Supermoon Bakehouse
Bakery · Lower East Side
120 Rivington St, New York, NY 10002
Highlights
Bakery known for inventive cruffins, croissants, and donuts
Bakery known for inventive cruffins, croissants, and donuts
"You won't find a single baked good at the Lower East Side’s Supermoon Bakehouse that isn't technically flawless, so if you're nerdy for laminated pastries, you're going to love this place. They have a rotating menu of croissants, cruffins, eclairs, doughnuts, and a few savory items like the best sausage roll in NYC and some pizza/focaccia hybrids. They rely on a Supreme-style marketing strategy of swaggy packaging and weekly pastry drops, so expect consistently long lines on the weekends. They also make very good soft serve ice cream." - willa moore, will hartman, molly fitzpatrick, sonal shah
"One of the most Instagrammed croissants on this map, San Francisco import Supermoon Bakehouse’s croissants come in stunty flavors on the Lower East Side. There’s the the Black Forest bi-colored, spicy NYC croissant with Calabrian chile, ham and cheese, and the classic; alongside focaccia, sandwiches, and other baked goods." - Robert Sietsema
"Supermoon on the Lower East Side does all pastries perfectly—that’s kind of their schtick—and donuts are no exception. Like the rest of their menu, the flavors change on a weekly basis, but expect an incredibly light yeast donut with fillings like honey goat cheese and pistachio cream. They're all a lot without being too much." - molly fitzpatrick, carlo mantuano, sonal shah, neha talreja, kenny yang
"The peak of Supermoon’s croissant looks like the ridge of the Matterhorn, with rounded-off corners and a sheen that you’d hope to see on the teeth of a Toddlers in Tiaras contestant. When you bite into this Lower East Side croissant, the pastry matrix gives way to a satisfying tacky chew, but then puffs and springs back up with the power of its own structural integrity. It’s a serious crumb-producer, but the toasty, buttery flavor more than makes up for any mess." - willa moore, bryan kim, sonal shah, will hartman
"Known for its over-the-top stunt pastries, Supermoon’s round, filled doughnuts are worth the hype, made with springy, chewy yeasted dough. Flavors change weekly, but a now-famous doughnut was inspired by the super blood moon, made with red brioche dough, raspberry jelly and glaze, dehydrated strawberry, pink meringue, and red and white chocolate pieces." - Eater Staff
