Supermoon Bakehouse.

Supermoon Bakehouse is one of the best bakeries in NYC, so when they ventured into the world of soft-serve, locals knew to pay attention. The bakery’s signature croissant butter soft serve is something special.

Made with croissant butter (the best part of a croissant!), this food masterpiece strikes the ideal balance between salty and sweet. Crowned with a twice-baked croissant toast for a satisfying crunch, this my favorite soft serve in New York City.

Famous for inventing the cruffin, a croissant/muffin that’s become a viral sensation, Supermoon Bakehouse is one of the most popular bakeries in the Lower East Side. They frequently have lines out the door, and hour-plus waits aren’t uncommon weekend mornings.

Luckily, the cruffin (which often sells out by noon) isn’t the only tool in their shed; the LES bakery. Gets innovative with seasonal offerings like a sweet corn & miso butter Danish or a pistachio cream and praline doughnut. The bakery’s menu updates monthly so guests always know what to expect.

Supermoon Bakehouse is the brainchild of Ry Stephen, the mastermind behind L.A. and San Francisco’s Mr. Holmes Bakehouse. Renowned for its creativity and innovation, the baked goods have folks waiting in line for 1+ hours. A crowd favorite is (and will always be) the curd filled donuts, they’re some of the best in NYC. The passionfruit flavor is tangy, creamy and perfectly pairs with the fried dough.

Supermoon Bakehouse is the brainchild of Ry Stephen, the mastermind behind San Francisco’s most popular bakery, Mr. Holmes Bakehouse. Renowned for its creativity and innovation, the baked goods have folks waiting on line for 1+ hours.

The star of the show is the Nutella Cruffin, a mixture between a muffin and croissant which tastes as good as it sounds. Intricate layers of airy doughy goodness entangled with a soft and creamy nutella center. Sheer perfection.

Supermoon Bakehouse is the brainchild of Ry Stephen, the mastermind behind San Francisco’s viral sensation, Mr. Holmes Bakehouse. Renowned for its creativity and innovation, the baked goods have folks waiting in line for 1+ hours. Everything is handmade every morning with locally sourced ingredients from Upstate New York.

Better still, the butter is imported from a farm in France, a testament to the bakery’s commitment to making the best baked goods in NYC. Everything on the menu is made to impress, but the filled croissant (which takes 3-4 days to make) is. What put them on the map. Known to sell out by noon, both sweet and savory options are available.