New York City’s iconic Levain Bakery, famed for its legendary cookies, is celebrating its 30th anniversary by offering customers a fresh way to enjoy its signature treats: a scoop of premium vanilla ice cream paired with its famously gooey, six-ounce cookies. Dubbed Levain à la Mode, this seasonal program partners Levain with local artisan ice cream shops across the country to create a nostalgic yet elevated dessert experience.
Levain CEO John Maguire explains, “Our partners share our commitment to community, craft, and quality. We wanted this collaboration to feel authentic to Levain.” The bakery’s flagship New York locations serve ice cream from Caffè Panna, a local favorite known for its rich flavors and previous collaborations with Levain on cookie-infused ice cream sandwiches.
Caffè Panna founder Hallie Meyer highlights the synergy: “They do cookies better than anyone, and combining their cookies with our ice cream creates a phenomenal dessert.” The Levain à la Mode menu features classic vanilla alongside a rotating selection of cookies, including the much-anticipated return of the Rocky Road cookie. Meyer emphasizes the importance of quality ingredients, noting how the warm cookie contrasts perfectly with the smooth, creamy ice cream.
Beyond New York, Levain has teamed up with other artisanal ice cream and gelato makers: Dolcezza Gelato in Washington, DC; Wanderlust Creamery in Los Angeles; Pretty Cool Ice Cream in Chicago; J.P. Licks in Boston; and Milk Jawn in Philadelphia. Dolcezza cofounder Robb Duncan describes the partnership as “a community-driven, artisanal approach” fueled by local farms and sustainable sourcing, with vanilla gelato crafted from Fair Trade vanilla beans sourced globally.
Levain’s à la Mode initiative offers flexibility, inviting customers to enjoy their cookie and ice cream together however they like—whether dipping, layering, or savoring each separately. Maguire says, “Vanilla is the perfect ice cream flavor to let our cookies shine.”
The program kicks off at Levain’s Hamptons location on May 23, with other stores launching the experience starting May 30. This move complements Levain’s steady expansion beyond its original Upper West Side bakery, now boasting 17 locations nationwide, including new stores opening soon in Beverly Hills and Chicago.
Since being acquired by private equity firm Stripes in 2018, Levain’s growth has been deliberate, focused on preserving the bakery’s community roots and commitment to quality. “Scarcity is part of our uniqueness,” Maguire says. “We grow at a pace that respects our values and the communities we serve.”
From humble beginnings in 1995 as a neighborhood bakery, Levain’s iconic cookies have evolved into a cultural phenomenon, drawing tourists and locals alike. Maguire, who began his career as a frontline baker before leading major restaurant chains, sees Levain’s future as grounded in culture and craftsmanship. “Sales and profits are byproducts of doing other things well,” he notes.
This summer, Levain’s ice cream collaborations offer fans a new way to savor the bakery’s legacy—one cool, creamy scoop alongside a warm, freshly baked cookie at a time.
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