In 1995, Pam Weekes and Connie McDonald left their respective careers in fashion and finance to open a bread shop, which they named Levain Bakery.
Sometime later, the competitive swimmers and triathletes created the ultimate chocolate chip walnut cookie to give themselves energy for their grueling workouts.
They sold a batch in their bakery, which flew off the shelves. An icon was born. The cozy shop on West 74th Street quickly became a neighborhood favorite and an iconic destination for the world-famous six-ounce cookies.
Levain Bakery now has nine locations with more to come, plus ecommerce gift boxes, and Levain Bakery Frozen Cookies, which can be found in grocery stores nationwide!
We take our name from the French word for the natural leavening agent made of flour, water and wild yeasts: Levain. In the United States, a levain is more commonly known as a sourdough starter. While Levain Bakery is now best known for the six-ounce cookies, Pam and Connie started their business making artisanal breads for restaurants around New York City. We love that our name continues to honor those roots.