Kansas City Bagel Tradition Exposed

Bagel notes to start the morning because it's coffee shop weather . . .

Also . . . Bagels "defined by region" is kind of overdone by foodies who are too chubby and smart for their own good. 

Moreover, a culinary ethnography by way of breakfast food offers deplorable middle-class locals the gross misapprehension that trying a bagel at a new locale is somehow adventurous. 

Instead, we offer background on the (fake) history of the everything bagel . . .

And then this note . . .

The bagels are made by the traditional method which separates credible bagels from the, ahem, St. Louis Bread Company version. “It turns out our pizza ovens work wonderfully for the baking stage,” says Luke Salvatore.

Don’t expect rainbow bagels or the like but since it’s providence there may soon be a pizza bagel. Blueberry and dark rye pumpernickel are also in the works.

Read more via www.TonysKansasCity.com link . . .

Real Jersey-style bagels coming to Providence Pizza on Saturdays

Luca Bagel was inspired by family trips back to Jersery, where the mother of Providence co-owners Aaron and Luke Salvatore came from.