We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Expensive, Well-Crafted Bread Thrives In New York City

October 4, 2017: 12:00 AM EST
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 ]
Lauren Steussy, "Would You Pay $20 For This Bread? ", The New York Post, October 04, 2017, © NYP Holdings, Inc.
Market Segments
Brands & Marketing
Market News
Bakery & Cereals
Bread Revival
North America
United States of America
Companies, Organizations
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.