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Grub Spy: Treat Street

From freshly baked medialunas to canoncitos, pastry lovers will definitely want to tan-go to Dublin’s first Argentinian bakery, writes Allen Kelly.


Some of the delicious offerings from Bakeology.

Some of the delicious offerings from Bakeology.

The exterior of Bakeology.

The exterior of Bakeology.

The interior of the popular bakery.

The interior of the popular bakery.


Some of the delicious offerings from Bakeology.

When it came to keeping my belly happy, the last couple of post-lockdown weeks have been a godsend. I was kept busy scoffing the best of fish, burgers, pizza, BBQ’s and high-end teas.

In fact with the list of options fast becoming an embarrassment of riches it’s a delight being reunited with fun, and a special joy seeing Dublin steadily finding her way back to a healthy gastronomic life. Compared to the nightmarish world of the last year everything is suddenly doable again.

So here I am strolling down good old Meath Street thronged as usual with true-blue gossipy Dubs and smiley people from all nations. It’s a beautiful vibe and a beautiful day. If I hadn’t known it was late September I’d swear it was a sunny day in spring. I’ve said it before and I say it again: if you want to know 21st century Dublin, get thee to the Liberties.

43 Meath St, Dublin 8
Four Star
Food €9.50; Coffee €2.80

Tucked away at the Coombe end of Meath Street is Bakeology, the only Argentinian bakery in the capital. The bright yellow shopfront already has a line of lunchtime diners waiting patiently for their pastry fix – luckily though I don’t have to wait long as most of the orders appear to be phone-in collections.

I have always loved the glorious waft of freshly baked bread in a bakery: it’s a sensual pleasure internet shopping will never match. And praise be it’s even better here in Bakeology. Of course we all know our hybrid cronuts, doughnuts and Danish pastries by now, and boy don’t we love them.

A distant south American cousin of the ‘Danish’ is the ‘Factura’ a kind of umbrella term for all Argentinian pastries – medialunas, alfajores, chocotortas, libritos, milhojas, canoncitos and vigilantes.

Essentially we’re talking different shapes and sizes, usually filled with quince paste (dulce de membrillo) custard-y cream (crema pastelera) or dulche de leche (a delectable, golden brown goo made from boiling sugar and milk until caramelized into a mess of fudgy deliciousness.) Flaky, buttery and covered in stacks of icing sugar, Bakeology has it all. And it’s no good raising a worried eyebrow, overloading with sugar and calorie bombs come with the factura territory.

Since there’s no spare seating I go for a takeout box selection: croissant shaped medialunas rammed with devilish dulce de leche, a cannon shaped canoncito filled with custard cream, and two alfajores (think Jacobs Kimberley) one chocolate and one filled with membrillo.

In Buenos Aires Factura are a part of a typical breakfast and a vital component of an afternoon break called ‘Merienda.’ Armed with an especially fine Lavazza Americano I find a windowsill and get stuck into my very own merienda.

To be honest these pastries are pitch-perfectly baked and bursting with an uncommon depth of buttery lusciousness. In lots of ways they are ringers for European Danish pastries, but for me it’s the fillings that make the difference. The dulche de leche in particular works amazingly well and reminds me a little for the toffee flavour in a banoffee pie – but only a little.

In brief, I really like Bakeology. I mean, with a show-stopping range of Argentinian goodies – what’s not to like.

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