First Doughnuts Went Haywire. Now Croissants Are Next

At Supermoon Bakehouse, a new spaceship of a pâtisserie in New York’s Lower East Side, a line of eager humans often snakes out the front door. Inside, the stars of the show are laid out on a long, coral-hued terrazzo slab that’s flecked like a cross section of mortadella: croissants, color-streaked and stuffed with a mélange of materials, lined up in Instagram-ready formation.

There’s the emerald-striped peppermint chocolate fudge croissant piped with mint chocolate chip cream and fudgy ganache, adorned with wafer-thin cracklings of mint-infused sugar. The twice-baked banana split croissant exploding with sous vide-caramelized whole bananas, melty banana caramel, and a torched hat of gooey meringue. The blood-red-striated lychee-berry croissant with an oozy, jammy heart and a dusting of slivered, dried strawberries.