It should be no surprise that one of my favorite foods is a NY Style Bagel. Of course, the reason we started Bakettes was because there are no real good bagels in our area and there are a lot of NY’ers who know a good bagel when you see one. Sure, some folks claim to make bagels but a lot of them are more like rolls with holes—there’s no chewy outside and soft crumb inside. Our bagels are as close as you can get to a real New York style bagel. They take work, a lot of work, but they are socontinue reading
Crazy for Bagels
When the crumb is right
It’s been quite a few years since I’ve sat down on a Sunday morning with Newsday (or The Daily News, NY Times), a cup of coffee and a soft fresh piece of crumb cake from the local bakery.
The kind of crumb cake that should really just be called Crumbs with a little Cake.
The kind that you find in real bakeries across Long Island and NYC. It’s important that traditional approaches to recipes are kept going throughout the years. Crumb cake’s such a classic that whether you’re serving it upcontinue reading
Where the bagels are made
My husband Sean and I are from NY. We moved here about 2 1/2 years ago. There were a few food items that I knew I wouldn’t be able to get in North Carolina—at least not made the way I’ve had them all my life. Pizza and Bagels. Since moving, we’ve actually found an aswsome pizza place in our neighborhood and we wouldn’t get our “pies” anywhere else.
But bagels have been another story. You can get a bagel at Wal-Mart or Food Lion, even Harris Teeter, but we’re from NY and we have prettycontinue reading