{"id":347068,"date":"2026-09-15T04:22:29","date_gmt":"2026-09-15T04:22:29","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/347068\/"},"modified":"2026-09-15T04:22:29","modified_gmt":"2026-09-15T04:22:29","slug":"thats-a-lot-of-dough-nycs-hottest-new-bread-costs-60-and-its-totally-worth-it","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/347068\/","title":{"rendered":"That\u2019s a lot of dough: NYC\u2019s hottest new bread costs $60 \u2014 and it\u2019s totally worth it"},"content":{"rendered":"

New York has $40 cheese pizza and a $28 corn dog, but are we ready for a $60 loaf of bread?<\/p>\n

The answer would seem to be yes. Rye bakery opened last week at 285 Lafayette Street<\/a> with $60 loaves of rye bread coming out of the oven. On two visits, I watched curious customers snatch up loaf after loaf.<\/p>\n

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 \u2014 and time-consuming patience.<\/p>\n

\"Steve<\/p>\n

Steve Cuozzo grabs a pricey loaf at RYE by Martin Auer in Nolita. Emmy Park for NY Post<\/p>\n

\"The<\/p>\n

The tasteful storefront looks more modern furniture store than bakery. Emmy Park for NY Post<\/p>\n

Auer’s hand-shaped, round and low-rise 3.3-pound loaf is neither a publicity stunt nor another exercise in culinary conspicuous-consumption. Rather, it’s proof that while we don’t live by bread alone, life’s better when the bread’s great.<\/p>\n

At first glance, the flat-topped loaf resembles a holiday pie, its unscored crust a mound of mottled brown and white.<\/p>\n

The bread is made from nothing but salt, water and imported organic rye flour grown in what Auer calls “ancestral soil.” Unlike sourdough products at other high-end Big Apple bakeries such as Breads Bakery and Ole & Steen, there are no sugar, seeds or spices.<\/p>\n

The only other “ingredient,” as Auer calls it, is time. He should know as the scion of an Austrian family that’s been baking acclaimed loaves for four generations.<\/p>\n

Each loaf is naturally fermented for 24 hours before it’s baked, yielding a flavor complexion that’s slightly nutty, slightly malty and almost-but-not-quite sweet.<\/p>\n

The sourdough bread is moist on the palate when it comes out of the oven, so it “rests” on wooden racks for at least eight hours before sale.<\/p>\n

\"The<\/p>\n

The bread is made from just a handful of ingredients. Emmy Park for NY Post<\/p>\n

“Otherwise it’s a challenge to slice it,” said Tim Auer, Martin’s son, who runs the business with him. It will stay fresh at home for six days, he said.<\/p>\n

The crust is firm but not crunchy. It’s chewy beneath the surface \u2014 a quality I found appealing but which some tasters in our office called “gummy.” It’s a matter of taste but nobody can deny the care and attention that went into it.<\/p>\n

If you take the plunge on a whole loaf, ask them to slice it first. “You need a really good bread knife which not everyone has,” Tim Auer said with a chuckle.<\/p>\n

\"Martin<\/p>\n

Martin Auer (right) and his son, Tim, are behind the new bakery. Emmy Park for NY Post<\/p>\n

The Auers know that $60 is a heavy lift. So they offer it in quarter- and half-loaf sizes for $15 or $30. Customers can also sample the bread by ordering a single slice topped with a choice of fourteen sweet or savory toppings, priced from $6 for butter and chives to $14 for “roe on rye.”<\/p>\n

“It’s the playful part of our menu,” Tim said. “We want to show what’s possible with rye.”<\/p>\n

One enchanting option is liptauer ($8), a creamy Austrian cheese spread tinted with paprika and studded with chives.<\/p>\n

\"If<\/p>\n

If you don’t want to spring for a whole loaf, you can grab a slice with various toppings. Emmy Park for NY Post<\/p>\n

I enjoyed peanut butter and jelly ($6) as well, even after Auer told me the P.B. is Skippy \u2014 my least favorite brand. It somehow works well paired with Staud’s jam, a Viennese brand. (Tim said that after we discussed it, they decided to include the exact source of each item on the menu.)<\/p>\n

But how about pastrami? We’re in New York, after all.<\/p>\n

“We’re thinking about it,” Tim said with a “wry” chuckle.<\/p>\n","protected":false},"excerpt":{"rendered":"New York has $40 cheese pizza and a $28 corn dog, but are we ready for a $60…\n","protected":false},"author":2,"featured_media":347069,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[129854,128507,9,56,35913,63,65,64,50908,53538,129855],"class_list":["post-347068","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york-city","tag-loaf-of-bread","tag-martin-auer","tag-new-york","tag-ny","tag-ny-post","tag-nyc","tag-nyc-headlines","tag-nyc-news","tag-rye-bread","tag-sourdough","tag-tim-auer"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/347068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=347068"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/347068\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/347069"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=347068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=347068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=347068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}