It's amazing what a cookie can do. A really good cookie, that is. It can spark a romance,comfort in time of need, relay gratitude and smooth over a gaffe. It can even bring acommunity together. In short, a great cookie can be the start of an even greater story.To celebrate its 30th anniversary, this book brings together the stories of Levain Bakeryin a beautifully designed, carefully curated book-filled with photographs, illustrations,and a selection of recipes.
Founders and bakers Connie McDonald and Pam Weekes personally recount howLevain became the success it is today-from building a client list in Anthony Bourdain'skitchen and later beating Bobby Flay in a chocolate chip cookie-off to becoming abicoastal enterprise while retaining a small business's dedication to community. Thebook will also share some classic Levain recipes: blueberry muffins, oatmeal raisin scones,and more. An homage to the bakery and the city where it originated, this book isthe perfect gift for cookie fans, as well as a collectible souvenir from this iconic NewYork institution.
10% of the proceeds of this book will be donated to Hot Bread Kitchen, an organization committed to creating economic opportunity through culinary job skills training.
"Among local cookie mavens, they're considered as much a New York culinary icon as a Katz's hot dog or a Di Fara slice. Tourists bucket-list them. New Yorkers line up for them."--New York magazine
"There's a reason we've called its chocolate chip-walnut cookie one of the best chocolate chip cookies in America."--Food & Wine
"Weighing in at slightly less than half a pound, Levain's could-be-meals cookies are big, but you'll still wish you had just one more bite after you've finished."--Travel & Leisure
Pam Weekes and Connie McDonald are best friends and accomplished bakers who started out baking bread for some of New York City's favorite restaurants. After stints in the fashion and finance industries in the late 1980s, the two eventually gave up their day jobs to open a small bread shop on West 74th Street. They called it Levain Bakery, borrowing the French word for "leavened bread." It was 1995, and the small Levain team lovingly baked every loaf, baguette, roll, and cookie by hand every day. Now 30 years later, everything is still made and baked by hand daily, and Pam and Connie have brought the joy of Levain to more neighborhoods and cookie enthusiasts around the country. Their cozy shop has become a neighborhood favorite and a destination for epicurious travelers from around the world.Pam Weekes and Connie McDonald are best friends and accomplished bakers who started out baking bread for some of New York City's favorite restaurants. After stints in the fashion and finance industries in the late 1980s, the two eventually gave up their day jobs to open a small bread shop on West 74th Street. They called it Levain Bakery, borrowing the French word for "leavened bread." It was 1995, and the small Levain team lovingly baked every loaf, baguette, roll, and cookie by hand every day. Now 30 years later, everything is still made and baked by hand daily, and Pam and Connie have brought the joy of Levain to more neighborhoods and cookie enthusiasts around the country. Their cozy shop has become a neighborhood favorite and a destination for epicurious travelers from around the world. Claudine Ko is a journalist and writer who lives on the Upper West Side of New York City.
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