Bakettes -- Yummy Baked Goods to order -- located in Salisbury, NC

Crazy for Bagels

2011-02-19T18:27:31Z

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 so worth it.

I used to be a Egg Onion kinda girl but since branching out to whole wheat bagels, I’ve developed a huge crush on Whole Wheat Onion Bagels. We can top them with whatever you want, but I gotta tell you, go with the onion!

When the crumb is right

2010-04-28T14:05:14Z

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 up to the family or you’re munching on some from a local bakery while playing a bit of bingo on TV, you’re sure to know the difference between “crumb cake” and crumb cake. We’ve got you covered in the crumb cake department.

The imitation crumb cakes found in your local super market doesn’t quite compare…at all. And the 100’s of recipes online are just like them—large pieces of cake with a bit of crumb topping. That’s not how I remember them. That’s not the crumb cake that reminds me of home.

Thankfully for us (and maybe you), we found a recipe that delivers. Of course our hips won’t be thanking us!

This cake is soft and light and the crumbs are sweet, delicious and plentiful. There are definitely more crumbs than cake and if you ask any New Yorker, they’ll tell you that’s how it should be.

We had no problems polishing off the whole tray. (sorry hips!)

We’ll be baking up a fresh batch for the Salisbury Farmer’s Market on Saturday May 1, 2010. Find us outside the big green canopies toward the parking lot and grab a slice!

Where the bagels are made

2010-04-03T13:40:07Z

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 pretty high bagel standards. So about a year ago I just had to have a good bagel and I was determined to make a fine NY style bagel, but without the NY water and without actually living in NY. No one thought it was possible. Well I’m happy to say, they were all wrong.

In the past year we’ve mastered the perfect recipe of chewy softness. We’ve labored away at creating the most delicious bagel around. It’s hard work, I must tell you. But in the end, it’s so worth it.