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Chelsea Market is about to get a sugar rush.
This spring, Supermoon Bakehouse, the Lower East Side pastry darling known for technicolor cruffins and flavors that draw from cuisines around the world, will open a new flagship inside the market, taking over the longtime Sarabeth’s Bakery space. It’s a changing-of-the-guard moment in one of New York’s most iconic food halls: out goes a beloved brunch-era staple, in comes a new-school pastry provocateur.
Founded in 2017 by Aron Tzimas, Supermoon quickly built a cult following for its photogenic (and flaky) pastries, including croissants that look like modern art and doughnuts stuffed with globally inspired fillings. The signature lineup spans cruffins, éclairs, ice cream sandwiches and gelato, often in flavors that feel both nostalgic and experimental. The Chelsea Market location will be a significant expansion for the bakery, which first made its name downtown, but bringing that maximalist pastry energy to a high-traffic destination feels like a natural—and bold—next step.
The move also closes a major chapter for Sarabeth’s Bakery, which has operated at Chelsea Market since 1998, just a year after the market itself opened inside the former Nabisco factory. Founded in 1981 by Sarabeth and Bill Levine, the brand grew from a local bakery into an international restaurant presence, with locations across Japan, Taiwan, South Korea, Dubai, Abu Dhabi, Saudi Arabia and Qatar, along with restaurants in New York City and Key West.
Sarabeth Levine called the transition bittersweet but expressed excitement about what’s ahead, adding that the bakery’s pastry team will relocate to Sarabeth’s restaurants in New York City, where they’ll continue producing the bakery's signature morning pastries and desserts. Supermoon, she added, represents the creative spirit Chelsea Market has long celebrated.
Supermoon is set to open later this spring, following Sarabeth’s official transition out of the market on March 1.