TLDR
Authentic Austrian 100% sourdough rye in a sleek, gallery-like SoHo space. Famous for its $60 artisan loaves and creative open-faced toast toppings.
Instagram Posts References
RYE by Martin Auer is an Austrian bakery located in SoHo, New York City, at 285 Lafayette St. The bakery's concept is centered around rye bread, a staple that resonates deeply with the author's Austrian heritage. They offer a selection of typical Austrian spreads, providing a comforting and authentic experience for those seeking a taste of Austria. The post suggests RYE is a notable establishment in a city that often prioritizes variety, focusing instead on perfecting a specific niche.
RYE by Martin Auer, located in Soho, is a new bakery specializing in 100% sourdough rye bread. The bread is crafted daily on-site using a simple recipe of organic Austrian rye flour, salt, water, and a 24-hour fermentation process, reflecting centuries of European baking tradition. The signature whole loaf is priced at $60, with half and quarter loaves available at $30 and $15 respectively. The bakery also offers 'On RYE' slices featuring various unique spreads, developed in collaboration with other New York establishments, with prices ranging from $6 to $14 per slice. The interior design is minimalist and gallery-like, featuring a wall decorated with rye loaves and an on-site baking demonstration area, creating a welcoming aroma of freshly baked bread.
Rye is a new Austrian bakery in SoHo that is generating buzz for its $60 loaf of bread. The bakery focuses on a meticulous baking process for its sourdough, using a 57-year-old starter. They offer a variety of open-faced sandwiches, including Brie and Fig, Butter and Chives, and Hot Honey Goat, which are presented as decadent and visually appealing.
This new Austrian bakery in Soho focuses on 100% rye sourdough bread, using a 65-year-old starter. While a whole loaf is priced at $60, the bakery also offers slices ranging from $6 to $14. The bread itself is described as dense with a great flavor, and popular topping options include apricot jam and a seed and honey combination.
Rye by Martin Auer is a new bakery in Soho specializing in 100% sourdough rye bread, made with flour imported from Austria, water, and salt. The bread is priced at $60 per loaf and is described as extraordinary. Customers can sample the bread in-store with various sweet and savory toppings, with salmon roe and honey seeds being highlighted as favorites. Whole loaves, as well as half or quarter portions, are available for purchase. The bakery's interior is noted for its beautiful, minimalistic design.
The reviewer visited RYE by MARTIN AUER, noting the strong, pleasant aroma of rye upon entering. They sampled various open-faced rye options, including 'Roe on RYE' ($14), 'Everything RYE' ($7), 'Smoked Salmon' ($8), 'PB & J' ($6), 'Apricot' ($10), and 'Chocolate & Hazelnut' ($10). The bread itself is described as dense, fragrant, and flavorful. The main point of discussion is the high price, with a whole loaf costing $60. While the reviewer would eat the bread again, they acknowledge that spending $60 on a loaf weekly is unlikely. The estimated cost per person is $18-30.
Bryan Kim reviews Rye by Martin Auer, a Nolita bakery specializing in organic Austrian rye bread that raises questions about the cost of basic commodities.
Martin Auer brings his Austrian rye sourdough expertise to Soho, offering a singular, high-quality loaf that justifies its price through precision, tradition, and minimal, four-ingredient sourcing.
Details
Located in SoHo, this specialized Austrian bakery centers its entire craft around a singular, high-quality 100% sourdough rye bread made from imported Austrian flour [1], [4]. While the bread is celebrated for its complex flavor, dense texture, and crispy crust, the establishment has sparked significant conversation due to its premium pricing, with full loaves costing $60 [2], [5], [6]. Diners can experience the product through a variety of sweet and savory open-faced slices that showcase the bread as a canvas for premium ingredients [1], [7].
Food Overview
The menu is strictly focused on a signature 100% sourdough rye bread, crafted using a multi-decade-old starter, salt, water, and organic Austrian rye flour [4], [5], [7]. Beyond whole, half, and quarter-loaf purchases, the bakery offers 'On RYE' open-faced slices featuring toppings like salmon roe, apricot jam, honey seeds, and various savory spreads [1], [4], [7]. While the bread quality is consistently lauded as dense and flavorful, individual toppings like the PB&J have faced criticism for not feeling worth the price [2], [5], [7].
Patrons generally praise the exceptional quality and traditional craftsmanship of the rye bread, though opinions on the value proposition vary given the high price point [2], [6], [7]. Most visitors appreciate the minimalist, aromatic atmosphere, even if they find the cost of a full loaf hard to justify for casual weekly consumption [2], [4], [5].