July 15, 2020 (NYC)–When Grandma Zoya immigrated to the Lower East Side of NYC from Eastern Europe she brought a very special recipe for an Austrian Mini-Cookie that dated back to the 17th Century. That cookie was the mini-Linzer Tart. Originally baked as a cookie sandwich, these Kosher, artisan gems actually were introduced in the United States in the 1850’s as German and Austrian immigrants settled in the Midwest. These cookies, baked for holidays, topped with powdered sugar, and filled with preserves peering through their center cutouts were originally called, “Linzer Eyes”. As the 20th Century unfolded, these little reminders of holiday, family, and Grandma Zoya’s European heritage became a staple of the Davidovich Family’s baking regimen. For over 100 years, these sweet treats have put smiles on the faces of friends and family members on the Lowers East Side and surrounding neighborhoods of NYC.
Ann’s Question: I live in NYC and want to stock up on some of your Davidovich Bagels. How long will they stay Fresh?
Davidovich: Ann, thank you for writing to us. In the current environment we have gotten this question a lot. Davidovich Bagels are made fresh daily without any harmful chemicals or additives. While this means that you can not leave these Artisan gems out for an extended time BUT here is what we suggest:
- Consume whatever bagels you need in one day.
- Slice the remainder of your Davidovich Bagels
- Place them in a pollywog
- Place the poly bag in your home freezer
- EAT AS YOU LIKE- Toasted or untoasted (thaw and serve)
We understand that this is a difficult time for New Yorkers, people throughout the United States and the World and we are committed to making sure we are doing everything we can to provide stability and normalcy in the food chain.
February 24, 2020 (NYC)-The History of Bagels In America author and lecturer, Marc Fintz, joins hosts and comedian, Joe Pontillo, for a talk about the book, about bagel history, and about NYC History.
This light hearted look at the state of modern bagel making and the relationship between this iconic, cultural food and its people is not to be missed. The History of Bagels in America can be found everywhere books are sold.
Bagel Talk is a monthly talk show produced by Davidovich Bakery, the makers of the world most famous bagels.
UPPER WEST SIDE, MANHATTAN — Columbus Circle’s Turnstyle Underground Market is getting four new stores, the West Side Rag reports.
The Eighth Avenue underground market that sits next to Columbus Circle is adding two new kiosks and two new shops to its line-up of businesses this month, all opening in the first two weeks of February……
(To Read The Reminder of the article visit: https://patch.com/new-york/upper-west-side-nyc/columbus-circles-underground-market-gets-4-new-stores-reporthttps://patch.com/new-york/upper-west-side-nyc/columbus-circles-underground-market-gets-4-new-stores-report )
January 22, 2020 NYC-Matt Zaller and Allison Chase of Madame Morbid’s Trolley Tours are the guests on Episode 7 of Davidovich’s Bagel Talk. In their talk with host and comedian, Joseph Pontillo, they discuss the founding of this unique, Eerie tour of Brooklyn and NYC. They provide insight into the highlights of the tour and the types of groups or individuals that might find this historic and haunted trolley ride of interest.
In its 3rd Anniversary, Madame Morbid’s, with its refurbished Trolley with the FORD Chasis, is helping New Yorkers and tourists connect with some of NYC’s spookiest attractions.
To find out More about Madame Morbid: https://www.madamemorbid.com/home
To check our host and comedian Joseph Pontillo: https://www.joepontillo.com/bio
December 21, 2019 NYC- From the preview of the new book by Davidovich Bakery’s renowned Jewish Food Historian, Marc Fintz, :”The Artisan Bagel is the most iconic food ever made in the City of New York. It has become identified and synonomous with NYC itself. While people love them, most know little about their origins, the features that make them distinct from other bread, and their ties to the history of the Jewish people. Marc Fintz sheds a light on those issues and on the movement to make the Bagel a distinctly American food, rather than a Jewish, or NYC Food. This work is transcribed from a lecture series on the history of Jewish Foods, hosted by the Davidovich Bakery, on the Lower East Side of New York City in the Summer of 2019. The work is a transcription of the July 2019 lecture on the “The History of Bagels in America” by Marc Fintz, which took place at the historic Blue Moon Hotel before a sold out crowd.”
