When Aron Tzimas opened Supermoon Bakehouse in 2017, he had a clear goal. He wanted to rethink what a bakery could be while still respecting traditional baking skills. Now, with a new flagship location in Chelsea Market coming soon, that idea is growing in one of New York City’s most well-known food spaces.
Tzimas did not start out as a baker. He comes from a design background and sees his role as finding talented people and helping them bring creative ideas to life. Still, food has always been important to him. Growing up in Australia in a family involved in hospitality, he saw how food can bring people together. That idea is still at the heart of Supermoon today.
After moving to New York City in 2016, Tzimas noticed that many bakeries made great pastries but often stayed within traditional styles. He wanted to do something different. Supermoon Bakehouse was created to push those limits while still using classic techniques. The result is a mix of traditional baking and modern pastry ideas, creating treats that feel both familiar and new.
At Supermoon, looks matter but taste matters more. Tzimas makes it clear that every pastry has to taste as good as it looks. From there, the team experiments with colors, textures, and shapes. Instead of simple, neutral pastries, they create bright, eye-catching desserts that reflect their creativity and bold flavors.
Creativity at Supermoon is a team effort. Tzimas encourages his bakers to share ideas and enjoy the process. He believes this is especially important in a physically demanding industry. By giving his team creative freedom, the bakery continues to grow and keep its menu exciting.
Opening in Chelsea Market is a big step for the brand. The space used to be home to Sarabeth’s, a well-known bakery that helped make the market famous. Tzimas sees moving into this location as both an honor and a responsibility.
He describes it as passing the torch from one generation of bakers to the next. While Supermoon will bring its own style to the space, it also wants to respect what came before. The goal is not just to continue the legacy, but to build on it in a new way.
New York City plays a big role in this vision. Tzimas sees the city as a place where people from many backgrounds come together. This mix creates a culture where people are open to trying new things but also enjoy familiar favorites. That balance makes it the perfect place for Supermoon to experiment while still connecting with customers.
If Tzimas had to describe Supermoon in three words, they would be playful, unexpected, and unforgettable.
The menu will reflect that idea. Popular items at Supermoon’s original location include the passionfruit curd donut and the Ferrero Rocher croissant, both longtime favorites. Newer items, like the milk and honey croissant scroll, are also becoming popular. Tzimas says it is hard to pick a single standout because customer reactions often decide what stays on the menu.
For now, the focus is on making the Chelsea Market location the best it can be. Instead of expanding quickly, Tzimas and his team want to improve the experience and keep creating new ideas. Their goal is to give customers a reason to come back again and again.
For Tzimas, this new location is more than just another bakery. It is a chance to be part of an important food destination while continuing to push the limits of what a modern bakery can be.
Chelsea Market is located at 75 9th Ave. For more information on Supermoon Bakehouse, visit supermoonbakehouse.com.
