5 Myths About NYC Bagels

Davidovich Bakery Petitions Obama Administration To Protect Artisan Bakers

Davidovich Bakery Petitions Obama Administration To Protect Artisan Bakers

January 24, 2014- It has now been almost two years since Davidovich Bakery took on commercial giant Dunkin Donuts by filing state and Federal complaints to halt the deceptive use of the word "Artisan" to describe their bagels. At that time Davidovich Bakery vowed to spearhead the the fight to protect Artisan Bakers across the country. Now as part of that effort Davidovich has filed a Petition with the Obama Administration to protect the use of the word "Artisan" and limit it to its true meaning. This will stop large, commercial bakers from attempting to steal the value inherent in the word without using Artisan techniques and processes.

In order to win this fight we need 100,000 signatures in the next thirty (30) days. Please visit the below link and electronically sign the Petition and Please circulate it to as many people as you can. This fight is impossible without your support. Together we can win this battle.

Dear friends,

I wanted to let you know about a new petition I created on We the People, a new feature on WhiteHouse.gov, and ask for your support. Will you add your name to mine? If this petition gets 100,000 signatures by February 23, 2014, the White House will review it and respond!

We the People allows anyone to create and sign petitions asking the Obama Administration to take action on a range of issues. If a petition gets enough support, the Obama Administration will issue an official response.

You can view and sign the petition here:

http://wh.gov/l56ai

Here's some more information about this petition:

Support the Codification of an Artisan Certification for Bakers and Craftspeople that employ Artisan techniques.

There is currently no uniform, Governmentally approved certification for Artisan Craftspeople in the United States. Many large companies have begun campaigns designed to deceive the public about their processes and procedures by labeling their products as "Artisan" when they are not. Artisan implies a small batch, traditional process, where products and food are made using the assistance of real human beings, not complete automation. The FDA has recently refused to take a strong position in the case of "Davidovich Bakery v. Dunkin Donuts" in the matter of Dunkin Donuts erroneous claims that their automated, commercially manufactured products were Artisan because there was no codified legal standard. This continued dilution will bankrupt true Artisans all across the United States.

The Modern History of The NYC Bagel-Davidovich at Essex

The Modern History of the NYC Bagel-Davidovich at Essex

October 11, 2013-

1908-The Lower East Side, NYC (near Essex Street).  The Polish Immigrants popularize the bagel, earning NYC the reputation as the bagel capital of the modern world.

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1940 NYC-Fresh, Hot Bagels become popular in NYC Coffee Shops.  (Notice-A Bagel & Coffee 10 cents)

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1960 UWS NYC-The Upper West Side of Manhattan becomes identified with the world's most popular, authentic bagels.

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2010 NYC - The end of an era in the bagel world as H&H Bagels, after years of  adversity, ceases to exist, leaving a potential void in the retail bagel capital of the world.

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2013-Essex Street, NYC- Davidovich Bakery emerges as the quintessential, Artisan Bagel baker in NYC and the world.  After years of supplying the wholesale community around the world, the company opens a Landmark retail store at 120 Essex Street, NYC (lower East Side) in the place where NYC's bagel forefathers perfected the art of bagel making.
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STAY TUNED FOR MORE......

The Davidovich Bakery Incubator Training Program Gets Underway!

The Davidovich Bakery Incubator Training Program Gets Underway!

September 12, 2013- Monday marked the "kick off" classroom session of the pilot phase of the  Davidovich Bakery Incubator Training program.   This exciting program offers the opportunity for inexperienced bakery candidates to get a survey overview of Artisan Baking and the bakery world in a time when funding around the country has decimated similar programs for excited students.

It is with the support of NYCEDC and Next Street that Davidovich Bakery has the opportunity to offer this program which will offer a blend of classroom lecture and practical baking experience.   Students will be able to express the areas of baking interest, from Retail to Artisan, and sample some techniques in all areas.   While students elsewhere are paying, literally, 1000's of dollars for this experience the Davidovich Candidates actually get a monetary stipend and certificate upon their completion of the program as well as the best "on the job training" in the business.

The program's pilot phase ends in December, however the Davidovich Bakery is hoping to make this a permanent addition to their operation.

The Link Between Breakfast, Davidovich Bagels & Good Health?

The Link Between Breakfast, Davidovich Bagels & Good Health?

