The shop sits on Lafayette Street, a stone’s throw from the bustle of Soho, and feels more like a quiet atelier than a bakery. A 2‑tonne oven, shipped from Germany, roars in the back, turning humble rye into a caramel‑kissed masterpiece.
Forget commercial yeast; this loaf rises on the wild kiss of natural sourdough, a 24‑hour ballet of microbes that coax the dough into a dense, chewy body and a tang that lingers on the palate.
The recipe is a family heirloom, handed down from an Alpine farmer to the Auer household in Graz, and eventually folded into the 40‑store empire that now serves New York. It’s rye, the staple of Austrian baking, re‑imagined for a city that loves novelty.
The bakery offers slices to keep the indulgence at a manageable price. Think butter, chocolate spread, or even caviar‑topped bites; you can also buy a smaller loaf if you’re not ready to commit to a 3.3‑lb batch.
On paper, the loaf comes in at roughly ₹4,200 per kilogram, a mark that dwarfs the $10‑$20 range of typical New York sourdoughs. The high cost reflects the premium ingredients, the slow fermentation, the imported oven, and the boutique setting.
Give the loaf a try if you crave that deep, smoky rye flavor that only a long‑fermented loaf can produce. If you’re in the mood for a culinary experiment, grab a slice, pair it with a splash of butter, and savor the moment as it turns ordinary breakfast into a small, savory luxury.