$60 for a loaf of bread? 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 food destinations, drawing crowds and widespread media attention for its unusually expensive sourdough…
New York's Martin Auer bakery has sparked a bakery frenzy, charging $60 for a single loaf of rye bread. Located in Manhattan's SoHo neighborhood, RYE by Martin Auer opened in September and has rapidly become one of the city's most talked-about food destinations. The bakery's unusual pricing has drawn crowds and widespread media attention.
Customers can buy half a loaf for $30 or a quarter for $15, but the 1.5 kilogram loaf remains a hefty $60. The bakery focuses exclusively on sourdough rye bread, using just three ingredients: organic rye flour, water, and salt. The bread-making process undergoes a lengthy fermentation lasting up to 24 hours, using a sourdough starter more than 50 years old.
Despite the high price, the minimalist interior of the bakery resembles a high-end retail showroom, allowing customers to observe the bread-making process firsthand. The bakery's unusual pricing has raised eyebrows, particularly when compared to the same bakery's roughly $16 loaf in Austria.
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