August 1, 2013-While Davidovich Bakery isn't planning a major marketing campaign around the slogan that eating their bagels will save lives, a new research study does suggests that regularly skipping breakfast can have severe health consequences in adults.

The results of a 16 year study conducted by Harvard University on the impact of skipping breakfast on 27,000 test subjects concluded that those who skipped breakfast regularly had a 27% higher risk of coronary disease or heart attack than those who consumed a regular breakfast.  

According to Leah E. Cahill, Ph.d, of the Department of Nutrition at Harvard University, who worked on the study, 

"skipping breakfast keeps your body in the stressful state of fasting for longer, which can disrupt your metabolism in considerable and, apparently, life-threatening, ways."  

Cahill goes on to note that many people incorporate skipping breakfast as part of a weight loss regimen. The Harvard study confirms that this prescription is not only ineffective, but dangerous to the dieter's health.

So while Davidovich Bakery may not be willing to make bold claims about how their delicious bagels are a medical necessity, it is comfortable making the assertion that if the Harvard Study has any merit, whatsoever, that eating a Davidovich Bagel is a great way to start the day.  Aside from the great taste of the products, and the fact that Davidovich Bagels are made with all natural ingredients, including unbleached, non-bromated flour, the Davidovich Bagel is among the world's most portable foods. How is this relevant? Well, according to the Harvard study, in addition to dieting, the single largest reason to skip breakfast for people was that they "were on the go and had no time to sit down for breakfast".

So, as you head in to work to start your busy day, keep in mind that you can enjoy the delicious flavor or a traditional, hand made, kettle boiled, plank baked Davidovich Bagel and feel like you are doing your heart, as well as your taste buds, some good.

The People's Blogpost-Your Opinion Matters To The Davidovich Team

The People's Blogpost-Your Opinion Matters To The Davidovich Team

July 24, 2013-    Week after week the Davidovich Bakery team tries to post informative, entertaining and relevant information in this forum.   Now it is time to hear from our readers.  Below are three simple but important questions that we would love to know your opinion on.   We will be announcing the results on on August 12, 2013.   Thanks for your feedback.

WHAT IS YOUR FAVORITE BAGEL FLAVOR?

What Is Your Favorite Bagel Flavor
	Blueberry
	Cinnamon Raisin
	Egg
	Everything
	Garlic
	Onion
	Plain
	Poppy
	Pumpernickel
	Salt
	Sesame
	Seven Grain
	Whole Wheat
	Vegetable
	Other
pollcode.com free polls

WHICH BAGEL TRAIT IS MOST IMPORTANT TO YOU?

Which Bagel Trait Is Most Important To You?
	All Natural Ingredients
	Artisan
	Kettle Boiled
	Kosher
	Made In NYC
	Tastes Great
	Other
pollcode.com free polls

I LIKE MY DAVIDOVICH BAGEL WITH...

I Like My Davidovich Bagel With...
	Butter
	Cream Cheese
	Cream Cheese & Lox
	Jam or Jelly
	Plain
	Other
pollcode.com free polls

Reminder: The 2013 Summer Fancy Food Show Opens This Sunday!

Reminder: The 2013 Summer Fancy Food Show Opens This Sunday!

When is the 2013 Summer Fancy Food Show?

The 2013 Summer Fancy Food Show dates and hours are:

Sunday, June 30, 2013               10:00AM- 5:00PM

Monday, July 1, 2013                 10:00AM-5:00PM

Tuesday, July 2, 2013                 10:00AM-4:00PM

Where is the 2013 Summer Fancy Food Show Being Held?

The 2013 Summer Fancy Food Show will be held at the Jacob K. Javits Convention Center located at 655 West 34th Street, NY, NY 10001.

Is this an important event to attend?

This is the largest Summer Fancy Food Show in history.  There are 2,400 exhibitors from over 80 countries exhibiting 150,000 specialty foods in over 350,000 square feet of exhibit hall.   This is one of the most important food events of the year.

Will Davidovich Bakery be attending at the 2013 Summer Fancy Food Show?

Yes, the All Natural Products Davidovich Bakery will be exhibiting their world famous, Davidovich Bagels, and other Gourmet baked goods at the show.  Please check out Booth #171 to meet some of the staff and sample the only bagels featured in Forbes, Time, The Wall Street Journal, The NY Daily News, The History Channel, The Jon Stewart Show, 30 Rock, The Village Voice, The Forward and so many more.

