As part of our Q&A series, Morningsider brings you exclusive interviews with neighborhood VIPs. This month, we interview Pam Weekes and Connie McDonald, founders of Levain Bakery, which just opened a new shop on Frederick Douglass Boulevard between 116th and 117th Streets.
Since 1995, Levain Bakery has been creating artisanal breads in its original small shop located on Manhattan’s Upper West Side. Their menu has grown—to include the now-legendary six-ounce cookies, scones, brioche, muffins and much more —but they remain a neighborhood place where everything is handmade on the premises, fresh every day.
The bakery just opened in Harlem on March 1, which comes on the heels of the recent news that Magnolia has opened new manufacturing operations in East Harlem, as well. Will Harlem be the new bakery district?
In this Q&A, Pam and Connie tell Morningsider about the bakery and more!
1. Tell us about Levain Bakery.
That is a huge question! The quick version is that we are a small artisan bakery that bakes everything we sell freshly each day, donating anything left at each day’s end to charity. We love baking and making people happy. We love meeting our customers.
2. How did you learn to bake?
Pam learned to bake from her mom and experimenting while growing up. Connie went to culinary school and then experimented.
3. Personally, what is your favorite dessert?
Connie’s, in addition to the dark chocolate chocolate chip cookie loves a good Tiramisu. Pam likes anything baked from scratch, especially cakes and cookies.
4. What’s the best thing about owning a bakery? 
Connie: Making people happy and always having great bread and a great coffee machine.
5. What advice would you offer women who want to start their own businesses?
Pam: Trust your instincts and follow your heart, even if it doesn’t always seem logical. Be patient and don’t give up, persistence pays off if you truly believe in what you’re doing. And, of course, be prepared to work harder than you ever thought possible. We always say the bakery is the Ironman of our lives.
6. What separates a good cookie from a great cookie?
Pam: Really great ingredients, baking from the heart and soul, and of course a degree of freshness.
Connie: A good cookie is a good cookie. A great cookie is a tourist attraction, an entire night’s dinner party conversation, a substitute for wedding cake!
7. Anything else you would like to add?
We are so excited to be opening in Harlem, the neighborhood and everyone we have met so far have been wonderful.
Until you can make it to Levain, here is a recipe for their famous Oatmeal Raisin Scones to tide you over for the real thing!
Levain Bakery’s Recipe for Oatmeal Raisin Scones
Ingredients
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3 cups all-purpose flour, plus more for the counter
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon kosher salt
12 ounces sweet butter – cold and diced small
1 cup golden raisins
1 1/2 cups half-and-half
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Directions
Preheat the oven to 350 degrees F.
Combine everything except the half-and-half until sandy in consistancy. Do not over mix. (Mixture should not be creamed.)
Quickly pour in 1 1/4 cups of the half-and-half while mixing. If the dough appears at all dry add the remaining 1/4 cup of half & half until just combined. Again, do not over mix.
Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangular scones.)
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
Levain Bakery
2167 Frederick Douglass Blvd.
New York, NY
Store Hours:
Mondays – Saturdays 8:00 a.m. – 7:00 p.m.
Sundays 9:00 a.m. – 7:00 p.m.
