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i am mad at bagel factory — Brooklynian

i am mad at bagel factory

brooklynpotter
brooklynpotter
edited November -1 in Park Slope
granted, they have good bagels. but the owner lies.

i went in for a bagel, and i wanted a whole-wheat bagel. (please, no comments about how whole wheat bagels suck. i know they suck.) i asked if there was any white flour in the bagel (because i'm avoiding white flour 90% of the time) and i was assured that the guy made them himself and there was only whole wheat flour.

like an idiot, i bought that bagel. and it was light and airy and maybe a tablespoon of whole wheat went into that bagel. the reality is that i was kidding myself into thinking a 100% percent whole wheat bagel wouldn't be like lead. regardless, the guy should have told the truth. what if i were deathly allergic to white flour?

bad bagel store, bad.
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Comments

  • drunken revival
    drunken revival
    If you were deathly allergic to white flour then you really would be an "idiot" for even going into a store with a name "Bagel World".
  • brooklynpotter
    brooklynpotter
    true, that's why i'm not deathly allergic to white flour. but too much and my tummy hurts
  • arches
    arches
    Hmm, white flour is just whole wheat flour minus the outer layers of the wheat grain. Not sure how one could be allergic to the absence of something.
  • brooklynpotter
    brooklynpotter
    most white flour is enriched, meaning they take shit out and put other shit in.

    regardless, i am one of many people with a small intolerance to white flour. if you don't believe me, have me over for a giant loaf of yummy white bread and watch what happens
  • blevine77
    blevine77

    Subject: Re: i am mad at bagel world

    brooklynpotter wrote: granted, they have good bagels
    News to me.
  • toadette
    toadette
    I think a lot of places that sell "whole wheat" stuff mix in a bit of white flour for "better" texture/rise/etc.
  • brooklynpotter
    brooklynpotter
    most do, that's why i asked.
  • eggcream
    eggcream
    Does this really warrant a thread?
  • drunken revival
    drunken revival
    Brooklynpotter,

    I accept you're invitation to invite you over and, hereby, invite you over for a loaf of white bread . My white bread wife will handle the baking while my white bread children will take care of the digital photos because, as we all know, pics or... well I can't WAIT to see what happens.

    Oh, and be polite.. bring wine (read: the plural form of wine). Bread makes me thirsty and I was hoping to do a little Last Supper motif.

    7 o'clock work?
  • veets
    veets
    Brooklyn Potter, I think your experience and crossing this place off your list makes sense to me. If I ask what "ingredients" are in a dish in a restaurant or bakery I expect to get an honest answer.. One of my weird issues is a violent allergic reaction to certain brands of organic chicken. yeah the menu says organic chicken but where is it coming from? I have had ocassions where I explained the situation and the chef has invited me in to the kitchen to check out the wrapping to verufy the brand. Now that is customer accomodation that makes me want to return to an establishment. You had the opposite kind of experience and I appreciate that you shared it with us.
  • brooklynpotter
    brooklynpotter
    why thank you veets, as always
  • zebra
    zebra
    I believe that "intolerance" to white flour means that it causes constipation. Whole wheat doesn't because the outer layers of the grain pass quickly. Whether this problem equals a white flour "allergy" or if there is something else in white flour that causes an allergy I can't say, but I would like to find out because I might have that & I want more dietary issues to worry about.
  • longtimesloper
    longtimesloper

    Subject: Re: i am mad at bagel world

    [quote="brooklynpotter"]granted, they have good bagels


    really? Since when? Their bagels stink!
  • mpmav1
    mpmav1
    brooklynpotter wrote: most white flour is enriched, meaning they take shit out and put other shit in.


    haha... this is my favorite scientific explanation of enriched. :D
  • chaplin'smom
    chaplin'smom
    I agree with brooklynpotter and understand both her disappointment and frustration.

    Supposing one has an 'intolerance' or 'allergy' or 'reaction' to white flour (it can happen, i can't eat more than 1/3 of a bagel without falling asleep within a half hour) and one is in a 'food place'... the owner/manager should be entirely upfront with all ingredients if asked and keep a customer rather than try and make a dollar fifty (or such) and lose one.
  • raw
    raw
    People who lie and take your money are jerks. It's worse if they lie about stuff you are putting in your body.
  • ljnd
    ljnd
    You might have a better experience with Bagel Hole - their whole wheat bagels are denser. Like hockey pucks.
  • brooklynpotter
    brooklynpotter
    because i'mk trying to stay away from the bad white flour, bagels are the occasional treat. and when i'm treating myself, it's always terrace.
  • transplant
    transplant
    I dunno, I feel y'all are asking a lot of a corner bagel place. It's basically a glorified deli, not a restaurant, and they struggle to get my order correct about three quarters of the time, ie, using mayo instead of mustard, ham instead of bacon on my egg sandwich, butter and cream cheese reversed on two different bagels, etc. It's almost always very busy, the staff tends towards not having english be their first language, and you're usually not paying an exorbitant amount for your food.

