An Austrian family bakery opened a New York shop selling a 3.3-pound rye loaf for $60; the bread uses organic rye flour, water and salt, ferments for up to 24 hours and is the store’s only loaf

An Austrian family bakery opened a New York shop selling a 3.3-pound rye loaf for $60; the bread uses organic rye flour, water and salt, ferments for up to 24 hours and is the store’s only loaf
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