April 10, 2020 (NYC)– Comedian Joe Pontillo interviewed Davidovich’s Marc Fintz, remotely, about Davidovich’s response to the pandemic and food scarcity in New York City for the Bagel Talk Interview series:
March 19, 2020 (NYC)-We understand that COVID-19 is on everyone’s mind. We are no different. In response to the dramatic conditions facing the world and the challenges of going to the Supermarkets to do food shopping Davidovich Bakery is offering some additional promotions for our customers:
For Senior Citizen Discount– We know that seniors are having difficulty in the crowded stores right now and they are particularly vulnerable to the COVID-19 virus. Therefore, order your bread, bagels, muffins and more online and have them shipped to your door with FREE SHIPPING. Just enter code: SENIOR2020
For HealthCare Workers– We appreciate all you are doing and the amount of stress on healthcare workers at this time. Therefore, we are offering a 50% discount off all items from our online store for home delivery. This includes Davidovich Bagels, Breads, Muffins, Cookies and more. Just Enter Code: HW2020 and submit your Healthcare ID
Local Residents– To ease congestion at the supermarkets order breads, bagels and baked goods from our online store and have them delivered in NY, NJ, & CT with no shipping or delivery charges. Just enter code: NYNJ2020
You may place these orders at http://www.thebagel.info
We will all get through this crisis together.
March 10, 2020 (NYC) -TheHistory of Bagels In America author and lecturer, Marc Fintz, joined host and comedian, Joe Pontillo, for a talk about the book, about bagel history, and about NYC History. This 2019 publication is based on a series of lectures hosted by Davidovich Bakery about the history of Artisan baked goods, like Davidovich Bagels. The original lecture was given before a “sold-out” crowd in New York City.
Pontillo’s interview of author and Bagel Historian, Marc Fintz, was filmed last month at the Blue Moon Hotel, on the Lower East Side of NYC as part of Davidovich’s monthly talk show, Bagel Talk. This highly successful show features artisan food makers, historians, and NYC artisans in a format that allows viewers to get more familiar with the rich and wonderful history of NYC, its food, and culture.
This light hearted look at the state of modern bagel making and the relationship between this iconic, cultural food and its people is not to be missed. The History of Bagels in America can be found everywhere books are sold, including Davidovich’s online store.
Bagel Talk is a monthly talk show produced by Davidovich Bakery, the makers of the world most famous bagels.
September 10, 2018 NYC-On the 2nd Episode of Bagel Talk Lauren Margolis, Community Programs Manager at Essex Market, joins our host and comedian, Joe Pontillo for a brief overview of the Historic Essex Street Market and a sneak peak at the New Essex Street Market to open in the Winter of 2018.
Lauren talked briefly about the history of public markets in NYC and how the Essex Street Market plays into that history, about the current market with its 26 vendors, and the near future of the construction project to open later this year offering a relocation of the current vendors plus much more.
Look out for future Installments in the BAGEL TALK series.
To Find Out More about Joe Pontillo Comedy:
To Find out The Essex Street Market:
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, 17th 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 20thcentury 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.
Today Davidovich Bagels are the links to the Old World bagels brought to the Lower East Side of New York. They are:
- Kosher-Pas Yisroel
- Retarded for 18-24 hours
- Hand Made
- Kettle Boiled
- Plank Baked
- Double Seeded
- All Natural
- Certified Made in NYC
and now for the modern World concerns
- Non-GMO Certified
- Vegan (except Egg)