Portrait of Ry Stephens
i. Biography
Butter and laminated dough set the operating conditions for Ry Stephens’s pastry work: folded layers, crisp edges, cream-filled centers, and products built for same-day eating. The public marker in San Francisco was the Cruffin; the New York City work at SuperMoon Bakehouse applies a different reading to classic French pastries.
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The Ascent
Laminated pastry became the trade register for Ry Stephens in San Francisco, where the role of pastry chef and proprietor at Mr Holmes Bakehouse from 2015 established a profile built on precision, appetite, and a modern treatment of indulgence. The current proprietorship is SuperMoon Bakehouse.
Now
Classic French pastry is the reference point at SuperMoon Bakehouse in New York City, where Stephens works as chef. The current output is defined by a decidedly different take on that canon.
Career - proprietor — SuperMoon Bakehouse, New York City - pastry chef and proprietor — Mr Holmes Bakehouse, San Francisco (from 2015)
Signature
Signature dishes include Cruffin.
Accolades
Trade recognition for SuperMoon Bakehouse includes placement in Opinionated About Dining’s Cheap Eats in North America rankings in three consecutive years: #32 in 2023, #44 in 2024, and #50 in 2025.
FAQ What is Ry Stephens's current role? Ry Stephens is chef at SuperMoon Bakehouse. Where did Ry Stephens work before? Earlier in their career, Ry Stephens worked at Mr Holmes Bakehouse. What is Ry Stephens known for? Cruffins, a cross between a muffin and a croissant.
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