top of page
Who is Paulie?
Short Answer: A dimwit with an unhealthy bagel obsession
Long Answer: I'm scientist by education, a chef by trade, and I've been eating bagels for 3 decades. Each decision I made about the bagel recipe was based purely on perfecting the final result. Rejecting made-up bagel mythology. Not imitating over-hyped NYC brands, not focusing on being photogenic. Bianca and I have tried literally hundreds of bagel brands in Pennsylvania, New York and more.
Many different bagel brands have specific pros and cons. Big but too soft, chewy but a hole that makes sandwiches impossible, seasoned well but crumbly and dry, and so forth and so on. Why not try to achieve all the pros and none of the cons?
About Us: About Us
bottom of page