How it began.
Not a Croissant.
We started trying medialuna recipes with a simple intention: to make something the people close to us would enjoy. We tried different flours, adjusted the dough and learned about folding and proofing. There were questions, mistakes and plenty of experiments. Little by little, making medialunas became an obsession and a project we wanted to build.
We drew on twelve years of experience in hospitality. We had always loved cooking, especially seeing someone’s reaction to food made with care. That was what we wanted to bring to this project: for you to notice the hands, time and attention behind every medialuna.
The name came from a clear idea: whoever tried one should know it wasn’t a croissant. It was a medialuna, with an identity of its own. That is how we shaped Not a Croissant, through recipes, questions and more experiments, with the wish to share it in New York and give people a reason to come back for another.