Available at Amazon.com and everywhere books are sold:
The lecture guided listeners in a discussion on the religious and culture roots of this iconic product, as well a look at the place of the Bagel in America today.
Escaping the summer heat, the eager attendees enjoyed their choice of a Davidovich Bagel and beverage while, hopefully, learning some new facts about America’s favorite food.
This lecture was a part of a special episode of the Davidovich Bagel Talk Series and the first of a series of food lectures.
Here is a look at the talk:
Visit the historic Lower East Side of Manhattan for a talk on the making of bagels from the most famous Bagel Maker in the wholesale market, Davidovich Bakery.
Participants will receive bagel tasting with cream cheeses and learn the history of bagels. This will be a fun and informative event.
Cost: Payment required – 7.50
July 8, 2019Monday 2:00 PM – 2:30 PM
Everyone knows Davidovich makes bagels the old fashioned way. We still hand make, kettle boil, and plank bake our bagels from the best ingredients in the world.
We always say our process is authentic and Artisan but here is some archived footage from 1979, courtesy of the Brooklyn Public Library, to show how real bagels are made.
We still make them this way today.
June 10, 2019 (NYC)– All bagels are not created equal. Just because a famous bagel store calls that seeded circle with the hole an “Everything Bagel”, doesn’t mean it isn’t an imposter. In fact, I would argue there are more imposters on the market today than ever. So how can you, the discerning consumer, be sure to get an authentic Everything Bagel?
The Problem Defined
You get a craving for an Everything Bagel and you walk into your local bagel store. How can you be certain the bagel you are purchasing is the very best? At Davidovich Bakery we understand that buying an Everything bagel, without a source of comparison, can make the answer to this question very difficult. So we decided to provide a short guide to determining whether your store’s Everything Bagel passes muster. We decided the surest way to illustrate the differences between an authentic, Davidovich, Everything Bagel and others was to do a side-by-side comparison.
The Bagels Were Chosen at Random
To set up this test we selected a Davidovich Everything bagel at random. This bagel was not hand selected for this purpose of showcasing our great bagels. It, simply, was chosen from an ordinary bin of Davidovich Everything Bagels at our Blue Moon Hotel location on the Lower East Side of NYC.
This Davidovich Everything Bagel was placed side-by-side with two bagels purchased at some reputable NYC Bagel Stores. These bagels, also, were not hand selected by us, but chosen, blindly, by the clerk in “arms length” transactions. Both stores were established NYC bagel stores with solid reputations. The stores had no idea we were conducting this test.
When we compared the seeding of these three bagel selections, the results were not even close. Davidovich’s double seeded, Everything bagel was generously covered with Poppy seeds, Sesame seeds, Onions, Salt, Garlic, and Oats. Bagel #1 had only a few seeds, that appeared accidental by contact. Bagel #2 was covered more generously on one side, only, with Sesame and Poppy Seeds.
How can these other Bagel Stores even dare to call their products “Everything Bagels”?
While we understand the cost of ingredients has gone up, we believe discerning customers expect more value from their bagel seller, not less, in these times. We also know that, historically, bagel stores always reduce the quality and quantity of seeds when they are looking to save a few pennies on their product. The hope is, that without a source of comparison, the average customer will not even notice.
Well, but-for our little experiment, these bagel store owners may have been correct. However, once these bagels are lined up side-by-side, the results are undeniable. Davidovich is the winner by unanimous decision.
In addition to seeding the test we went on to compare other salient factors that constitute bagel quality. The test went on to discuss such factors as texture, flour, density, and more.
Once again, the hands down favorite was the Davidovich Everything Bagel.
To Find out More
The side-by-side comparison conducted by Davidovich was quite extensive, and the subject of a video posted on Davidovich’s YouTube Account. Please be sure to check it out here for a more detailed look at this shocking look at the state of bagel business in NYC.
Look for more side by side comparisons in future video installments to insure you are getting the best value for your money and the best bagels NYC has to offer.