Levain Bakery’s lemon cookie is back March 14. (Photo courtesy of Levain Bakery)
When life gives you lemons, Levain Bakery gives you lemon cookies.
Today, Levain’s bakeries nationwide, including their Hamptons outpost (354 Montauk Highway, Wainscott, 631-604-4123), brings back their popular lemon cookie, right in time for lemonade weather.
The chunky, citrusy treat offers a generous sprinkling of lemon chips inside the thick, chewy 6 oz. cookie, which you can buy as a single serve ($5.75) or as part of their “Golden Days of Spring” assortment in four pack, six pack or 12 pack sizes, which also encompasses the chip chocolate chip, caramel coconut, classic chocolate chip and oatmeal raisin ($29-$79).
Levain Bakery was started by Pam Weeks and Connie McDonald, friends and competitive swimmers/triathletes who found themselves talking more about baking techniques than lap stats. They opened the first Levain on the Upper West Side of Manhattan in 1995, initially baking bread and then moving onto their now-famous signature 6 ounce cookies.
If the citrusy-sweet Levain lemon cookie sounds like it needs something to wash it down, they thought of that, too: Today Levain is also introducing a lime bramble iced tea ($5.50) to get a jump on the first day of spring next week. Sweet!
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
