are shaped and left to rise. After another eight hours, they are baked for twenty minutes. Once out of the oven, the hot pastries are brushed with a syrup of sugar, water, vanilla, and orange, and left to absorb it fully on the tray.

Crisped briefly in the air fryer, the surface took on a light, delicate crunch that contrasted nicely with the interior. Inside, the dough was buttery, and slightly reminscent of pound cake, with faint hints of vanilla and orange. The sweetness remained restrained, with the orange in the syrup adding depth rather than sharpness. The base held more sweetness than the top. Each piece was small and easy to eat, offering a texture and flavour profile that diverged entirely from croissants while remaining compelling in its own right.

Overall, this was an interesting and distinctive pastry, offering gentle sweetness, soft richness, and a texture that rewards curiosity.

Tuki Bakery is an online bakery with pick-up availablein Darlinghurst and Bondi Junction.