The taste of
tradition Always Bagels has gained a reputation for producing classic, old-fashioned boiled bagels, which has helped it stock its products in in-store bakeries all over the United States
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f we are to judge by the successful exploits of Always Bagels, the American of today’s taste in bagels still leans towards the more traditional, old-fashioned boiled type. The history of the company began in 1985, when it opened its first retail bakery in Port Jefferson, NY. Three more bakeries followed in the next few years, but the major breakthrough came in 1996, when Always Bagels opened its first wholesale facility to meet the increasing demand for its products from local hotels, restaurants, and supermarkets. Only seven years later, in 2003, the company’s operation had grown to such an overwhelming level that it was ready to open a 30,000 square feet facility in New York, which it still uses to date. And in 2009, Always Bagels expanded again, opening a fullyautomated, 75,000 square feet factory in Pennsylvania. FoodChain got in touch with Always Bagels’ President, Tony Pariti, to learn more about the company and the way it wins over its customers. “Over the years, consumers have been educated on the quality and the differences of certain products, and they recognise our unique manufacturing process as a bringer of classic-tasting bagels,” he begins.
“We employ scratch recipes to make our bagels, which means that there are no pre-prepared bases or mixes, and in order to give the product stronger flavour, we have settled for longer retarding and bake times for the bagel to achieve a thick crust and shine. Our experience has shown us that people prefer a crisp exterior and a chewy interior with a slight pull when you bite,” Tony explains. Well-known for the versatility of its items, Always Bagels pampers its clients with a range of flavours, which include poppy, sesame, onion, blueberry, chocolate chip, and country apple among others. For Tony, however, the brand’s signature bagel is the Jalapeno Cheddar, part of its specialty/seasonal flavour selection. “It includes fresh jalapenos and sharp-aged cheddar, and is perfect for breakfast or lunch sandwiches,” he maintains. Always looking to create new tastes and concepts to attract customers and keep them excited, Tony and his team launched a new sprouted honey multigrain bagel with no sugar added, in 2017. “We work tirelessly with a thirdparty company that helps us develop new ideas and then we concentrate on their production. We are currently