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Baked Goods as an Art Form

Eating Around

The Irresistible Appeal of Supermoon Bakehouse

Pastry chef Ry Stephen is so talented that his baked goods drive people to extremes: when his San Francisco bakeshop was burglarized in 2015, thieves made off with a binder full of 230 recipes and left everything else untouched. Undeterred, he moved to NYC to open Supermoon Bakehouse in 2017. 

Supermoon specializes in croissants and donuts with a visionary twist. Their twice-baked croissants are filled with variations of classic fillings, such as their PB&J croissant made with peanut butter crème pâtissière and strawberry jam, or their key lime pie croissant, stuffed with tangy key lime curd and baked with colorful interior layers. Savory versions include a croque monsieur option and the appropriately-named NYC, stuffed with lox, cream cheese, and capers. Their donuts are more like miniature brioches, which might come stuffed with carrot cake, white chocolate, or adorned with buttercream and candied walnuts. Then, of course, there’s Supermoon’s signature muffin-croissant hybrid, the cruffin, which, if you’re in luck, will be stuffed with home-made Oreo cookie dough, topped with Chantilly creme, and drizzled in dark chocolate. 

The bakehouse itself is a gorgeous setting for these decadent, edible works of art; lucky for us, it’s just a short walk (or cab ride) from The Beekman or Gild Hall.

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