It’s been six years since Eddy and Ania introduced us (and our stomachs) to NYC Bagel Deli through their West End market stall. Over that time the concept has continually grown, with the couple opening their flagship bagel bakery and cafe on Vulture Street in West End, as well as a cafe in Westfield Chermside. With a desire to extend their baking passion beyond bagels, Eddy and Ania decided to go all in and turn their attention to what could be considered as the pinnacle of baking – flaky, buttery, golden croissants. They identified a croissant-shaped hole in the West End food offering and found the ideal location, beneath Turrisi Properties’ INK Apartments on Montague Road. Understanding that they had a true art to perfect, the pair spent two days in Sydney with renowned baker Cesare Salemi to learn the process and practised every day following to master the craft. Many, many, many croissants later, they were finally ready to unveil Superthing to the public. That day, however, was March 24, 2020 – one day after the Australian Government’s mandatory COVID-19 hospitality shutdown came into effect.

Lucky for us, that didn’t stop them opening their pink-hued pastry paradise. Superthing is baking seven days a week, serving up sweet treats (takeaway only, for now) with a serve of visual treats on the side. The space is truly a feast for the eyes, from the musk-coloured walls and ceiling to the plush pink booths and quirky art that adorns the walls. As eye catching as Superthing’s interior is, it is difficult to peel your peepers away from the golden pastries that are displayed on the counter – each lined up side by side on the polished stone for you to ogle. That is, however, until you notice the rolling room where the magic happens. Behind iridescent rainbow-filmed glass is a temperature-controlled room where the dough sheeter lives. Here you’ll be able to watch (and drool) as that buttery pastry gets flattened out and ready, then transferred over to the bench to be precisely measured, cut and rolled into shape. Ideally, you’d be watching this magic unfold whilst sitting at a table, too mesmerised to notice the flakes of pastry and icing sugar that you’ve just dusted all over your shirt. Until dine-in days return, we’ll happily look on (shirt still covered in pastry) as we stand 1.5 m from anyone else and wait for our coffee.

So – what magic, exactly, is created in the rolling room? Being a croissanterie, croissants are king at Superthing, with all of the pastries based on croissant dough. You can sink your teeth into plain, almond and ham, cheese and bechamel, as well as a rotating selection of cruffins, filled with the likes of double lemon curd or burnt Basque cheesecake, and sweet and savoury danishes. There are also cinnamon and orange sugar morning buns with vanilla custard, and savoury monkey-bread muffins laden with sun-dried tomatoes, basil pesto and parmesan. Eddy, Ania and the team are also working on (and have almost perfected) what will be called a ‘Superball’ – a mirror-glazed pastry filled with cheesecake and rotating fruit puree. Plus, there’s a selection of organic sourdough bread made on stoneground flour and of course, NYC Bagel Deli bagels. Everything is baked fresh on site daily and available for takeaway alongside Padre coffee and fresh-made sandwiches, bagels and buns. Superthing is also offering an array of pantry staples during this time, including eggs, rolled oats, flour, sugar and milk of all varieties.

Superthing is now open on Montague Road. You can order through Uber Eats, or text through to 0479 106 834 for direct delivery or pre-orders for pick up. Find Superthing’s opening hours and contact details in our Stumble Guide.