In heartfelt celebration of the re-opening of Kaufman’s Bakery, I am reprinting Allan Zirlin’s recollection of the days when Kaufman’s was located in Albany Park:
“Shortly after WWII ended, a baker named Kaufman came to Chicago and opened a small bakery on Kedzie Avenue just north of Lawrence. Bagels have never been the same since. Mr. Kaufman created a new kind of bagel, one without the bullet-proof skin, one that you could bite into with ease yet still had that satisfying al dente feel. He created the now-famous double-bagel, one bagel made from the dough normally used for two. And it had a twist, literally, not just a flat uninteresting appearance.”
An excerpt from “Bagels,” an article written by Allan Zirlin
Kaufman’s Bakery, now open again at 4905 Dempster in Skokie, turns out the bagels I’ve been eating since I was a child.