In a world shadowed with so many shades of gray, it’s good to know that some things are simply black and white. Take Beigel’s Bakery, which found its home in Brooklyn, N.Y., in the 1940s and never left. The kosher-parve bakery operates by clearly defined rules and with the strictest of discipline that’s earned the trust of its loyal customers — many who have been “house accounts” for decades.
During the past few years, Beigel’s found itself expanding throughout the Northeast as local residents who moved away from the city nostalgically yearned for a taste of the old neighborhood. Those baked goods range from its classic challah to its signature Black and Whites — cake-like cookies dipped in elegant white vanilla and dark chocolate icing. Recently, the company expanded with a sales initiative targeting regional supermarket chains, club stores and mass merchandisers.
Beigel’s niche is not a case of making what’s old new again. When it comes to creating new products, the bakery relies on its expertise to make kosher versions of popular baked goods.
“People come in here with a good idea, and we figure out a way to make it for them, especially if it’s a product that isn’t in the kosher market.” noted Martin Gordon, vice-president of operations.
That’s not always easy when it comes to removing the dairy component of baked goods. Instead of milk, Beigel’s may incorporate a variety of oils or other ingredients.
“It can be challenging,” Mr. Gordon acknowledged. “We have very strict requirements on what we can put into a product, but we work really hard to figure it out so that it’s kosher and tastes really good.”