It's been a year since Supermoon Bakehouse opened its doors, so I figured that the time has come to taste those much lauded baked goodies. Frankly, I wanted to let the crowds die out a bit, let the hype settle, since I was not going to stand on a long line to buy a croissant. The only time that I did not mind standing patiently (for an hour) to buy pastry was in Paris, but that was for pastry made by Cedric Grolet who was voted The Best Pastry Chef in the World.
Supermoon Bakehouse, a hip looking shop located on the Lower East Side, steps away from the Essex Street Market, does not look like your average bakery. The pastries are displayed on a long slab of pink marble; the iridescent boxes are stacked against the wall opposite a pink neon Bite Me NYC sign. A glass wall divides the shop and the working area allowing us to observe the bakers do their magic.
Banana Split Sundae croissant.
Since it was brutally hot, we decided to cool down with their ice cream. I got the croissant butter soft serve covered in dehydrated crunch croissant crumbs and mom got the chocolate with homemade chocolate and rice crispy chunks. The croissant butter flavor was very good; although, I would have preferred it to be creamier, but the croissant flakes were a delicious addition which provided a nice flavor and texture.
We also decided to try a few baked goods, and I have to say, it was very difficult to choose.
This chocolate chip cookie croissant with meringue and cookie chunks was filled with milk chocolate pastry cream. It was flaky, sweet, and delicious.
Super Blood Moon donut - red brioche, raspberry jelly, raspberry glaze, dehydrated strawberries, pink meringue, red and white chocolate shards, and raspberry dust. The dough tasted just like a Polish paczek - fluffy and light. The donut was very good, but I had to take the meringue off since it was sweetness overload.
The cruffin - croissant dough baked in a muffin tin, probably one of the most delicious baked goods I have eaten outside of Paris.
Banana, lime and date cruffin filled with a banana, lime and date creme patissiere, topped with vanilla cream and candied dehydrated lime.
Supermoon Bakehouse
Joanna
Supermoon Bakehouse, a hip looking shop located on the Lower East Side, steps away from the Essex Street Market, does not look like your average bakery. The pastries are displayed on a long slab of pink marble; the iridescent boxes are stacked against the wall opposite a pink neon Bite Me NYC sign. A glass wall divides the shop and the working area allowing us to observe the bakers do their magic.
Banana Split Sundae croissant.
Since it was brutally hot, we decided to cool down with their ice cream. I got the croissant butter soft serve covered in dehydrated crunch croissant crumbs and mom got the chocolate with homemade chocolate and rice crispy chunks. The croissant butter flavor was very good; although, I would have preferred it to be creamier, but the croissant flakes were a delicious addition which provided a nice flavor and texture.
We also decided to try a few baked goods, and I have to say, it was very difficult to choose.
This chocolate chip cookie croissant with meringue and cookie chunks was filled with milk chocolate pastry cream. It was flaky, sweet, and delicious.
Super Blood Moon donut - red brioche, raspberry jelly, raspberry glaze, dehydrated strawberries, pink meringue, red and white chocolate shards, and raspberry dust. The dough tasted just like a Polish paczek - fluffy and light. The donut was very good, but I had to take the meringue off since it was sweetness overload.
The cruffin - croissant dough baked in a muffin tin, probably one of the most delicious baked goods I have eaten outside of Paris.
Banana, lime and date cruffin filled with a banana, lime and date creme patissiere, topped with vanilla cream and candied dehydrated lime.
Supermoon Bakehouse
Joanna
Very delicious and mouth watering.
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