Questions & Answers

Are these bagels kosher? They are made in the time honored way of kosher bagels, but they are not baked under the supervision of a rabbi or the Va'ad haKashruth, so the official answer is 'No'.

Why do you only ship twenty at a time? Only twenty fit comfortably in the largest Priority Mail box, which the U.S. Post Office supplies... This is not our full-time business. We ship bagels only to order, and we only do a few dozen a day. We do it as a thank-you to the good folks at the shop as much as for the very few dollars we net for our time. Bagels are packed at the shop, and then walked to the post office five blocks away (for USPO delivery), or to the local FedEx or USPC office. We operate only via PayPal, and do not maintain a telephone for this business. All orders and communication are handled by email and online ordering.

What's this Goiaba stuff you are selling? For those who order it, we send a pound of Brazilian guava (goiaba) paste that you can use as-is, or follow our simple, included instructions to make a spreadable Guava Jam. Actually, there are two grades or types of Guava paste (called 'Goiabada'). The kind made with the skin and seeds included, and the kind that is filtered. We usually send the filtered kind, because it's less controversial, although we prefer the other (called in Portugese, 'Goiabada Casc„o'). Brazilians like to eat the paste in slices (it is firmly gelled) with mild farmer's cheese, and they use it in pastries after further preparation. Different sources may produce a drier or moister paste, and it can be hard to cut -- but will not spoil. We sell the pound of Goiabada for $6.00, only with your order. It makes 24 to 32 ounces of Guava jam.

Where is the shop? To be frank, I won't say -- for now. Why? Because this shop is so small that if we were to bring it a huge amount of unexpected business it would totally disrupt the routine and efficiency of the place and service to the regular customers. We discovered it in early 2004 after a move from Manhattan, where we lived for twenty years. One of the pleasures we always enjoyed in "the City" was good, fresh bagels. There are many places in the city to buy them, including H&H at many outlets, and Zaro's. So, when we arrived at our new location and found the superior quality of this shop's bagels, we were thrilled. They are truly the best we've EVER found. That's what gave us the idea of sharing the output with other bagel lovers who are far from a good source.

How can I keep the bagels fresh? Freeze them -- after slicing in half or in three. They should be sealed in a plastic bag. At home, we use the vegetable bags that you tear off the rolls at the supermarket, or we use a large ZipLoc type of bag. For best results, suck the air out of the bag as best you can before sealing. To seal a plain bag, grip it just above the bagels and twirl the bag as many times as possible to make a 'tail' out of the extra part between the bagels and the opening of the bag. Then, tie that tail in a LOOSE knot. It will hold the humidity out and still be easy to open

How can I be sure they arrive fresh. It really depends on the delivery efficiency, because they are packed within a couple of hours of baking. That's why we need your order 24 hours in advance or more -- to be sure that the shop puts yours aside. (They sell out almost every day.) Of course, the bagels must cool before packing so that they avoid water condensation in transit. We've tested freshness by comparing the fresh from the oven quality with the same bagels after one, two or three days of sitting in ziploc bags or vaccum packing. If you are in a bagel-deprived area, you are going to be very happy with our bagels.

What else can I do with bagels? Have your local deli or market slice them up thin (about 1/16 to 1/8 inch, or 2mm)for you on their cheese or meat slicing machine. You can make baked or toasted bagel chips from these in the oven, under the broiler or in the toaster. You can rub them with cut garlic or spread them with margarine before toasting. Break these up for croutons if you like, or make croutons by cubing the bagels and tossing with a little olive oil and light salt, pepper (and garlic powder) before broiling.

Aren't your bagels high priced? No. Not in comparison to other shippers of quality bagels, and we think ours are better. Our bagels are hand-rolled by an expert with over two decades of experience, and they're baked by a baker whose pride in his product is unsurpassed, using the finest ingredients and careful proofing. We like the rye bagels for croutons.

What's your guarantee? OK. As you know, we are not the bagel shop, and we are not a big business, so our guarantee is limited to this: If you are not happy with your purchase, send the unused part back to us with a copy of your order or your paypal online statement or proof of purchase. We must receive the unused portion postmarked less than two weeks from the date of your order. We will refund you the cost of the unused bagels you return. We can not refund your postage or pay return postage. You can ship back to us the cheapest way available. Do not order if you do not accept this limited guarantee.