Bagel Talk Epsiode 6- Eric Ferrara, Author and Founder of the LES Historical Project

Comedian Joe Pontillo (l) with Eric Ferrara of the LESHP at the Blue Moon Hotel.

April 1, 2019-Earlier today Comedian and host, Joe Pontillo sat down at the Blue Moon Hotel location of Davidovich Bagels, with Eric Ferrara, author and founder of the Lower East Side Historical Project.

In addition to bagels they discussed the Project’s work in providing tours and preserving historic facts and information about the essential character of NYC.  From Mafia Tours to tours about little know facts about NYC, it seems Mr. Ferrara is a great resource for information about NYC.

In addition to being the founder of the Project Mr. Ferrara is the author of seven (7) books, his most famous, Revolt; all of which can be found on Amazon.com and everywhere books are sold.

Max’s Story-Why would a BAGEL STORE Buy Davidovich Par Baked Bagels?

Owning a Bagel Store Outside NYC Can Be Challenging

September 3, 2018 NYC–  Max dreamt his whole life of owning his own business.   It is as American a concept as Ice Cream on Apple Pie.  Now Max has done it.   After moving to Albuquerque, New Mexico he decided it’s time to open a real bagel store, like the one he worked for in New York City.

His business plan- give people a touch of NYC in New Mexico. Max knew what he was doing. He knew how to mix the dough, how to roll the bagels, how to water boil, and bake them.  

 

People will flock to my little piece of the Big Apple in the West,” Max Boasted.

What Max didn’t count on was that despite all of his knowledge and efforts the bagels just don’t come out like they did in NYC.   They are good bagels.   They are made right, but there is something missing.  They don’t have that authentic crispness outside and chewy interior.  Where did Max fail?

HE DIDN’T.

The truth is NYC is the King of Bagels for a reason.  Even the best bagel makers, like Max, can’t duplicate NYC’s finest bagels in places where they don’t have access to NYC’s water and NYC’s weather conditions.  New Mexico is No exception.

Max Works 16-17 Hour Work Days With Mixed Results

To make matters worse Max is getting to work at 1AM to start the laborious process of creating  his bagels.   Bagels are labor intensive.   He has the job of measuring, mixing, cutting the dough, hand rolling, boiling, baking, and selling all by himself.    Some nights he stays until 7PM, or later, just to catch a few hours of sleep and start the whole process all over again.  How long can one person, or one family, sustain that kind of a grueling schedule?

What is an entrepreneur, like Max, to do?   THERE HAS TO BE A BETTER WAY.

Well there is a real solution to give Max, and other Bagel Store owners, access to NYC’s finest bagels right in New Mexico, or anywhere in the world, and to give him back his life again.  That solution is the Davidovich Par Baked Solution.

With Davidovich’s Par Baked Bagel program Max can eliminate all of the ingredient costs, as well as the mixing, the cutting, the rolling, the proofing, the boiling, the seeding and most of the baking.  In a matter of less than one hour he can serve his customers the very best NYC has to offer-bagels made in NYC, with NYC’s water and in NYC’s environment but “baked off” in his very own facility for just a few minutes.   THIS IS A WIN-WIN!

Max’s customers get the authentic NYC Bagel and he gets to save himself the time and back breaking labor of real bagel making and even sleep for an additional 5 hours.  With Davidovich as his partner Max can’t lose. Neither can you.

Inquire TODAY about the DAVIDOVICH PAR BAKED SOLUTION!

Davidovich Bagels To Be Featured on New Tom Papa “Baked” on The Food Network

August 4, 2018 NYC-

“Baked is the perfect combo of carbs and comedy, and our audience will crack up with Tom and his guests, including his comedian pal Jim Gaffigan,” said Courtney White, General Manager and Executive Vice President, Programming, Food Network

When carb-loving comedian Tom Papa isn’t doing stand-up, he is probably eating, thinking about or making bread (his specialty is sourdough), and he takes his passion for baked goods to the next level in the new Food Network series Baked. In his mission to find the country’s best breads and pastries, Tom hits cities from coast to coast to shine a light on how local bakeries make life a little sweeter. (to read more…

https://www.broadwayworld.com/bwwtv/article/Comedian-Tom-Papa-Breaks-Bread-Across-The-Country-In-Brand-New-Food-Network-Series-BAKED-20180801)

Included in Tom Papa’s journey to find the best breads is his fun filled visit to Davidovich NYC , at the Essex Street Market, to taste the World’s Best Bagels.

While we are sad to see summer go we will be excited to see Tom’s reaction to our All natural, Artisan bagels-kettle boiled, plank baked, kosher, and delicious.

Tune in, starting 9/3, on the Food Network and look here for more exciting updates.

Davidovich Bagels Head Down Under!

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.

The History of the Essex Street Market and Davidovich Bagels

Essex Street Market (Circa 1940’s)

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.

1980’s Essex Street Was Thought of as “Gritty”

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.

2013 The Essex Street Market Welcomed Davidovich to its Family of Vendors.

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.

The Future Essex Street Market, Home to a New and Exciting Davidovich Bakery Location.

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.

Come and join us.

 

 

 

 

 

 

 

Is this Bagel Stale?

Davidovich Bakery, Davidovich NYC Bagel, Davidovich NYC Bagel Franchise, Davidovich NYC Bagel and Sandwich Shop, Davidovich NYC Bagel and Sandwich Shop Franchise

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.