Lower East Siders who have been drooling at the prospect of home-baked German breads, pastries and pretzels, along with some rare German microbrews, take heart: Landbrot Bakery really does plan to open soon.
The bakery’s publicist tells us that the much-hyped eatery likely will open “by May 16,” though the owners have not confirmed a specific date.
The signs on the door have been advertising “late summer 2011” since, well, summer 2011. The sister enterprise by the same name in the West Village is up and running, but the storefront at 185 Orchard St. has remained wrapped in paper, with occasional postings of new opening dates that came and went.
Founded by German nationals Volker Herrman and David Rothe and helmed by a master baker who hails from northern Bavaria, Landbrot’s menu features traditional treats from the owners’ homeland. Pretzels come in salted, sesame and pumpkin seed; the namesake loaf (which translates as “country bread”) is a double-crusted rye. There are sweet and savory pastries, bratwurst, frankfurters and flatbread sandwiches.
On tap, Landbrot offers beers from Bavarian brewery Hoss, for which it is the only U.S. distributor. Growlers are also available for take-out, and a variety of bottled beers are available by the half-liter.
The venue was granted “conditional approval” of its liquor license application in November 2011, according to State Liquor Authority records, and construction permits detailing the renovations at the restaurant all seem to be in order with the city’s building department.
The LES location seats 32. It will be open at 8 a.m. seven days a week, serving breakfast, lunch, dinner and late-night until 4 a.m. every night except Sunday, when it will close at 2 a.m.
