A Melbourne duo has had New Yorkers queuing for pastries since they opened their bakehouse at the end of last year. But while they do serve classic croissants, is mostly known for its complex and indulgent creations.
At the helm of Supermoon Bakehouse are pastry chef Ry Stephen and designer Aron Tzimas. Stephen worked under chef Gary Cooper in the Yarra Valley, before perfecting his skills in Paris and cofounding popular bakery in San Francisco with Tzimas and another partner.
Why did the two Melburnians decide to open shop in New York? “It’s so dynamic, interesting and action-packed. It seemed like a no-brainer,” explains Stephen to SBS Food.
Melburnian Ry Stephen is the pastry chef behind New York's Supermoon Bakehouse. Source: Supermoon Bakehouse
Cruffins, croissants and donuts
During his time at Mr. Holmes Bakehouse, Stephen was credited for popularising the cruffin, a pastry hybrid made from croissant dough cooked in a muffin shape, then stuffed and garnished. It made sense he would bring the cruffin with him to Supermoon Bakehouse.
There’s only one cruffin on the menu at a time. Last week, you could get a peanut butter cup cruffin (filled with chocolate ganache and peanut butter crème pâtissière). This week, it’s a mint mojito coffee cruffin, with coffee crème pâtissière and mint cream core topped with a white chocolate feather.
Supermoon Bakehouse is also well known for their bi-colour, twice-baked and savoury croissants. The menu changes regularly, but the team has kept the “banana split sundae twice-baked croissant”, a favourite, and the “NYC” (a spice covered croissant filled with lox, cream cheese and capers) since the beginning. Did we say it was indulgent?
And the crowning glory? Their doughtnuts were just named by Grub Street. Like their other pastries, the doughnuts are stuffed to the brim with alluring flavours that change weekly.
Inside the insanely good Banana Split Sundae Twice-Baked Croissant. Source: Supermoon Bakehouse
Not just about the 'gram
If you visit Supermoon Bakehouse, you won’t be able to resist snapping a few photos of the pink marble counters or the iridescent takeaway boxes with cheeky messages. It’s Tzimas who is responsible for the design, having also of , and in Melbourne.
While the look of the space and the pastries has helped Supermoon Bakehouse become popular, the quality of each pastry is undeniable.
Stephen explained that making a simple croissant takes three days. “Some things cannot be rushed. There are no shortcuts,” he says.
Not your typical bakery counter. Source: Supermoon Bakehouse
If croissant purists might be shocked to see Stephen’s crazy creations, they’ll be happy to learn that the pastry chef stills respects traditional techniques. “There are very traditional elements to what we do and very non-traditional elements to it too. We put a lot of love and care in the croissants. As for the other ingredients inside them… If there’s lemon curd inside it, it’s still a lemon curd done in a very traditional, well-executed way,” he says. “It’s just the construct that’s non-traditional.”
For NYC's summer season, Stephen says that his creations will be fresh, light and focused on fruits. To keep up to date with the ever-changing menu, or visit .
120 Rivington Street, New York (Lower East Side)
Mon-Fri 8am – until sold out or 6pm
Sat-Sun 9am – until sold out or 6pm
