Landbrot, a German Bakery Times Two A new German bakery, unlike any other in New York City, has its roots in Bavaria. Its name, Landbrot (which means country or farm bread), is that of its signature loaf, a round dark rye that is briefly baked a second time to bestow a distinctive heavy crust. The bread is one of about two dozen varieties baked on the second floor of the marble-sheathed shop, cafe and bar, which opens on April 1 in Greenwich Village. Pretzels, rolls and classic German pastries like Berliner jelly doughnuts and Black Forest cakes, along with more American treats like blueberry muffins, are available. German cheeses and condiments, cured meats and some groceries will be sold, too. For eating in at cafe tables, there are Bavarian beers (some on draft) and wines, to accompany bratwurst, hot dogs, "flaming pies" (like the Alsatian open-face bacon tart), quiches, sandwiches, salads and soups. A clever little banquette on the balcony is made from used flour sacks. A second, smaller Landbrot on the Lower East Side, also opening on Sunday, will offer food, drinks and bread. Landbrot, 137 Seventh Avenue South (Charles Street) and 185 Orchard Street (Stanton Street). Rolls are $1.50 each; baguettes, $2.50; pretzels, $3; bratwurst, $7; and draft beer, $8.