NEW YORK — Groceries are expensive these days, but the high cost for a loaf of bread is not stopping people from lining up for a taste in New York City.
The bakery is called Rye and they charge $60 for a loaf of rye sourdough.
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The question is: why is it so expensive?
“The time comes from giving the bread and sourdough the time it really needs to develop all these amazing flavors,” Martin Auer, the owner of Rye bakery, said.
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The dough ferments for 24 hours and then after baking, it rests for another eight. But many customers agree, it’s worth it.
The bakery also sells it by the slice or half-loaf.
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