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

For anyone curious about how a neighborhood bake shop grew into one of New York’s most recognizable food names, Levain Bakery tells the story in words, photographs, and a handful of recipes.

Pam Weekes and Connie McDonald opened their Upper West Side bakery in 1995, long before Instagram could send a pastry “viral.” Still, their oversized cookies drew lines that snaked down the block and created a following that spread far beyond Manhattan. Today Levain has multiple locations, yet it continues to carry the aura of a cult favorite.

Much of the book is memoir: stories from the founders, tributes from longtime fans, and portraits of employees who helped build Levain into a business with staying power. The five included recipes—among them whole wheat walnut raisin rolls, blueberry muffins, and family meal pizza—are more gestures of generosity than the book’s main event.

What readers will find most of all is a keepsake: a record of the bakery’s place in New York food culture, and a reminder that even something as simple as a cookie can become a city-wide phenomenon. A portion of the proceeds supports Hot Bread Kitchen, which provides culinary job training and economic opportunity.

Hardcover. Color illustrations and photographs throughout.