A few years ago, Alan Amron, a known American inventor, visited a small country in the Baltic where the American bagel was originally invented hundreds of years ago.
Looking for foods he was accustomed to eating was difficult. Then one day, he walked into a small breakfast cafe called the Big Bad Bagel and saw they had American-style bagels on the menu. He tried one taste and was hooked. It was the best looking (golden brown) tasting (chewy) and textured bagel he had ever had, let alone any from his hometown of Brooklyn, New York. He suggested to the cafe owners, Aigars and Zane, that they make those bagels in bulk and sell them worldwide. Including more specifically in America so he could buy them there.
Making anything in bulk always has challenges, particularly when you are trying to make it taste as good as in a small batch. So Amron sought out Cannelle Bakery, one of the largest frozen bread bakeries in the European country.
The Cannelle Bakery in Europe has been making bread and pastries since 1973.
They said it was impossible to make a bagel better than the hundreds of years it took to make it the best it could be. However, the best-looking, tasting and textured bagel was born in Cannelle Bakery. In fact, it was so much better than any before it, Cannelle was awarded an American patent on it. Patents are only awarded to those inventors who make something better, new, novel and unique.
"I was amazed that a European bakery could make our American bagels taste better than they do in America. I buy them (freshly made, then flash frozen) in a six-pack and defrost them to eat them fresh or toast them daily. No American bagel tastes as good," said Amron.
The rest, as they say, is history.
