Slideshow: Ask The Pastry Chef: What to Eat at Levain Bakery, NYC

Raisin Walnut Loaf
Raisin Walnut Loaf
"Although all of the breads are delicious," McDonald and Weekes suggest the whole wheat raisin-walnut loaves and rolls for their versatility. "[They] are spectacular for breakfast, for lunch, for a snack, with wine & cheese or with peanut butter and jelly or alone."
Oatmeal Raisin Scones
Oatmeal Raisin Scones
Another Levain item in which the oatmeal-raisin combo works well are the scones. "They're a bit different from what many people think of as scones and SO delicious!"
Valrhona Chocolate Roll
Valrhona Chocolate Roll
The Valrhona Chocolate Roll, Levain's version of pain au chocolat, has all the makings of the perfect afternoon snack. A simple country roll is filled with extra dark bittersweet chocolate and cut, letting the chocolate ooze.
Flat Bread Pizzas
Flat Bread Pizzas
Levain's "Crispy Flat Bread Pizzas [make] a simple lunch, appetizer, or dinner, completed with a crispy green salad on the side." McDonald and Weekes can't choose their favorite toppings: caramelized onion & parmesan, artichoke heart & gruyere, or black olive & goat cheese.
The Cookies!
The Cookies!
No Levain slideshow is complete without a photo of the famous cookies! The hefty, six-ounce treats are offered in Chocolate Chip Walnut, Oatmeal Raisin, Dark Chocolate Chocolate Chip, and Dark Chocolate Peanut Butter Chip.

"What day isn't complete without sharing a cookie with someone you love?"

The Ladies of Levain
The Ladies of Levain
Connie McDonald (left) and Pam Weekes opened Levain in 1994 after leaving the corporate world to pursue careers in cooking.

The name "Levain" comes from the French term for a natural leavening agent traditionally consisting of flour, water, and wild yeasts (a.k.a. a starter).