Viennosoiserie: "Viennese- style" baked goods that are of a rich and sweet character
Being a massive fan of croissants, I absolutely had to try Dulce Luna when I first heard about it.
Dulce Luna Viennoiserie, founded by Gus Mendez, is an exciting new patisserie located on the corner of York and King Street in the Sydney CBD. The Dulce Luna was developed as a result of the founder's honeymoon trip to Beunos Aires, where he ate a Media Luna (which is a softer and sweeter version of the French croissant, served in all Argentinian Cafe's) which sparked his quest to create his own ultimate version of the pastry.
(The extremely nice waiter in the background!)
Finding the location was easy.
Daria and I could smell the delicious, buttery aroma of the pastries many shops away before I even saw the patisserie. As we stepped closer , we were greeted and welcomed into the store by one of the most cheerful and pleasant waiters that I've ever met. The place was smaller than I had expected, however, was nice and comfy with its French cafe- esque interior and the lingering aroma of croissants and coffee.
A menu, introducing Empanadas, a Spanish/ Latin American stuffed pastry
The waiter saw that I had my camera whipped out, ready to snap a few pictures of the delicious looking pastries and offered to take as many photos as I liked while he held the pastries.
The pastries, though not all of them are in this picture
The pastries are actually quite small and consist of both sweet and savoury flavours.
There was a wide selection that day, ranging from the Original, to Glazed, Raspberry, Dark Chocolate, Almond, Pistachio (which I actually wanted to try but sadly, did not), the Dulce de Luche Dulce Luna and the Creme Paisserie Dulce Luna. These are all the sweet selections of the patisserie.
The savoury selections included the Ham Cheese and Bechamel and a Spinach and Feta Dulce Luna.
Glazed (apparantly with vanilla and lemon glaze), Dulce de Luche and the Ham, Cheese and Bechemal clockwise.
First up, were these three great flavours. Before I took a bite out of the glazed, I thought it was going to taste somewhat like the Krispy Kreme version of the glazed donut. Boy I was wrong. As my teeth sank into the soft, fluffy texture of the pastry, I could taste the sweet vanilla coating which melted in my mouth as I ate it. The best part about it, was the slight lemon- tart- like flavour which lingered in my mouth after the sweetness of the vanilla settled in. The combination of the two tastes within the one glaze was a wonderful, complement to each other. Bless you, master patissier Herve Boutin.
Next up was the Dulce de Luche. This was the winner. Once again, I had underestimated the pastry to be something of just a generic, caramel taste. Once I bit into it and tasted that creamy caramel- like filling, my day was made. The filling resembled a salted- caramel taste (salted caramel, as you guys will learn, is probably one of my favourite flavours among desserts, ESPECIALLY macarons) which melted into my mouth as I chewed. It would have to be one of the greatest pastries that I have had in Sydney.
Unfortunately, I did not try the Ham, Cheese & Bechemal because it was my friend's pastry and I didn't feel like a savoury one that day! Though, I will definitely come back and try it next time.
The Original and Raspberry flavours.
The Original is superb, if you just want to taste the soft, fluffy textured pastry of the Dulce Luna. It has a more bread- like feel to it when eaten. It is simple, delicious and also free thanks to the waiter! The Raspberry was not- so- much of a favourite of mine (although my friend loved it) only because I am into VERY sweet things and it was not too sweet, mainly just a sour- ish raspberry compote accompanied with the pastry. However, I can imagine it to be one of the popular choices among those who enjoy sweets, but only lightly sugared.
My conclusion, is that the Dulce Luna is an amazing patisserie, offering a wide selection of pastries both sweet and savoury. The foundation of it all, the light, fluffy and mouth- watering texture of the pastry is definitely a winner and is a significant and positive change from the generic croissants I eat around Sydney.
I will most definitely come again to taste test the flavours I had missed out on and in particular, try their coffees (which I also hear, are superb). Not to mention, the service was outstanding compared to most cafe's around Sydney.