Supermoon Bakehouse
Every croissant at Supermoon takes three days to make, and some take four. The bakery says its butter comes from a Normandy farm it went to see, Isigny Ste Mere.1 New pastries drop every week, so the case is never the same twice.2
Why go
The grain, the flour and the fruit come off local farms and mills.1 Carina Finn reviewed it for The Infatuation and found a rotating menu of croissants, cruffins, eclairs and doughnuts running alongside savory work: a sausage roll, and pizza and focaccia hybrids.2
Order this / avoid
- Order: the sausage roll. Finn calls it
the best sausage roll in NYC
.2 - Order: whatever croissant or cruffin the week's drop has put in the case. The list turns over, so ask what landed.
- Avoid: a weekend visit if you are in a hurry. Finn reports
consistently long lines on the weekends
.2
What locals & experts say
- Carina Finn, The Infatuation (30 August 2022):
Supermoon Bakehouse is perfect. Some people might say it's too perfect, in fact. You won't find a single baked good at Supermoon that isn't technically flawless, so if you're nerdy for laminated pastries, you're going to love this place.
2 - Finn on the thing nobody comes for:
They also make very good soft serve ice cream.
2
Good to know
- Booking: walk-in counter at 120 Rivington Street.
Verdict
should-visit — Finn calls the sausage roll the best in New York, so start there and let the pastry case be the second decision.