Rye bakery, a new establishment located at 285 Lafayette Street in New York City, has introduced a $60 loaf of rye bread, which has garnered significant customer interest since its opening last week.
The bakery is the venture of Austrian owner Martin Auer, whose family has been involved in baking for four generations. The shop's minimalist design aims to highlight the breadmaking process, emphasizing artisanal craftsmanship and patience.
The signature 3.3-pound loaf is characterized by its flat, unscored crust and a simple ingredient list: salt, water, and imported organic rye flour. Unlike many sourdough varieties, it contains no sugar, seeds, or spices. Auer attributes the bread's flavor to a 24-hour natural fermentation process, resulting in a nutty, malty taste with a subtle sweetness. The bread is allowed to rest on wooden racks for at least eight hours after baking to achieve the right moisture level before being sold.
Tim Auer, Martin's son, who manages the bakery with him, noted that the bread remains fresh for up to six days. While the crust is firm, the interior is described as chewy, a texture that may divide opinions but is a testament to the care taken in its preparation. For those without a specialized bread knife, the bakery offers to slice loaves upon request.
Recognizing the significant price point, Rye bakery also offers quarter and half loaves for $15 and $30, respectively. Customers can also purchase single slices topped with various sweet or savory ingredients, with prices ranging from $6 for butter and chives to $14 for roe. These slices offer a way for customers to sample the bread and explore its versatility.
Among the topping options are liptauer, a creamy Austrian cheese spread with paprika and chives, and a peanut butter and jelly combination. The bakery plans to list the specific sources of all menu items, including the jam used in the PB&J, which is a Viennese brand.
The Auers are also considering introducing pastrami as a topping, playing on New York's culinary identity. The bakery's commitment to quality and traditional methods, combined with its premium pricing, positions it as a unique offering in the city's competitive food scene.