The New York Bag comes from an unexpected area: Connecticut

The long lines for luggage in New York City are not out of the question. However, it was when the bags came from Connecticut.

On a recent Sunday, many New Yorkers packed into Manhattan West’s state of daily supply, desperately looking for a gold-colored Popup Bagels product, where bake in Redding, Conn., which hosts pop-ups around Manhattan. since last year.

Is this the best new bag in New York? It all depends on what you like. While the New York bag today is usually large, with a large crumb and a variety of weeds, Popup’s is a small, fragrant air. The style is like that of a baguette.

Having something remarkable to say about bagels in New York is a feat; The city is full of unique versions – from soft, hand-stitched Ess-a-Bagel to colorful Montreal leather and Black Seed Bagels.

But the owner of Popup Bagels, Adam Goldberg, feels that there has not been a new innovation recently in the New York bag, and that the crop of present gifts has not yet reached the previous standard. “I think there are unlimited opportunities for big bagel stores anywhere in any city in America, including New York City,” he said.

After less than two years in business, Popup Bagels had followers in the city, about 60 miles from the flour mill. With the pop-up last year in restaurants in Manhattan and the Hamptons, the bags – which will be pre-ordered – have sold out in about a minute. In October, they won the People’s Choice Award at the Brooklyn BagelFest, beating out a popular bakery known as the Tompkins Square Bagels.

“People often think of New Yorkers as culturally biased and often go to traditional companies,” said Sam Silverman, founder of Brooklyn BagelFest. “Of course, we have an open heart.”

Mr. Goldberg, 47, does not consider himself a professional backpacker. He was one of many who began to bake bread during a time of pestilence. One day in the summer of 2020, he and his nephew Jeff Lewis decided they were tired of baking bread, and wanted to try something different. Why not bagels?

They looked at a few recipes online to understand the ingredients and techniques, and came up with ideas for their dream bagel: compact, and a clearly defined joint with a generous coverage of wood.

Cooking New York Times: Learn how to make a bagel with Claire Saffitz.

Mr. Goldberg first gave the bags to his friends and relatives, and within a few months, people were giving him a chance to pay them off so he decided to start a business. (Mr. Lewis still helps sometimes making bags.)

Now, in addition to his New York pop, Mr. Goldberg runs a bagel subscription business at three locations in Connecticut: Redding, Westport and Greenwich. Twelve bags are sold for $ 38, and come in natural flavors of cream cheese, such as grilled leek and dill pickle. While the business is benefiting, it is still operating full-time selling flood reduction systems.

Last fall, with $ 250,000 from investors, Mr. Goldberg rented a test kitchen in downtown Redding. On a recent New York pop-up Sunday, fire broke out at 5 a.m., with three staff members – Kaylynn Gunzy, a student at the Parsons School of Design, and two high school students, Amelia Shankle and Hannah Giardina – cooked in sixty-four servings, poppy seeds, sesame seeds, salt and all the bagels.

Last afternoon, Mr. Goldberg mixed some 200 pounds[200 kg]of flour and doubled it over. (He said the two pieces of evidence add flavor and make the interior softer and more solid.) He then shaped the bags and left them to inquire overnight.

“I see the strength in this dough,” he said as he pulled out a test strip in the oven. “It simply came to our notice then. There is life here. ”

Although the traditional bag is usually cooked in a pot and cooked on the stove, it is cooked in a large pot and cooked in a convection oven. Not because he thinks this process brings better results – it’s easier than ever for a mobile business that relies on the oven of others, he said.

At seven o’clock in the morning, Mr. Goldberg brought the bags of cooked food that had not yet been delivered to the village into a refrigerated food truck. Customers place an order online and select a 15 minute time slot; The bags are made about an hour before each opening, so they are still warm when lifted.

This is the third time Pallavi Nanda, from Jersey City has come in for the bags. He says: “Once you have eaten these things, you know what you are missing out on.

Another sponsor was New York restaurateur Danny Meyer, a member of Union Square Hospitality Group with daily supplies, and Mr. Goldberg to do the show. Mr. Meyer said, “I am not saying that everything is the best kind I have ever had in my life.” “But it’s really the third one.”

Dating is not so popular. “Once you start changing it a lot, it’s not another bag, it’s bread,” said Melanie Frost, owner of Ess-a-Bagel. That’s good for bread, but bagels? I do not know. ”

Still, he wanted his new competitor to have a god: “It’s good for them. People like fertilizers. “

Popup Bag, 8 Main Street, Redding, Conn .; 971 Post Road East, Westport, Conn .; 158 East Putnam Avenue, Cos Cob, Conn. (Bags will be placed on the front.) For pop-up sites:

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