In New York, bakeries stopped being just places to grab a croissant for breakfast a long time ago. Today, they’re full-scale gastronomic attractions, and people are willing to travel dozens of blocks for them. It’s not just about taste: every display and every pastry here is a photo opportunity that brings as many likes as calories. One of the brightest examples of this “new bakery” trend is Supermoon Bakehouse, located on the Lower East Side.
Cyberpunk-Inspired Interior
The moment you step inside, it’s hard to resist pulling out your camera. The metallic cyberpunk design with bold red accents feels more like a futuristic art gallery than a bakery. There are no display counters — pastries are arranged in a neat row on the counter, resembling app icons on macOS. Everything here is crafted to make your Instagram or TikTok feed look stunning.
The Mastermind: Rye Steven
Supermoon Bakehouse is the creation of Australian baker Rye Steven, best known as the inventor of the cruffin in San Francisco. This hybrid of a croissant and muffin, dusted with sugar and filled with cream, quickly became a cult pastry worldwide. In New York, Steven continues to push boundaries, turning every baked good into a miniature gastronomic performance.
What to Try
- Twice-baked croissants: for example, the Banana Split with sous-vide bananas, chocolate-almond cream, and edible gold.
- Brioche doughnuts: topped with colorful decorations and filled with seasonal flavors.
- Savory croissants: with salmon and cream cheese or pastrami and sauerkraut.
A Bakery as an Art Space
Supermoon Bakehouse isn’t just a place to grab a bite. It’s a space where pastry becomes an art object and the bakery itself turns into a stage for a culinary performance.
