Melbourne duo take on NYC with Supermoon Bakehouse

New York City – if you can bake it there, you can bake it anywhere. In late 2017, Melburnians Ry Stephen and Aron Tzimas opened Supermoon Bakehouse in Manhattan, and their boundary-pushing pastries have been selling out every day since.

Instagram has been a massive driver, encouraging fans to #baketheinternet, but having a pastry chef at the helm certainly matches quality to quirk.

Stephen apprenticed under Gary Cooper (Bella Vedere, Prosperina Bakehouse), refining his pastry skills in Melbourne and Paris before eventually becoming a founding partner of Mr. Holmes Bakehouse (San Francisco, Los Angeles and Seoul).

"There was plenty of room in a city like New York to bring in a product that hasn't really made its way here yet," says Stephen.

"It's what we love doing and to some extent we've introduced this type of pastry to New York."

A series of new flavours has just dropped, including an earl grey tea and orange bicolour croissant, while in the savoury corner there's a twice-baked spinach pie pastry, complete with bechamel and cheddar.

Jessica and Jerry Seinfeld are fans of the lychee berry croissant and Insta-celebrity visits include @foodbabyny and @breadfaceblog, the latter a mysterious woman whose 200,000 followers check in to watch videos of her smashing her face into baked goods.

Stacked iridescent boxes, neon lighting and a salmon pink terrazzo bench pop against the concrete warehouse walls.

Passers-by think it's an art installation until they get a closer look – it's part of the appeal for a team who call themselves "weirdoughs".

120 Rivington Street, New York, supermoonbakehouse.com