BEIGEL'S BAKERY - Fresh-Baked Goodness
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"Beigel's In The News"

Baking & Snack Magazine
Dec-2016 - In a world shadowed in so many hues 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 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.

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06-Nov-2014 - Fans of Beigel's black-and-white cookies can breathe a sigh of relief. The century-old kosher goods company will still supply New York City with its trademark treat, despite the sale of the company’s baking facility, reported earlier this week.

On Wednesday morning, The Daily News reported that a real estate developer had bought the baking facility for the 100-plus-year-old Israel Beigel Baking Company in Clinton Hill, causing fears that the historic company would be shut down.

However, Sam Beigel a member of the family that owns the company, told The Jewish Week Thursday evening that the baking facility is moving to Canarsie and he expects production to continue without pause.

The Israel Beigel Baking Company has been keeping members of the tribe in rugelach and honey cake since the 19th century. The exact date of the company’s birth is unclear, but Joan Nathan reported in the New York Times in 1998 that it had “been in business in Cracow, Poland, for five generations by the time the Germans invaded in 1939.”

During the war, the Germans allowed the Beigel’s to keep their bakery open so they could supply Nazis with bread. Several members of the Beigel family died in concentration camps. The remaining three moved to New York in 1947, Nathan reported.

They rebuilt the company on the Lower East Side and then moved the factory to Williamsburg in the 1950s to expand production, according to Beigel's website. By 1998, the company was churning out more than 10,000 round challahs for Rosh HaShanah, Nathan reported. In the early 2000s it expanded again, tripling its size by moving to Clinton Hill, according to Beigel’s website.

But despite its copious challah production, the company's claim to fame is the black-and-white cookie, which they call their ‘trademark.” According to their website, the company sold more than 50 million of them by the early 2000s.

New York Times
16-Sep-1998 - WITH Rosh ha-Shanah beginning on Sunday evening, the Israel Beigel Baking Company, like other classic Jewish bakeries in New York City, is in its high season for rugelach, honey cakes and traditional round New Year hallahs -- more than 10,000 of them.

New Yorkers who patronize the Fairway markets, the Second Avenue Deli and strictly kosher ma and pa groceries elsewhere in the New York area will find round hallahs and pastries from Beigel for sale there this week -- though few outside the small community of Bobover Hasidim of Borough Park, Brooklyn, know that this bakery in the Williamsburg section of the borough has a heroic past.


US Business Executive
11-Jun-2014 - Over the course of many years – 66 years to be exact –Israel Beigel Baking Company (Beigel’s) has become along-standing name in New York’s Jewish community and beyond, selling to large-scale food service accounts, health care facilities, club stores and retailers across the country. Beigel’s produces hundreds of baked goods daily, from its signature challah bread to Black and White Cookies, Rugelach, cakes, pies and countless pastries; however, the family-run company is still baking with the quality and care that’s found in a mom and pop operation.

“It’s very seldom you will find bakeries that do things as we do,” shares Joseph Folger, president and one of Beigel’s four partner-owners. “We produce hundreds of SKUs for Bringing old-fashioned European baking to a broad audience the bread, sweets and cakes. And, while we’re moving to more assembly lines and larger runs, we still go out of our way to support our smaller clientele.”


Village Voice
22-Jun-2012 - If you ever meandered up Vanderbilt Avenue in search of the Brooklyn Flea, perhaps you've caught a whiff of a toasty, sweet fragrance that's strong enough to dismantle a conversation and prompt pedestrians to stop and wildly sniff the air. "What's that smell?! Baking pastries? Toasted bread?" It's something local residents have know for some time: The neighborhood reeks of baked goods. Beigel Bakery Company, a family-run kosher bakery that's been in operation since 1948, is the covert scent generator.

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