More Details Emerge on the Sale of Kossar’s Bialys
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The Jewish Week has more on the bombshell sale of Kossar’s Bialys, news of which first broke two weeks ago. Marc Halprin and Evan Giniger together purchased the assets to the iconic brand, and are the third proprietors of the business since its inception in 1936. Their hope is “revitalization,” often a euphemism for upscaling and overcharging. But, according the to the paper, the duo is vehemently denying accusations that they’ll transform the 75-year-old bakery into something “artisanal.”
A few quick excerpts:
“At the moment, we’re trying to stabilize operations,” Halprin told us. “Basically, we’re working to be able to offer more fresh product to our customers throughout the day.” Since the new owners have come on, the staff is baking more bialys more frequently. At the same time, greater attention is being paid to the timing involved in the process.
“A bialy is simply flour, salt, yeast and water,” Halprin explained, but the dough has to rest the right amount of time to develop its personality. “The proofing is what gives it its unique flavor and texture.”
“I wasn’t here back in 1936 to know what the bialys tasted like, but we are using the original recipe,” he emphasized. The new owners are also focusing on the ingredients and have introduced higher quality flour to the bakery.
Halprin defensively brushed aside the suggestion that they might be trying to jump on the trendy artisanal bandwagon. “This place as has always been artisan. ‘Artisan’ is just a way of saying you’re doing it right.”