April 23, 2018-Davidovich Bakery is proud to announce that it’s world famous Davidovich Bagels are headed to Australia. In a partnership with local importers the world famous Davidovich Bagels will now be available in major cities “Down Under”.
It is a passion for authentic NYC Water boiled Bagels that has brought Davidovich Bagels from the high rises of NYC to the sands of Egypt and Saudi Arabia to the shores of the Far East and now to Australia.
Soon, no matter where you reside on the planet Earth, you will be able to get the authentic taste of NYC right in your own neighborhood.
February 18, 2018– The Essex Street Market, was constructed in the 1940s, and is an indoor retail market that was one of a number of such facilities built in the 1930s under the administration of Mayor Fiorello La Guardia at 120 Essex Street, at Delancey Street. The Essex Street Market is operated and managed by the New York City Economic Development Corporation (NYCEDC). The 15,000-square-foot market is made up of approximately 35 individual stalls that range in size from 90 to 600 square feet. The prevailing concept was to keep merchants off the streets of the Lower East Side with a permanent retail structure.
The Lower East Side of old is was often described as “gritty” and “not nice,” and based on some photos from longtime resident Steve Butcher, that grittiness manifested itself during the 1980s as entire lots occupied by piles of broken car parts and assorted garbage.
During this time The Davidovich Bakery Family was busy formulating their Artisan Style, Kosher hand made Davidovich Bagels in the style and character that Old World Lower East Side bakers has made famous in the heyday of the Essex Street Market.
The Essex Street Market continues to be one of the last Public Food Markets left in the United States. Current tenants include Davidovich Bagels, which opened the first of its worldwide bakeries in the Essex Street Market on October 10, 2013. The Davidovich family always believed that The Lower East Side was the key to Artisan bagel lineage New Yorkers and Americans were so passionate about so it was a natural choice for the 1st of several retail Davidovich Bagel and Bakery locations.
It was recently announced that In 2019, Essex Street Market will move to a new home that lies at the cornerstone of the the Essex Crossing development project, a multi-use development project that will transform the Lower East Side with 1.9 millions square feet of residential, commercial and community space over the next decade. This larger, more modern space invites a whole slew of new vendors to join the Essex Street Market family Though in a new space, Essex Street Market will continue to remain a public market, allowing vendors the same opportunity to continue serving residents – old and new – with both affordable and specialty foods.
In the near future both The Essex Street Market and Davidovich Bakery will move into a beautiful new home that honors the traditions and character of The Lower East Side, yet brings many exciting new features and services to the people of the area.
January 24, 2018-One of the most significant features of a “real, Artisan Bagel” is that it is dense. A bagel, unlike a Kaiser roll, is not designed to be a light, airy, soft piece of bread. Real Bagels are known for their dense, chewy quality. It is part of it’s defining qualities that distinguishes it from other breads.
Sometimes, when consumers are used to eating products that are formed in the shape of a bagel but are soft, light, and airy and then they switch to a true Artisan bagel they are overcome by the density of the genuine article. Sometimes they even mistake this denseness for staleness, or hardness. They are not to be confused. A fresh, REAL bagel will be dense fresh out of the oven as it will be a few hours later.
When selecting a genuine bagel seek a hand made, kettle boiled, plank baked, kosher bagel- just like Davidovich.
What it Means to Be Pas Yisroel? Davidovich Bagels are more than just Certified Kosher
Pas Yisroel or Pat Yisrael (Hebrew: “Bread of an Israelite”) products are grain products, such as bagels that were cooked or baked with the participation of an “observant” Jew. This must be, at minimum, the ignition of the flame used to prepare, cook, or bake the grain product. In classical Rabbinical Judaism, this requirement is considered restricted to five classical grains of Judaism-these are wheat, barley, oats, spelt, and rye. In modern food production, commercial bakeries may accomplish a status of Pas Yisroel by using something called the “Shain System”, named for it’s inventor Rabbi Yehuda Shain, whereby an apparatus can be ignited remotely by an observant Jew. For more information on this and other Bakery Historical Facts visit www.allnp.com
It has begun. October is Breast Cancer Awareness Month and we have up again this year with The Carol M. Baldwin Breast Cancer Foundation for a PINK BAGEL Fundraiser. Ask for your PINK BAGEL today and throughout October. A portion of the proceeds will be donated to fight Breast Cancer. #turnitpink