Davidovich Bagels

Davidovich Bagels is a popular bagel brand produced by Davidovich Bakery, a wholesale company in New York City. It is widely regarded as the only genuinely "hand rolled" bagel on the wholesale market. While the 20th century saw a universal move by bagel companies towards the machine automated forming of bagels, Davidovich continued to employ artisans to hand craft and kettle boil bagels in the Viennese tradition.^[1] This practice was popularized in New York bakeries as New York City emerged as bagel making capital of the world.^[2]

This adherence to the labor intensive craft of making bagels, while even the most popularly identified brands of bagels have automated the process, has become their mark of distinction in the industry. Additionally they continue to use the kettle boiling process as well as turning the bagels by hand on wooden planks in an old fashioned stoves designed in the 1950s, another traditional practice which has been widely eliminated due to cost of labor.^[3]

The business was started in 1998 when the founders where trying to locate a genuinely hand rolled bagel and discovered that one did not exist in New York wholesale market. They outlined and executed a business plan founded on the concept that the most discriminating bagel consumer would understand and would be able to identify the distinction between a traditional bagel and the automated variety. In 2011 Davidovich Bakery joined the All Natural Products Inc family which includes such Artisan Bakers as The Bakery of New York and NY Artisan Bakers.

Davidovich Bagels are certified Kosher and Pareve by OK, one of the nation's largest certifying organizations.^[4] The company's main bakery is currently in Woodside,NY. The company's yellow box trucks bearing their corporate slogan "All other bagels wish they were a Davidovich Bagel too!" can often be seen in the early morning hours making deliveries throughout New York City.

References

1. ^ Balinska, Marilyn (2008). The Bagel: The Surprising History of a Modest Bread. Yale University Press. pp. 4–5. ISBN 978-0-300-11229-0. 
2. ^ O'Neill, Molly (April 25, 1993). "Bagels Are Now Fast Food, And Purists Do a Slow Boil". The New York Times. http://www.nytimes.com/1993/04/25/us/bagels-are-now-fast-food-and-purists-do-a-slow-boil.html?pagewanted=print&src=pm. Retrieved 9 September 2011. 
3. ^ Iwona Hoffman; Rachele Kanigel. "The History of the Bagel: The Hole Story". Making It. NYC24 a Production of New Media Workshop. http://www.nyc24.org/2002/issue01/story02/page03.asp. Retrieved 9 September 2011. 
4. ^ "Kosher Certification". OK Kosher Certification. Committee For The Advancement of the Torah. http://www.okkosher.com/kfgProducts.asp?ir=R&V=All+Natural+Products+LLC%2C+DBA+Davidovich+Bakery. Retrieved 9 September 2011.