Davidovich Bakery to Sponsor NY Fencing Academy Senior Mixed Epee Cup

Davidovich Bakery to Sponsor NY Fencing Academy Senior Mixed Epee Cup

The world famous Davidovich Bakery will be proudly sponsoring the NY Fencing Academy's Senior Mixed Epee Cup competition to be held on Sunday June 9, 2013 at the NY Fencing Academy headquarters located at 2896 W. 12th Street, Brooklyn, NY 11224.  This exciting USA Fencing (USFA) sanctioned event will take place at noon in the NY Fencing Academy's, newly renovated, state of the art facilities located in the historic Coney Island section of Brooklyn.   

For those unfamiliar with the art of fencing, Epee is one of three modern sport fencing weapons utilized by fencing competitors around the world.  Epee matches are noted for their intense drama as competitors employ speed, concentration, and accuracy as they duel for points where their opponent's entire body is a viable target for scoring.  Even those unfamiliar with the technical rules of the sport will appreciate the intensity, excitement, and sportsmanship of this event.

Davidovich Bakery has a long history of supporting exciting New York City sports events, including the NYC 5 Boro Bike Tour and the NYS Taekwondo Championships.  The addition of sponsoring a fencing event is of particular excitement, as the company's owners have a long history of involvement with this international sport.

In addition to being treated to an exciting day of competition, spectators will have the opportunity to win beautiful, artisan, all natural gift baskets from the Davidovich Bakery, containing the world famous, Davidovich Bagels.

For more information about the event visit the NYFA website at http://www.fencenyfa.com or Davidovich Bakery at http://www.davidovichbakery.com   

Davidovich vs. Dunkin Donuts Update-One Year Later

Davidovich vs. Dunkin Donuts Update-One Year Later

As many readers may recall, it was a little over a year ago when Dunkin Donuts rolled out it's National Ad campaign introducing it's "Artisan Bagels".  Although it quickly became evident that most viewers recognized that the products produced by Dunkin Donuts may be a lot of things, but they are not Artisan, we refused to allow this deceptive campaign to go unanswered.

Our first step was to reach out to Dunkin Donuts Corporate Headquarters and address our grievances.  We pointed out that we are aware that their fully automated production process can hardly be called Artisan.  Artisan, by its definition means, among other things "...high quality, distinctive product(s) made in small quantities...by hand and using traditional methods" (Dictionary.com).  Bakers like Davidovich Bakery, Bread Alone, and the Peter Pan Donut Shop are, by their very definition and practice, Artisan Bakers.  We also explained to them that by misleading, or confusing the public by claiming they were Artisan when they are not, they were devaluing  the most sacred assets Artisan Bakeries around the world cling to; their mark of distinction.  This is why, we argued, they must cease using this term improperly.  Dunkin Donuts did not even bother to reply to us.

We could have simply let it go; done nothing.  We could have hoped the campaign would fade away, or no one would take it seriously, but the stakes were too high.   As Artisan Bakeries we have made the choice to adhere to traditional methods and use manual labor in the production of our products at a great cost because we believe our methods produce a more genuine and better product.   For that sacrifice we get the privilege of calling ourselves Artisan.  Dunkin Donuts, obviously, understands the value of this moniker or they wouldn't have spent millions of dollars trying to convince the public that their bagel products were Artisan.  So we had no choice but to proceed to address our grievances.  

In April, 2012 we filed Complaints with the following agencies:

• The Federal Trade Commission
• The Massachussets Attorney General
• The NYS Attorney General
• The Deceptive Advertising Division of the Better Business Bureau

The Massachusetts Attorney General immediately passed on this case, indicating that they would "watch for a pattern of complaints..".   Being that Dunkin Donuts is a large taxpayer and employer in Massachusetts, I was not surprised. 

The Deceptive Advertising Division of The Better Business Bureau reached out to Dunkin Donuts and illicited the following response from Dunkin Donuts:

  "The word artisan, which has been used by other retailers ...is a common term used to describe quality food...We therefore believe it is a fair and appropriate word to describe the line of bagels featuring our new recipe.  As the number one retailer of bagels in America, we believe the word "artisan" underscores our long heritage of bagel innovation and leadership(4/24/2012)".

