Levain Bakery brings back cool summer collabs
The NYC-based brand is pairing its signature cookies with ice cream from local shops.
During summer, bakery traffic often slows a bit, but demand for ice cream tends to heat up. To draw in consumers seeking sweet relief from rising temperatures, New York-based Levain Bakery is bringing back its in-store partnerships with ice cream purveyors across the country, pairing the company’s signature cookies with local scoop slingers.
To learn more about the brand’s partnerships with ice cream shops across the country, we connected with Pamela Lewy, VP of marketing communications at Levain Bakery.
Jenni Spinner: Please tell us a bit about Levain Bakery, how it got started, how it's grown, and what makes it stand out.
Pamela Lewy: Levain was founded in 1995 by Pam Weekes and Connie McDonald, best friends and triathletes who started a tiny neighborhood bread bakery on the Upper West Side of Manhattan. They weren't trying to build an empire. They were trying to make something genuinely delicious for their community. When they baked a batch of their chocolate chip walnut cookies, they sold out immediately. The cookies were thick, dense, deeply satisfying, and made with high-quality ingredients and no shortcuts. Word got around fast, and lines started forming.
Thirty years later, we now have 19 bakeries across the country, a thriving e-commerce business, and a genuinely passionate customer base that has stayed with us through every chapter of growth. What still makes us different is the same thing it always was: we don't compromise or cut corners. Our cookie recipe hasn't changed since day one.
JS: Could you tell us about your ice cream partnerships and how you're engaging consumers with these seasonal offerings?
PL: We introduced ice cream pairings last summer and knew right away they were striking a chord with our customers, not only because the combination was delicious, but also because of our local partner approach. We had been exploring ways to bring our cookies into new experiences without diluting what makes them special, and partnering with high-quality ice cream makers in each market felt like a natural extension of our values.
Our seasonal and localized approach is intentional. We want to highlight our neighborhoods and create a sense of discovery—something worth seeking out. The beautiful thing about ice cream is that it only enhances our cookies. It never replaces them.
JS: You're bringing it back for summer 2026. How did it go in the past, and what's changing this year?
PL: The response has been really enthusiastic. Customers love having a reason to come in during the summer that feels a little more playful and celebratory, and last year showed us there's a real appetite for limited, locally rooted offerings. This year, we're continuing that approach by working with local ice cream partners while expanding the format and our flavor offerings.
We're also giving affogatos their moment this summer. They were quietly available last year without much fanfare, but developed a following of their own. That told us something, so this year we're making them an official part of the program.
Photo: Jenni SpinnerJS: Why partner with local ice cream shops rather than a national producer?
PL: Right now, local feels like the right move. It lets us stay nimble and build meaningful neighborhood relationships. There's something special about showing up for the communities where our customers live and work. Starting local lets us be intentional about who we partner with and make sure the experience feels specific to each market. We're proud to put our name next to these makers, and we're excited to see where things go from here.
JS: What can you tell us about the local ice cream companies you've partnered with?
PL: Our partner lineup for this year is as fun as it is delicious. We're working with some of the most beloved local ice cream shops in each of our markets: Caffè Panna in New York and Wainscott, Yala Greek Ice Cream in DC and Bethesda, Sweet Rose Creamery in LA, Milk Jawn in Philly, Honeycomb Creamery in Boston, and Pretty Cool Ice Cream in Chicago.
Every single one of them brings a level of craft and care that matches our approach to baking. Take Pretty Cool, for example. Dana Cree, who founded the company, comes from a serious pastry background, and it shows in everything they make. They've built a fiercely loyal following in Chicago, and that's exactly the kind of energy we look for in a partner. We couldn't be more excited about the company we're keeping this summer.
JS: What's next for Levain?
PL: We have a lot in motion. On the product side, we're launching a brand-new limited-time cookie this summer, and we couldn't be more excited about it. The Raspberry Pistachio Cookie brings together Valrhona raspberry chips, pistachios and white chocolate chips in a completely new flavor profile for us. Bright, nutty, and a little unexpected. It's almost too pretty to eat. Almost.
We're also continuing to expand our presence in markets where we already have strong demand and exploring new partnership formats that let us show up in unexpected ways.
JS: What's your current favorite item in the bakery?
PL: Before the Raspberry Pistachio came along, my answer would have been our Oatmeal Raisin. It's the one I always come back to. Buttery and unlike any oatmeal raisin cookie you've ever had. Let's just say it has some serious competition now.
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