Expensive, Well-Crafted Bread Thrives In New York City

New York City denizens who have discovered artisanal bread makers like She Wolf Bakery are willing to pay premium prices – as much as $12 to $20 a loaf – for quality luxe breads made from locally-farmed organic flour. But it’s not just the flour: the most expensive ingredient is time. Making quality sourdough bread is a long process that involves creating and caring for live starter, then making and fermenting the dough. It can take anywhere from 12 to 68 hours. For those who love the result, though, the higher prices are worth every penny. "It's a treat that we have on the weekends,” says one thirty-something customer. “A nice, bourgeois treat." It’s also an indication that the anti-carb, anti-gluten movements are deflating somewhat.  [Image Credit: © She Wolf Bakery ]