So, in plain English, they are suggesting that the fact that other retailers improperly use the term gives them blanket permission to do the same.  Furthermore, as the purported number one seller of bagels they, somehow, have the right to ascribe new meanings to English language words to meet their advertising considerations.   What was striking in their response, besides the sense of entitlement, was the fact that they never once suggested that they were, in fact, Artisans in their own defense.  This is because they clearly recognize that position is indefensible.

Unfortunately, the Better Business Bureau has no authority to enforce any administrative actions.  They simply try to mediate a voluntary resolutions between parties.  In this case Dunkin Donuts had invested millions of dollars on an advertising campaign and were not prepared to voluntarily back down and neither were we.

The NYS Attorney General's Office referred our complaint to The Department of Agriculture and Markets.   While they agreed with our definition of the term Artisan, they issued this finding on April 2, 2013 "...until such time that the definition is incorporated into regulation, we are unable to take any action for what be perceived as an improper use of the term."  They, additionally, found that any action might be more properly within the purview of the Federal Trade Commission.

The Federal Trade Commission is still "investigating" our complaint for deceptive advertising practices and, after one year, has not issued any formal ruling.  It would not shock me if they ruled similarly to New York State or to Massachussetts.  This inaction by governmental agencies has emboldened our cause and has lead to our next course of action.  

At every step along the way, we have chosen to forge ahead in this fight because we are passionate about what we do and we will not allow our hard work to be redefined by parties who chose to alter the language through deceptive practices designed to confuse the public about the true nature of our products an our processes.  We have been affirmed and re-affirmed by Artisan Bakers all around the world who have written to us to thank us for standing up for them and having their voice be heard in this cause.    (http://www.thedailyshow.com/watch/tue-may-1-2012/back-in-black---artisanal-foods?xrs=share_copy )  We have formed the Artisan Preservation Society and we have reached out to U.S. Senator Charles Schumer (D-NY) to ask him to spearhead the movement towards a Federal Artisan Certification program.  We envision this program to be modeled after the Organic Certification program, providing Federal standards to manufacturers and giving assurance to the consumer public that when they see the word Artisan associated with a product that it truly is an Artisan product. We await a response from Sen. Schumer.  Regardless of his response, we will proceed with this cause.  We will not grow weary.  We will not falter.  We intend to stand up for Artisans everywhere and let the world know our work has meaning and purpose.

Stay Tuned...

WHAT IS MEANS TO BE PAS YISROEL

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

The History of The Bagel

The History of The Bagel

A bagel is a round bread, with a hole in the middle made of simple ingredients:  high-gluten flour, yeast, salt, water, and malt.  Its dough is boiled, then baked, and the result should be a rich caramel color.  It should not be pale and blond.  A bagel should weigh five ounces or less and should make a slight crackling sound when you bite into it.  A bagel should be eaten warm and, ideally, should be no more than four to five hours old when consumed.  All else is not a bagel.

The bagel’s birthplace is considered to be Poland.  A story popular in the United States is that the first bagel was produced as a tribute to Jan Sobieski, 17^th Century King of Poland, after he saved Austria from Turkish invaders at the battle of Vienna in 1683.  According to Maria Balinska, the author of “The Bagel: The Surprising History of a Modest Bread” (Yale University Press) it is just that-a story.

The first known reference to the bagel among Jews in Poland, according to Balinska, precedes the Battle of Vienna by seven decades.  It is found, she says, in regulations issued in Yiddish in 1610 by the Jewish Council of Krakow outlining how much Jewish households were permitted to spend in celebrating the circumcision of a baby boy- “to avoid making Gentile neighbors envious, and also to make sure poorer Jews weren’t living above their means.” 

Eastern European immigrants arriving in the United States at the turn of the 20^th century brought the bagel with them to the streets of the Lower East Side.  The rise of the bagel in New York in inextricably tied to that of the trade unions, specifically Bagel Bakers Local 338, a federation of nearly 300 bagel craftsmen formed in NYC in the early 1900s.

Local 338 was, by all accounts, a tough and unswerving union.  It was set up according to strict rules that limited new membership to the sons of current members.  By 1915, it controlled 36 bagel bakeries in New York and New Jersey.  These bakeries produced the original New York Bagels, the standard against which all others are still, in some manner judged.

