bake - February 2014 - 38

Water Works
As any baker knows, water plays a critical role in dough devel-

The company boasts that its Brooklynized water is used in

opment. Yeast doughs made with hard water can turn out too

every recipe, beverage, ice cube and kettle used to boil bagels

strong and elastic. On the ﬂip side, using soft water can lead to

in each restaurant. Brooklyn natives swear by their water, which

doughs that are too sticky. Depending on your desired results,

ﬂows from the Catskills, and Brooklyn bagel shops have long

the outcome of using too hard or too soft water can be disas-

been regarded as producing some of the best bagels in the

trous. The goal is often too ﬁnd a happy medium, depending, of

world.

course, on the speciﬁc bakery product being made.
Brooklyn Water Bagel is attempting to recreate the magic, as
At Brooklyn Water Bagel Co., the emphasis on "Brooklynized™

it expands throughout the country in key growth states like

water" as its secret ingredient continues to play a positive role

Florida and California.

in the modest growth of this 5-year-old bagel chain that now
operates 16 locations in ﬁve states.

"During recent years, it has become increasingly apparent that
bagels are no longer just an ethnic specialty. Our freshly baked

Based in Boca Raton, FL, a favorite South Florida destination

bagels at Brooklyn Water Bagel are becoming a staple across

for many New Yorkers who grew up on bagels, Brooklyn Water

college campuses and neighborhoods around the country,

Bagel features a proprietary system called Brooklyn Water Works

proving that they have a more universal appeal," says Steve

in every store. Operating In full view of customers, this unique

Fassberg, CEO of Brooklyn Water Bagel. "We look forward to

water system features a replica-style water storage tower, piping,

continuing our mission to Brooklynize the nation this year, as

valves and ﬁlters that all work to treat any time of tap water and

more customers experience the authenticity of our product and

"Brooklynize" it. The exact process remains a secret.

understand the importance of our key ingredient, the water."

"During recent years, it has become increasingly apparent
that bagels are no longer just an ethnic specialty."
Steve Fassberg, CEO of Brooklyn Water Bagel

38 < FEB 2014 | bakemag.com

http://www.bakemag.com

bake - February 2014

Table of Contents for the Digital Edition of bake - February 2014

bake - February, 2014
Editor's Note - Oh, the places we go
Table of Contents
News Bites - Corbion Makes Appointments
Pastry Chef Joins in2food
Nu-Tek Names Executives
Biscuitville Promotes Bennett
Management - Plan Now for Disaster
Labor Front - IBA's Top 10
Legislation - Non-GMO News
Ingredients - Honey: More Than Sweet
My Favorite Things
Top of the Class
Cost Calculations
Flavors Infusing the Bakery Case
Traceability Measures
Water Works
Whole-grain Artisan
Spring Cake Fever
Donut Decorating in Alaska
Seasonal Cookies
Big Pizza in Big Sky
Custom Coffee
Products
Product Showcase
Classifieds
Ad Index
bake - February 2014 - bake - February, 2014
bake - February 2014 - 2
bake - February 2014 - Editor's Note - Oh, the places we go
bake - February 2014 - 4
bake - February 2014 - Table of Contents
bake - February 2014 - Biscuitville Promotes Bennett
bake - February 2014 - 7
bake - February 2014 - Management - Plan Now for Disaster
bake - February 2014 - 9
bake - February 2014 - Labor Front - IBA's Top 10
bake - February 2014 - 11
bake - February 2014 - Legislation - Non-GMO News
bake - February 2014 - 13
bake - February 2014 - Ingredients - Honey: More Than Sweet
bake - February 2014 - 15
bake - February 2014 - My Favorite Things
bake - February 2014 - 17
bake - February 2014 - Top of the Class
bake - February 2014 - 19
bake - February 2014 - 20
bake - February 2014 - 21
bake - February 2014 - 22
bake - February 2014 - 23
bake - February 2014 - 24
bake - February 2014 - 25
bake - February 2014 - Cost Calculations
bake - February 2014 - 27
bake - February 2014 - 28
bake - February 2014 - 29
bake - February 2014 - Flavors Infusing the Bakery Case
bake - February 2014 - 31
bake - February 2014 - 32
bake - February 2014 - 33
bake - February 2014 - Traceability Measures
bake - February 2014 - 35
bake - February 2014 - 36
bake - February 2014 - 37
bake - February 2014 - Water Works
bake - February 2014 - 39
bake - February 2014 - 40
bake - February 2014 - 41
bake - February 2014 - Whole-grain Artisan
bake - February 2014 - 43
bake - February 2014 - 44
bake - February 2014 - 45
bake - February 2014 - Spring Cake Fever
bake - February 2014 - 47
bake - February 2014 - 48
bake - February 2014 - 49
bake - February 2014 - Donut Decorating in Alaska
bake - February 2014 - 51
bake - February 2014 - 52
bake - February 2014 - 53
bake - February 2014 - Seasonal Cookies
bake - February 2014 - 55
bake - February 2014 - 56
bake - February 2014 - 57
bake - February 2014 - Big Pizza in Big Sky
bake - February 2014 - 59
bake - February 2014 - 60
bake - February 2014 - 61
bake - February 2014 - Custom Coffee
bake - February 2014 - 63
bake - February 2014 - Products
bake - February 2014 - Product Showcase
bake - February 2014 - Classifieds
bake - February 2014 - Ad Index
bake - February 2014 - 68
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