Pricey New York City bakery slammed as ‘out of touch’ for selling $60 loaf of bread
An expensive new Manhattan bakery has sparked backlash for charging $60 for a single loaf of bread.
Rye by Martin Auer, located at 285 Lafayette Street in Nolita, opened last week, and immediately, it started gaining attention online due to its eye-watering prices.
The bakery sells organic, 100 percent rye sourdough loaves of bread made from just four ingredients – flour, water, salt and 57-year-old starter – but it comes at a steep price.
Each 3.3lb loaf – which ferments for up to 24 hours before it’s served – costs a whopping $60.
The bakery also offers half and quarter loaves at a lower price, as well as traditional Austrian open-faced sandwiches on its famous bread ranging from $6 to $14 or containers of the spread for $18.
The internet has become divided over the pricey new treats.
While some foodies excitedly rushed to the bakery to try it for themselves, others insisted they would never fathom paying that much for some bread.
‘I went in today. I couldn’t believe $60?!’ one astounded customer wrote on Instagram.
An expensive new Manhattan bakery has sparked backlash for charging $60 for a single loaf of bread
Rye by Martin Auer, located at 285 Lafayette Street in Nolita, opened last week, and immediately, it started gaining attention online due to its eye-watering prices
‘Honestly I wouldn’t be surprised if this doesn’t last long. The price is too expensive. I love the open kitchen concept, yes, but the price is OUCH.’
‘You’re out of touch,’ slammed another Instagram user while tagging Rye by Martin Auer. ‘$60 a loaf?’
‘It’s flour and water… please stop this nonsense,’ begged someone else.
‘Hell no. That price… just for bread?’ read a fourth comment.
‘This is a slap in the face to all the decades old bakeries in the city. $60 a loaf isn’t even laughable; it’s infuriating,’ said a fifth.
‘Not a single loaf of bread on earth is worth $60,’ someone else penned.
The Daily Mail went to the bakery to try it for ourselves and was pleasantly surprised by the delicious taste and fluffy texture of the inside. However, the outside of the loaf was way too hard.
While it was a pretty big portion, we decided it definitely wasn’t worth the staggering price.
The bakery sells organic, 100 percent rye sourdough loaves of bread made from just four ingredients – flour, water, salt and 57-year-old starter – but it comes at a steep price
Each 3.3lb loaf – which ferments for up to 24 hours before it’s served – costs a whopping $60
The Daily Mail went to the bakery to try it for ourselves and was pleasantly surprised by the delicious taste and fluffy texture of the inside. However, the outside of the loaf was way too hard
Popular Instagram account known as Chew York City agreed.
She tried six of the open-faced sandwiches, which came out to a whopping $57, and posted a review on her account, where she has over 314,000 followers.
She declared that while tasty, they were overpriced, as she stated: ‘There’s only so much Rye bread I can eat. Overall, they’re super good … but it is very expensive.’
Rye by Martin Auer states on its website that its ‘mission is to restore bread to its rightful place: at the center of our table.’
‘At Rye, we believe that nourishment becomes an act of self-care, when choosing products made with essential ingredients, integrity and intention,’ it says.
The bakery also offers half and quarter loaves at a lower price, as well as traditional Austrian open-faced sandwiches on its famous bread ranging from $6 to $14
Popular Instagram account known as Chew York City tried six of the open-faced sandwiches – which came out to a whopping $57 – and posted a review on her account. She declared that while tasty, they were overpriced
‘Every loaf is fermented for up to 24 hours allowing it to develop its signature taste. Rye is rich in fiber, minerals and amino acids, benefiting the mind and body, especially focusing on the gut. No yeast, no preservatives, no shortcuts. Nothing but water, flour, salt and time.’
It also said that its bakery was designed to offer a space where ‘individuals can slow down, witness Rye in the making and taste it for themselves before bringing it into their homes.’
‘Above all, Rye is a testament to the farmers, millers, and bakers who have tended to its grain for centuries,’ its website reads.
‘We at Rye by Martin Auer believe this dedication to craft is worth carrying forward, and sharing well beyond Central Europe starting with New York City.’