What did they look like?  They were a mere three ounces.  They were smaller and denser than their modern descendants with a crustier exterior and chewier interior.   They were made entirely by hand.

Local 338 held its ironclad grip on the bagel market for nearly half a century, until industrial bagel-making machines were introduced into the market in the early 1960s.  The introduction of the bagel machines meant any retailer or bakery owner could make their own bagels with non-union help.

Avoid Bakery Goods That Use Bromated Flour!

Avoid Bakery Goods That Use Bromated Flour!

Davidovich Bakery prides itself on the fact that it uses flour in the baking process for its world famous Davidovich Bagels that is designated as "unbromated".  This isn't simply a matter of using ingredients that the company deems conducive to the formulation of the best tasting, Artisan products on the market.   It is also a reflection of All Natural Products' commitment to never using products that the company believes poses any type of health risk to the public whatsoever.  Using this criteria, bromated flour is among the top ingredients the company has chosen to voluntarily ban.

Most consumers don't have a good understanding of what bromated flour is, why bakeries use it, and whether or not their baked good contain it.   Here is a simple summary:

Bromated Flour is flour that contains the chemical agent, potassium bromate.  This chemical is widely used in commercial baking to strengthen dough and promote rising.  Most brands of flour sold in supermarkets for home use also still contain potassium bromate despite the fact that studies dating back to the 1980's found that the chemical causes several types of cancer in laboratory rats.  The International Agency for Research on Cancer considers potassium bromate to be "possibly carcinogenic to humans".  The Center for Science in The Public Interest conducted tests going back to 1992 and 1998 which found levels of potassium bromate in numbers of baked goods which would be considered unsafe by the FDA.  

Bromated Flour is banned by a number of governments including The European Union, Canada, Brazil, Peru, and China.  In the U.S., the   has only recommended that bakers voluntarily cease using the carcinogen but many have not.  Aside from some initiatives in California there is no requirement commercial bakeries bring attention to the use of flour containing potassium bromate.  Only forward thinking bakeries have voluntarily ceased using flour containing this agent.  Davidovich Bakery is an example of a company which has never used flour containing potassium bromate for its world famous Davidovich Bagels despite the fact that the cost of such flour exceeds that of its chemically treated alternatives.  So this leaves the health conscious consumer with the burden to specifically identify companies like Davidovich Bakery that advertise their products as using unbromated flour.  It should never be presumed that simply because a companies baked good are advertised as "healthful" that their staple ingredient doesn't contain potassium bromate-"Let the Buyer Beware".

For more information on potassium bromate see: http://foodidentitytheft.com/the-brominated-brothers-still-at-large-despite-a-bad-rap-sheet/

Davidovich Bakery Launches It's Gluten Free Line

ALL NATURAL PRODUCTS DAVIDOVICH BAKERY PRESENTS

It’s Gluten Free Product Line

Davidovich Bakery is proud to introduce its extensive line of gluten-free bread products, to be showcased for the first time at the 2013 International Restaurant Food Service Show on March 3, 2013 including: 

▪    Artisan Breads

▪    Sandwich Breads

▪    Raisin Breads

▪    Dinner Rolls

▪    Hamburger

▪    Hot Dog Buns

▪    Baguettes

▪    Special Order Products

The product line is ever growing to fit clients’ special needs.  Our Gluten free breads use the finest ingredients and are the best tasting Gluten Free Products in the marketplace.

Why Has Gluten-Free Suddenly Become So Popular?

 With recent increases in people being diagnosed with celiac disease and gluten sensitivity, the idea of a gluten-free diet has been recently researched by physicians from all sides of the nutritional spectrum, including weight loss specialists, bariatric physicians, and dietitians.

 A gluten-free diet can have a variety of health benefits, such as improving cholesterol levels, promoting digestive health, and increasing energy levels, if you have a Gluten intolerance.

If you would like more information about our Gluten Free products, or any of our gourmet, Artisan products, including the world famous Davidovich Bagels, featured in The Wall Street Journal, Time, Forbes, The NY Daily News, The Village Voice, and on The History Channel, ABC News, 30 Rock, The Jon Stewart Show and more, please contact Marc Fintz at (212)391-2870 Ext 113 or marc@allnp.com