New York has $40 cheese pizza and a $28 corn dog, but are we ready for a $60 loaf of bread?
The answer would seem to be yes. Rye bakery opened last week at 285 Lafayette Street with $60 loaves of rye bread coming out of the oven. On two visits, I watched curious customers snatch up loaf after loaf.
Rye’s the work of Austrian-born owner Martin Auer. The clean-lined, 3,000 square-foot storefront could be mistaken for a modern furniture showroom. Instead, it’s a bakery that takes breadmaking to a new level of artisanal craftsmanship — and time-consuming patience.
Auer’s hand-shaped, round and low-rise 3.3-pound loaf is neither a publicity stunt…
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