The price of a loaf of bread in New York is 60 dollars.
The newly opened bakery in New York offered its approximately 1.5 kilogram sourdough rye bread for 60 dollars, which became a topic on social media. The long fermentation process and high operating costs were cited as the justification for the price.
The newly opened bakery RYE by Martin Auer in New York, USA, has entered the spotlight by offering its approximately 1.5‑kilogram sour‑dough rye bread for $60.
The dough for the bread made with organic rye flour imported from Austria is left to rise for up to 24 hours. In addition to the lengthy production process, high operating costs in New York are cited as the main reasons for the bread’s high price.
The whole bread is sold for $60.
While the whole loaf is sold for $60, half is offered at $30 and a quarter at $15 to customers.
The interest in the bread, which has shocked those who heard its price, is striking. The bakery owner notes that the loaves have been nearly sold out every day since the shop opened.
The $60 price tag has once again brought attention to the demand for specialty breads, in addition to New York’s high cost of living and operating expenses.
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