Levain is selling their sourdough breads for $2 at the bakery on the corner of Broad Street and 12th Street.
You can see the breads on display in the bakery, which is named after its owners.
“The whole idea behind it is to be able to get the sourdought breads, which are pretty sweet, for the price they’re selling for,” said Rachel Lechner, who runs the shop.
The sourdaught breads are made from a combination of whole wheat, rye, and flax.
It’s a gluten-free product.
The breads come in different sizes, from 12-ounce bags to a loaf that measures 8 1/2 inches in diameter.
They sell for $1.99 for a 12-oz bag, $1,99 for an 8 1 / 2-ounce bag, and $2.99 each for a loaf or 10-ounce jar.
Lechcher said that because the sour dough comes from their own land, the sour flour is a local product.
“It is local, and it’s grown here,” she said.
“That’s why we sell it for a little less.”
Levain said they have had a lot of customers in the last few months.
“We have a lot more people come in, we’ve had a couple customers come in since our opening, so it’s been great,” she added.
Leechner said that when she first started making sourdaughts, she thought she was crazy.
“I thought I’d never make sourdougts again,” she admitted.
But when she started making breads last year, it was like a dream come true.
“You can just feel the bread is so good.
It has a sweet, chewy, bread texture,” she recalled.
Leachner said she’s planning on adding a second shop at the corner, and has plans to sell more sourdaughters.
“For me, this is a place I’m excited about,” she concluded.
[New York Post]
