Breakfast: Media Lunas (Croissants)

Munch Classes introduces breakfast Media Lunas as a flaky, buttery pastry, crafted by combining yeast dough with layers of butter, then layering it with folding and rolling to create a delicate croissant, baked until golden and airy, often enjoyed plain or with dulce de leche.

Munch Classes teaches how to prepare the dough by laminating and shaping with care, ensuring every bite absorbs a crisp, tender, and profoundly comforting taste.

Munch Classes emphasizes precise techniques like achieving perfect flakiness as participants bake, and explains how to finish with a light, airy interior and a delicate, golden exterior for a signature flourish that balances tradition and creativity.

🏺 Cultural History + Proverb
Munch Classes reveals how breakfast Media Lunas originates from European (specifically French and Austrian) baking traditions, a ubiquitous and beloved staple cherished for its simplicity, versatility, and widespread popularity in Uruguayan cafes and bakeries.

Munch Classes explores how the pastry developed in a daily ritual and casual dining context, tied to the strong European immigration influences on Uruguayan cuisine, showing how food often reflects the soul of its people.

Munch Classes shares the local saying:
“No hay mal que dure cien años, ni cuerpo que lo resista” – “There is no evil that lasts a hundred years, nor body that resists it” (meaning, everything eventually passes).
This proverb illustrates how Media Lunas reflect the enduring appeal of simple, well-made pastries across cultures, encouraging reflection on how flavor and wisdom pass from one generation to the next.