SF’s Hottest Pastry Debuts in LES Bakery This Weekend
October 5, 2017 - Supermoon
After introducing San Francisco’s viral fritter prodigy — the cruffin, or a croissant baked like a muffin — Australian baker Ry Stephen has decamped to New York City and will open Supermoon Bakehouse on a Lower East Side this Saturday, Oct 7.
Stephen left SF and his remarkable notoriety during Mr. Holmes Bakehouse in a cloud of mystery, never giving a reason for a departure. Now, he and Aron Tzimas, a designer behind a impertinent pattern during Mr. Holmes, have teamed adult once again to try to make virality strike twice.
With crazy flavors and Millennial-baiting design, it competence sound like Supermoon’s only another business looking to gain on Instagram food culture. But a cook grown a repute in SF for slinging out pastries that went over visible attraction.
In a city where a Cronut already reigns autarchic in a fritter universe and Dominique Ansel binds a tip fritter cook spot, can Stephen and his West Coast-famous cruffin compete? Here’s all to know about Stephen, Supermoon, and a cruffin:
Stephen is a fritter cook with chops
Stephen changed to San Francisco to open Mr. Holmes around his local Melbourne, after training both there and in Paris. Beyond creation an Instagram prodigy that continues to sell out daily and enthuse Cronut-level lines, he was also named a “Rising Star Chef” by a SF Chronicle in 2015.
Then, play strike when Stephen’s recipe book was stolen in a weird break-in that left all else intact. Shortly thereafter, during a rise of a bakery’s prosperity, Stephen mysteriously left Mr. Holmes for NYC.
That was scarcely two-and-a-half years ago, during that time he has been acid for a space for Supermoon.
Doughnuts, croissants, and cruffins title a menu
A post common by Supermoon Bakehouse (@supermoonbakehouse) on Oct 5, 2017 during 9:00am PDT
Like during Mr. Holmes, there will be croissants and doughnuts of several shapes and flavors on a menu, that is in full below. One example, above, includes a banana separate sundae twice-baked croissant: It facilities caramelized sous vide bananas, banana caramel sauce, creme patissiere, and almond creme. The fritter is afterwards surfaced with chocolate fudge, banana caramel, droughty banana, bullion leaf, and torched meringue. There’s also a NYC-inspired everything-spiced croissant with lox, cream, cheese, and capers on a inside.
The opening cruffin season will be vanilla cream- and passionfruit curd-filled with a toasted marshmallow on top.
Supermoon facilities a same impertinent cultured as Mr. Holmes
A post common by Supermoon Bakehouse (@supermoonbakehouse) on Sep 19, 2017 during 12:13pm PDT
Named for a supermoon that seemed shortly after Stephen changed to NYC (plus a crescent figure of croissants and turn figure of doughnuts), Supermoon’s pattern has all a elements of photo-worthy: Iridescent boxes and a “Bite me, NYC” tagline and neon pointer desire to be posted on Instagram, suggestive of a pattern that done Mr. Holmes famous. There, a tagline is “I got baked in San Francisco,” with a neon pointer proclaiming such, as good as other Instagram pattern bait like a tiled building that reads, “Holmes honeyed Holmes.”
“Aron’s pattern and stamp is intensely evident,” Stephen says. “The judgment is only what we do best, that is putting brazen pastry, viennoiserie, croissants, and doughnuts that we’re unequivocally unapproachable of in a fun, witty manner.”
It’s all accessible this Saturday
Supermoon opens to a open on Saturday, Oct 7 during 8 a.m. during 120 Rivington Street during Essex Street.
- All Coverage of Mr. Holmes Bakehouse [ESF]
- At Supermoon Bakehouse, Croissants From a Chef Ry Stephen [NYT]