What Does it Mean to be a Davidovich Bagel?

Bagel Talk Epsiode 8- The History of Bagels in America

Bagel Talk Episode 7 -Madame Morbid's Trolly Tours

Bagel Talk Episode 4 with Ahron Matalon NYC Food Entreprenuer

January 16, 2019- Have you heard of Corrado Cafe and Bakery?  Balabusta?  Well, Comedian Joe Pontillo sits down with the founder of these and others, Ahron Matalon at the Davidovich Bagel Bakery on the Lower East Side.

"You Don't Have To Be A Celebrity.."-Nina Park

"You Don't Have to Be A Celebrity to Enjoy A Davidovich Bagel but it Doesn't Hurt"

You Don't Have To Be A Celebrity To Enjoy A Davidovich Bagel- Nadia Arumugam

"The overall winner here is Davidovich Bakery. Whether their superior bagels are a product of their truly artisan process is hard to say. However, one can’t help but to suspect that their use of all natural ingredients: real sugar, unbromated, unbleached flour, and their lack of use of preservatives and artificial flavorings, might have a little something to do with it. Also, it’s well known, that when baking, allowing your dough to have a long, slow rise develops flavor, taste and complexity: Davidovich leaves their shaped, raw bagels to rise overnight. ..........Davidovich’s bagels were, in comparison, really,
really, really good bagels." - Nadia Arumugam, FORBES MAGAZINE, May 30, 2012

You Don't Have To be A Celebrity To Enjoy A Davidovich-Andrew Zimmern

"You Don't Have To be A Celebrity To Enjoy A Davidovich Bagel But It Doesn't Hurt"

"You Don't Have To Be a Celebrity to Enjoy Davidovich Bagels But It Doesn't Hurt"

Celebrate the 4th of July with Davidovich

5 Myths About NYC Bagels

The Real History of the Bagel In NYC

The Real History of the Bagel In NYC

May 12, 2016-   Recently there are a lot of companies making false claims about their origins and their place in modern bagel history.    To dispel the myths and set the record straight we have created this video summary of the REAL History of the Bagel in NYC.  Enjoy!!

Davidovich Bakery's VIP Chef's Club

Davidovich Bakery's VIP Chef's Club

YOU ARE INVITED TO JOIN THE DAVIDOVICH BAKERY VIP CHEF'S CLUB

Davidovich Bakery is proud to announce this invitation to join our Exclusive Chef's Club

• Exclusive Offers
• Gifts and Prizes
• DISCOUNTS
• Exclusive Product Previews 
• 24/7 access to a dedicated staff member
• Networking opportunities with other Food Professionals
• Your Biography listed in our Directory of VIP Chefs

THIS OPPORTUNITY IS FREE.  TO JOIN SIMPLY EMAIL MARC@ALLNP.COM

Davidovich Bakery/212-391-2870/www.allnp.com

Davidovich Bakery Petitions to Require Certification to Use the Term Artisan

Press Release-Davidovich Bagels Are Headed to Egypt

Who is Davidovich Bakery?

The Royal From Davidovich Bagels

Davidovich Artisan Muffin Program

Davidovich Bakery's Hotel Artisan Food Program

Everything You Ever Wanted to Know About Bodega Bagels (But Were Afraid to Ask)

February 17, 2016- Ask a New Yorker what they think of bagels sold in bodegas, and the response is pretty uniform. Stale, flavorless, pale, soft, mediocre. The nameless and brand-less bagels, often stacked on top of each other in clear bread cases above deli counters, somehow all seem the same. Of course, they're not.

To read the entire EATER NY Article by Serena Dai:

http://ny.eater.com/2016/2/15/10981696/bodega-bagel-good

Davidovich Bakery Cream Cheese Expert Lends His Advice To Slate.Com

Salmon Bagel Sandwich Stock Photo

Photo by Serge Bertasius Photography

"Or as Marc Fintz, business development director of Davidovich Bakery in Queens and a fellow cream cheese curmudgeon, put it in an email: “A cream cheese portion should be a shmear. It should be enough to bring out the delicious taste of a traditionally cured bagel. It is a complement to the taste—NOT THE TASTE!”.....

To read Gilad Edelman's entire story please visit:
http://www.slate.com/articles/life/food/2015/08/why_do_bagel_places_serve_too_much_cream_cheese_the_economy_and_philosophy.html