$60 for a loaf? New York bakery has customers lining up
NEW YORK — Korea may have its bread pilgrimages, but Manhattan has taken the bakery craze to another level: $60 for a single loaf of rye bread. RYE by Martin Auer, an Austrian bakery that opened in Manhattan's SoHo neighborhood in September, has quickly become one of the city's most talked-about new food destinations, drawing crowds and widespread media attention for its unusually expensive…
New York's Manhattan neighborhood of SoHo has given the world a new culinary spectacle: a bakery charging $60 for a single loaf of rye bread. Martin Auer's RYE bakery, established in September, has rapidly become a hotspot, attracting throngs of curious customers and extensive media coverage.
The 3.3 pound loaf of sourdough rye bread is priced at $60, with smaller portions costing $15 for a quarter loaf and $30 for half. Situated on Lafayette Street, the bakery's minimalist design resembles a high-end retail store rather than a conventional bakery. Customers can observe the bread-making process through the shop's windows.
RYE's pièce de résistance is its three-ingredient formula: organic rye flour, water, and salt. The dough undergoes an extended fermentation process, sometimes lasting up to 24 hours, using a sourdough starter over 50 years old. Despite the exorbitant price, the bakery's unique approach to bread-making has ignited debate among locals and food enthusiasts alike.
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- $60 for a loaf? New York bakery has customers lining up koreatimes.co.kr
