| |
Description |
|
|
|
| |
| |
Ray’s New York bagels are delicious—crunchy on the outside, soft and chewy on the inside. Ray’s
unique selling point is that their 4-ounce bagels are only 95% baked, packaged as a six-pack, and shipped frozen. The special cooking process creates a fresh-out-of-the-oven taste—and not just any oven, a New York City oven. Ray’s New York Bagels…FROZEN is better than fresh! |
|
|
| |
|
|
| |
History and Philosophy |
|
| |
| |
Ray’s New York Bagels was founded and is operated by two neighbors, Ray and Amy. They discovered that bagels made in New York City had distinct qualities that did not seem to be able to be replicated elsewhere. After a little research they realized that this is attributed to New York water. They wanted to produce real, fresh New York bagels made with real New York water. The only way to do it was frozen, but they didn’t want people to just re-heat a fully cooked bagel. They wanted their customers to have that fresh bagel shop taste, flavor, and texture.
They came up with the idea to cook the bagel part of the way—called par-baked. So the bagels
are par-baked 95% of the way and consumers cook the last five minutes, for the perfect, New York bagel taste. The company has seen an average annual growth of 50% a year since opening in
1998. |
|
|
| |
|
|
| |
Products |
|
| |
| |
| |
- Flavors: plain, onion, sesame, everything, cinnamon raisin, bialy
- Bagels are a no-fat, no-cholesterol, high-energy food
|
|
|
|
| |
|
|
| |
Brochures Available |
|
| |
|
|
| |
|
|
| |
Made in The U.S.A |
|
|
