{"id":28107,"date":"2026-09-24T11:40:28","date_gmt":"2026-09-24T09:40:28","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/in-new-york-a-loaf-of-rye-bread-costs-60\/"},"modified":"2026-09-24T11:40:28","modified_gmt":"2026-09-24T09:40:28","slug":"in-new-york-a-loaf-of-rye-bread-costs-60","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/in-new-york-a-loaf-of-rye-bread-costs-60\/","title":{"rendered":"In New York, a loaf of rye bread costs $60"},"content":{"rendered":"

So there are no more limits. In New York, Rye<\/strong><\/a> has just opened in the Soho neighborhood, featuring a sourdough rye loaf that sells for $60. It weighs about 1.5 kilograms and can also be purchased as a half loaf for $30 or a quarter loaf for $15. The Austrian Auer family, who founded the bakery, emphasizes the use of organic flour imported from Austria, a lengthy fermentation process, and several hours of resting time after baking. <\/p>\n

Waiting line<\/h2>\n

Sure, we have to pay the people who make the bread, recognize their craftsmanship, and cover the rent for a storefront in SoHo. But in a world teetering on the brink, charging $60 for a loaf is downright ridiculous. Even with the best flour in the world. The price ends up taking center stage, to the point where you forget what you came to buy. And yet, people are lining up. It\u2019s as if, these days, all it takes is an extravagant price tag to turn a loaf of bread into a luxury item. <\/p>\n","protected":false},"excerpt":{"rendered":"

The New York bakery Rye is drawing in curious customers with a sourdough rye loaf that sells for $60. Three ingredients, a lot of patience, and a family history are behind a loaf of bread whose price is generating as much buzz as its recipe. <\/p>\n","protected":false},"author":4,"featured_media":28108,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"In New York, a loaf of rye bread costs $60 | Restaurant New York | Edouard Amoiel","description":"The New York bakery Rye is drawing in curious customers with a sourdough rye loaf that sells for $60. Three ingredients, a lot of patience, and a family history"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[410],"style-de-restaurant":[],"class_list":["post-28107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","restaurants-par-lieux-new-york"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/28107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=28107"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/28107\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/28108"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=28107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=28107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=28107"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=28107"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=28107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}