Supermoon Bakehouse

当我来到美国时，向所有敦促我敦促我检查羊角面包，Kouign Amann或Macaron Shop的人表示歉意，因为我可以轻松地在法国获得所有这些东西，我倾向于坚持当地的最爱。我认为旧金山的任何人都没有来巴黎去墨西哥卷饼，也没有从布鲁克林飞过的任何人来寻找波尔多的完美百吉饼。

Yet serendipity found me in New York at the same time as British baking palEdd Kimber, so I decided to break my rule forSuperMoon Bakehouse，这给经典法国糕点提供了绝对不同的看法。I’m not a huge fan of fussing with tradition, when it’s only done for the sake of being audacious, but some of the pastries sounded intriguing enough to brave rush hour on the packed New York subway, to high tail it over there, early this morning.

Ry Stephen在旧金山的福尔摩斯面包店烘烤，人们在清晨开始在里脊肉的地址排队，希望得到他的一个皱纹，这是松饼和羊角面包之间的十字架。我不喜欢站在糕点上，但我爱我在旧金山和我在一起的朋友，她坚持要我们去。

我们从来没有像他们那样出现过皱纹，但是我们最终得到了一盒相当美味的糕点。如果记忆对我来说是对的，RY看到了我的社交媒体帖子，并告诉我下次我来，对他打招呼。He didn’t quite seem to remember me when I stopped in his New York City bakery, but he’s friendly and engaging enough to feel like an old friend, and I was happy to finally meet, even though I’d already snagged a cruffin, while I waited for Edd to arrive.

在最近的一项书籍活动中，有人问我对法国羊角面包质量的看法。法国的羊角面包没有像单个新月形的神灵那样提出或定价。它们通常被堆叠在托盘上，然后迅速将其交给一张纸，绑在顶上或小纸袋中。它们通常花费大约欧元，因为它们无处不在，并且在法国几乎每个面包店都出现了，并没有大惊sacks at supermarketsand冷冻食品商店。有太多的人一定有好的（youpi！), and not-so-great ones (梅尔德).

Each croissant atSupermoon Bakehouse除了他们今天提供的季节性山核桃和棕色黄油馅，柠檬果酱和火炬蛋白酥皮，这需要三天的时间，这需要三天的时间才能制作三天。可以肯定的是，有些作品是Instagramable（我认为有很多人可能是商店中著名的Instagrammers，拍摄和摆姿势，而我，互联网的恐龙，将我的DSLR拖延了），but the baker has the chops to prove that he’s more than just a piled high photo of a pastry with a gazillion of likes. Ry is the real deal.

Originally from Australia, most of his training was in France. Now stateside, he only uses the highly esteemedBeurre d’Isigny因为他的酵母菌糕点。他不知道当前法国黄油短缺，所以也许我找到了罪魁祸首？

为了保持所有原始的糕点，每个糕点都在托盘上排成一列，而不是重叠，Ry指出的倾向于将其掉落在中心的顶部，朝下面向“点”，这是最吸引人的部分。我仍然喜欢脆脆的结尾，尽管我在一个低矮的桌子上吃饭时乱七八糟，当我们离开时，我们周围没有一堆无明显的黄油碎片。我确实提出了一个建议，因为他们完成后，我的手是片状的烂摊子，因为他们的手是片状的。他们可能也想在房间周围停放一些手持式吸尘器，尽管我在拆除糕点后会做得最好，因为我为如何攻击糕点感到尴尬。

Edd doesn’t like smoked salmon (I know…right?) so we didn’t try theNYC, a hefty croissant with filled with lox, cream cheese, and capers, topped with “everything” seeds and seasonings. [Update: I went back and got one, shown at the beginning of the post. It’s amazing.]

But we agreed on a巧克力Croissant。但是不仅仅是折叠的pâte中间有一根黑巧克力棒，上面涂有可可豆浆牛味蛋白的碎片。里面是奶油色的黑巧克力甘纳果（Ganache），更像是全美巧克力布丁。（因此，我请求在用餐区的水槽请求，或者如果您走了，请带一些潮湿的毛巾。）

The famedCruffin很棒，并受到季节的启发。（味道和馅料经常变化，因此不要指望您进入的话。布尔of cinnamon cream, and pumpkin seed brittle. When I told Ry that Whole Foods has the absolutebest pumpkin seeds, from Austria, I must’ve sounded too enthusiastic because wondered aloud if I worked for them. I said “No.” Then I made a note to go over there asap and buy as many as I could, because from the gleam in his eye, he was heading over there right after he got off work.

I need to go back (to his bakery, as well as Whole Foods), hopefully soon. Not just because Ry invited me to come and roll out brioche dough any time I want with them, which sounds like a lot more fun than wondering whose holiday festivities I’m going to crash this year. But because the bakers wear these comfy-looking linen-like cotton shirts and aprons, not the stiff polyester ones bakers usually have to wear, and I want one of each. Plus I need to get some photo tips from the Instagrammers since my pic of Ry didn’t come out as well as I’d like, so I’m going to replace it with a better one. Maybe I’ll leave my bulky camera at home next time, and get with the times.

Supermoon Bakehouse
120 Rivington Street
纽约，纽约10002

Open at 8am, until sold out.