Only in New York. It’s an expression that springs to mind when you see the rainbow jelly croissants and soft serve-filled cruffins of Manhattan’s Supermoon Bakehouse, but the truth is, owners Ry Stephen and Aron Tzimas are actually from Melbourne. The pair started their pastry empire at Mr Holmes Bakehouse in San Francisco before decamping to New York in 2017 to set up Supermoon. The now Instafamous shop sells a vivid assortment of viennoiserie, including croissants, doughnuts and cronuts, stuffed with oozy fillings and decorated with elaborate, eye-catching garnishes.

Just as aesthetically pleasing as the baked goods are the interiors, designed by Aron Tzimas. The spaceship-like shop pairs soft grey walls with a pink terrazzo slab which functions as a pastry pedestal. On one side, a pink neon sign proclaims “Bite me NYC”.

Each perfect pastry comes housed in a glimmering iridescent box emblazoned with the Supermoon slogan and the words Stay Wild, Moonchild.

The edible works of art are created by pastry chef Stephen Ryman, with plain croissants taking three days to make and the twice-cooked croissants taking four. Everything is made from scratch, from the hand-rolled dough to the fruit jams, custard fillings and tempered chocolate shards.

This brightly coloured croissant is filled with pistachio rose crème pâtissière and topped with edible rose petals and sugared pistachios.

Swap out the morning coffee for this brioche doughnut pumped with espresso crème pâtissière and topped with a chocolate and espresso glaze, honeycomb chunks and espresso grind white chocolate shards.

This green bi-coloured croissant is filled with a tangy key lime curd and topped with a torched meringue mohawk, candied lime segments and key lime pie crumbs.

One of Ryman’s signature pastries, this cruffin is filled with a raspberry and Champagne jelly and a dark chocolate crème pâtissière, which is then dipped into a ruby red raspberry glaze then topped with chocolate shards, vanilla cream bulbs and dehydrated raspberries.

Inspired by America’s favourite sandwich filling, this twice-baked croissant is filled with almond cream, peanut butter crème pâtissière, strawberry jam and toasted crushed peanuts, then topped with peanut brittle, vanilla cream and dehydrated strawberries.

An upgrade on the boxed chocolate, this Ferrero Rocher croissant is filled with hazelnut and dark chocolate ganache and covered in touched meringue.

Supermoon Bakehouse is located at 120 Rivington Street, New York. For more details, head to supermoonbakehouse.com or check out their Instagram page, supermoonbakehouse.