Rye bakery sells $60 sourdough loaves in New York City

The Rye bakery, an Austrian-founded business, has drawn significant attention in New York City for selling 1.5-kilogram sourdough rye loaves for $60 each. Located in the SoHo neighborhood on Lafayette Street, the bakery is the first U.S. location for the family business owned by Martin Auer, which operates over 40 units in Austria.

Co-owner Tim Auer attributes the high price point to several factors, including the high cost of operating in one of the world's most expensive cities and the use of imported organic Austrian rye flour. The bread-making process is labor-intensive, involving a family sourdough recipe used for over 50 years, a day-long starter preparation, and a lengthy fermentation and resting period.

While local artisanal sourdough can often be found for under $20, customers continue to queue for the Rye specialty. The bakery also offers the bread sliced with various toppings, such as fish, chocolate cream, or shallot butter.