    Basically, my point is that if you're looking for a conversation about the ingredients of the organic chicken or the specific quantity of white flour vs. whole wheat in the bagels, you're in the wrong place. Maybe try Stone Park Cafe or Moutarde or Belleville. Leave Bagel World to fill its cheap, filling niche.
  • brooklynpotter
    brooklynpotter
    totally disagree. all of my sarcasm aside, you should be able to ask the people there what the ingredients in your food are.

    more so, i specifically asked for the owner, asked if he was the one who made the whole wheat bagels, asked if the flour was only whole wheat, and then told him i needed to know because i am allergic to white flour. (again, i have a small intolerance/sensitivity. anyone with issues like this will tell you that unless you tell food prep people that you're deathly allergic--the same goes for people on this board, as i've noticed--they don't take you seriously.)

    the owner lied to me, pure and simple. it wasn't some counter guy or bus boy, it was the owner who told me he made the bagels himself. i don't think that's acceptable.
  • daver
    daver
    Just a question. 's. So the assumption is that because the bagel wasn't leaden, that therefore the baker lied and used white flour over whole wheat flour? Yes? Is there not ways to prepare whole wheat breads in ways to make them less dense? "light and airy" doesn't sound very bagel-like, perhaps it was a non-bagely kinda bread recipe. Or something. Dunno. Just wondering. Not Mr. Science here.

    But yes, I would agree that if he stood there and told you definitely that there was no white flour in it when he baked it and knew that there actually was, then that would be pretty messed up.
  • brooklynpotter
    brooklynpotter
    bagels are boiled then baked, so the texture would be different if it were just whole wheat. which would be leaden unless they added other flours or extra gluten. (in the weeks since i've read a whole lot about baking and whole wheat flour. 100% whole wheat would be a hockey puck. if i'd known that then i would have called the guy on it.)
  • daver
    daver
    So it could have been wheat gluten right?

    How do you know it was a _boy's_ cap?
  • brooklynpotter
    brooklynpotter
    you're such a nice guy, but no.

    even if you add gluten and other flours (rye, for example) the texture will still never come close. in baking whole wheat breads and such, unless you have those extra ingredients around, it's generally proportioned as part whole wheat, part white.
  • daver
    daver
    That's interesting. Thanks for the edjumacation.
  • transplant
    transplant
    Not trying to pick a fight or anything, but - I have a pretty severe nut allergy, so I know what it's like to have to be wary of what I eat, and to have to ask sometimes about ingredients. Having said that, I also understand that in eating in certain types of places, you're pretty much taking a chance. When I order, say, Chinese food from one of the little hole-in-the-wall places, I'm definitely taking a chance that a stray peanut hasn't slipped into my chicken w/broccoli, and I'm pretty well aware that no matter how clearly I ask about the presence or lack thereof of pine nuts in a pesto sauce at a pizzeria, quite often even the owner of the place will have no idea of the specific ingredients that go into a dish, much less the quanitity of different types of flours. You get what you pay for.
  • daver
    daver
    I understand your point, but there is a difference between, say, yer bagel being EXPOSED to white flour, it being in the same area and all, and white flour being a major ingredient in said bagel. If ya know what I mean.

    Severe nut allergies suck. Especially in airline travel.
  • brooklynpotter
    brooklynpotter
    again, i asked the owner repeatedly if it was only whole wheat flour. he assured me it was and that he'd made the bagels himself so he knew. a total and complete lie.

    even if it weren't an allergy, it's still a lie. he was being deceptive to get the sale. for an item under a dollar. i won't go back... how many who've read this will?

    i run a small business, i'm a ceramic designer. if i tell someone my stuff is microwave safe (and it's not) and they put it in there and it explodes, who's to blame?
  • daver
    daver
    brooklynpotter wrote: i run a small business, i'm a ceramic designer. if i tell someone my stuff is microwave safe (and it's not) and they put it in there and it explodes, who's to blame?
    Oh oh! Is this multiple choice?

    I'm going with the deep pocket microwave maker over the independent ceramic designer!

    If I'm filing.
  • brooklynpotter
    brooklynpotter
    and hey, i didn't even talk about food-safe glazes!
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