Doughnuts and especially croissants are what the pastry chef Ry Stephen is baking at Supermoon Bakehouse, his first venture after leaving Mr. Holmes Bakehouse in San Francisco. “It’s what we love doing,” he said in the big open kitchen of his new Lower East Side bakery. The simple storefront has a wall of glass dividing it from the kitchen. Mr. Stephen studied pastry in his native Melbourne, before burnishing his skills in Paris and San Francisco. Aron Tzimas, also Australian, is his business partner in this venture. The doughnuts, made from brioche dough, ooze creamy fillings and sport jaunty garnishes; the infinitely layered croissants are large, often filled and also festooned with edible decorations. Some come filled with fruit and are baked a second time. Savory croissants — stuffed with smoked salmon and cream cheese with “everything” seasoning on top — are an item that’s beginning to have traction in New York. They also make a version filled with pastrami, mustard and sauerkraut. And the cruffin, made with croissant dough baked in a muffin tin with a custard filling, may become a favorite: Supermoon Bakehouse, 120 Rivington Street (Essex Street), no phone, supermoonbakehouse.com.