A $60 bread queue in New York!
The Rye bakery, opened in New York's SoHo district, sells its approximately 1.5-kilogram sourdough rye bread for $60. Despite the price sparking debate, the bread is drawing intense interest from customers.

Rye, run by the Austrian Auer family, draws attention for selling only rye bread.
The same product being sold in Austria at prices equivalent to about $14‑16 sparked debate over the $60 label in New York.
The family attributes the high price to operating costs in SoHo, organic flour imported from Austria, and a long production process.
The dough’s fermentation can take up to 24 hours, and the baked bread is rested for hours before sale.

For customers who don’t want a whole loaf, a half loaf sells for $30, a quarter loaf for $15, while slice prices range from $6 to $14.

Despite the price, a queue forms.
The $60 price draws some customers' reactions, while queues in front of the bakery continue to form.

A portion of customers who tried the product says they liked the taste of the bread.
I swear I cannot be the only one who has seen it.pic.twitter.com/qDNf7eqNV4
— DerChrizzIX (@DerChrizzIX) September 18, 2026
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