![]() ![]() I feel compelled to try this again, incorporating the lessons we have learned, and perhaps it will be a win-win this time around! If we can make small tweaks and increase access to our neighbors who keep kosher while minimizing disruption to our operations, we should try. We want to pay our respects to the Jewish community whose foods we adore. Some customers would try to hoard the bagels by buying 2-3 dozen at a time and argue with us when we placed limits, and others would argue with us that they’re not “really kosher.” I don’t want to get caught in the middle of a tricky debate around a topic that I am really unqualified to discuss, nor do I want to be the object of the Internet’s fury about rationing bagels… so, disappointed with the monster I had created, I pulled the plug on kosher days.ĭespite all this, I have remained friendly with Rabbi Barry and supportive of his congregation, and I recently asked myself if this can of worms is worth re-opening. We stopped doing kosher days because it just wasn’t fun for me. We didn’t mind the prep, even though it was very exhausting because we take good care in respecting the rules and avoiding cross-contamination in a kitchen that sees a lot of bacon. In the past, going kosher for a single day required a week’s worth of coordinating, thorough training with the staff and several visits from the Rabbi (which we don’t mind because Barry is a super cool guy). ![]() ![]() If you’ve been following us for a while, you may know that we’ve worked with Rabbi Barry Dolinger from Congregation Beth Sholom (Providence) twice before to do kosher production runs. We’ve been quietly implementing processes and guidelines in our kitchen to make our bagels kosher-friendly, and we’re almost ready to launch officially! ![]()
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