Levain Bakery: A Story of Friendship, Community, and Cookies

Join us for a conversation with best friends and founders of Levain Bakery Pam Weekes and Connie McDonald to celebrate the release of their new book, a collection of stories and pers onal accounts of how Levain Bakery became the success that it is today. They will be in conversation, followed by a signing.

PLEASE NOTE: RSVPs are encouraged but not required. Seating is limited and will be first come, first served. Doors open at 5:30 pm.

Can't attend? Order your signed copy (please specify that you would like it signed in the comments box at checkout).

A collection of stories from three decades of craft, community, and cookies at Levain Bakery.

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 a community 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 Bakery in 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 how Levain became the success it is today—from building a client list in Anthony Bourdain’s kitchen and later beating Bobby Flay in a chocolate chip cookie-off to becoming a bicoastal enterprise while retaining a small business’s dedication to community. The book 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, th the perfect gift for cookie fans, as well as a collectible souvenir from this iconic New York 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.

Photo Credit: Melissa Kirschenheiter

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 mammoth six-ounce cookie by hand, every day. Thirty 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.