NEW YORK CITY | Supermoon Bakehouse is one of the most creative bakeries in New York today, producing what many consider some of the city’s best croissants.
Pastry chef and co-owner Ry Stephen trained in Melbourne before training further in Paris and opening Mr. Holmes Bakehouse in San Francisco. So expectations were high when he opened Supermoon with fellow Aussie Aron Tzimas.
It’s all about the highest quality croissants, donuts, cruffins, soft serve, and more filled with all sorts of creative flavours. I’m a sucker for anything apple pie favoured so when I visited I had to go for the Hot Apple Pie Twice Baked Croissant. It’s their signature croissant filled with caramelised apple chunks, apple cider vinegar, almond cream, cinnamon spiced creme patissiere, and then topped with an oat crumble and baked again. It’s served with Butterscotch Sauce to pour all over it & fresh cream to smother it with. Absolutely divine.
Other creations include things like a pastrami, mustard and sauerkraut croissant, maple banana granola doughnut, and pumpkin pie cruffin. There are a few things that stay on the menu year ’round, but the menu’s constantly rotating with the seasons and Stephen’s ideas. A must visit for anyone who loves pastries in NYC.
120 Rivington Street
New York 10002
Mon – Thu: 8:00am to 10:00pm
Fri: 8:00am to 11:00pm
Sat – Sun: 9:00am to 11:00pm