Discover Modern Bread and Bagel, where delicious gluten-free treats are crafted for everyone to enjoy. Taste the difference today!
Delicious Gluten-Free Treats for All Tastes
Orly Gottesman and Josh Borenstein are the innovative minds behind Modern Bread and Bagel, a gluten-free bagel shop located in New York City. Since its inception in 2019, the couple has successfully expanded their business from a single location to six shops nationwide, catering to a growing demand for gluten-free options. Their commitment to inclusivity in the culinary world is evident in their diverse menu, which offers a variety of delicious treats for everyone, regardless of dietary restrictions.
At the heart of Modern Bread and Bagel’s success is their unique approach to gluten-free baking. Gottesman and Borenstein utilize innovative flours to create not only bagels but also an impressive array of desserts that are both creative and tasty. Their journey exemplifies the evolution of gluten-free cuisine, showcasing how it can be both enjoyable and accessible to a wider audience.
Indulge in Delectable Delights: Gluten-Free Goodies for Every Craving!
Everyone knows someone who can eat gluten when Orly goddessmanila bobka chocolate rugala we have cinnamon buns and the best part while it’s all glutenfree it sure doesn’t taste like it so here we are in New York City the home of the New York bagel and you guys now have a gluten-free version of a New York.
Bagel what were you thinking well it’s his fault orley’s husband Josh was raised on Bagels growing up my family in Arizona started Chompies Chompies is the Jewish deli of Phoenix I was Bagel Boy Josh scooped Orly up in college at NYU in 2006 the next year he was diagnosed with celiac disease he was the biggest foodie I knew so he went from being able.
To eat whatever he wanted to being so restricted after graduation orley and Josh got married and moved to Paris for Josh’s job I didn’t have a work visa and I didn’t speak French so I started taking bacon classes and I fell in love with French baking so was your intention to learn how to bake and then make it.
Gluten-free yeah pretty much when we would try to go out to eat and ask if they had something without wheat they would look at us like we were from another planet there was a couple times he tried eating gluten cuz there was like nothing to eat and he got really sick and so when you love someone you’re going to do whatever you can to make.
Them happy and make lemonade out of lemons the couple moved again to Australia where orle studied at the cordon blue I think the one that blew me away was the first time I’d bit into like a crusty sandwich bread yeah and I made like a tuna sandwich on it but there was a lot of like the quality of what you’ve built is definitely A Cut.
Above what’s available and what we’ve tried in three different countries right what I realized is that you can’t use the same flour in a cake and in a bread cuz either the cake will be too dense or the bread will fall apart so I developed a cake flour a cookie flour a bread flour and a pastry flour orle sold her flower blends to different restaurants.
For 3 years before Josh had a half-baked idea we were walking around New York City on the upper west side in 2018 and we passed by this closed bagel shop for rent and so we went for it it was very scary and it was very out of my wheelhouse but I had the knowledge and the product and he had this itch he couldn’t scratch to open a restaurant.
And relive his childhood modern bread and bagel opened in 2019 today they have six shops across New York and California but modern’s biggest priority keeping things Innovative and fresh I love to play around with gluten-free recipes but it’s very expensive and I hate to mess up because I I have tried it and then when it’s not good I’m left with this.
Whole cake that nobody wants to eat I end up eating it just cuz I feel B wasting it our most popular Bakery product is our chocolate zucchini cake so now we have a chocolate zucchini cake mix that has real dehydrated zucchini in it and this way we know that we’re actually capturing more people who still want to feel like they’re making it.
Fresh at home but that they’re not taking this flour and this flour and this flour and mixing it up and throwing it in the garbage one thing is for certain modern bread and bagel is on a roll how does that make you feel you’re actually having an impact on people’s lives I know the pain of traveling or going or being in an airport or train.
Station and being like so do I not eat or do I take a risk this is why we do what we do so that everyone can have access to this because they should so we have a whole slew here of their baked products when you walk into this place it is just you want to try one of everything oh my gosh you got one by by us so here’s the thing I have been.
Trying to recreate a a New York City egg bagel forever and I have not been able to do it but Josh and actually sent along some egg bagels that they’ve been developing since I mentioned it to them they said we’re actually working on an egg bagel so sometimes when things are glutenfree like with bread I’ve noticed it can be a little crumbly a little dry.
Very dry so how and this isn’t that no cuz she has designed a flower for each type of thing she’s cooking the flour for the bagels the flour for the baked goods you know it’s a different type of flour mix that makes it perfect I think great yeah you guys have to like just I want to throw it all over to you you got to try it it is delicious well thank you.
For introducing us
