Not Just Bagels announces move — explains secret behind its fabulous NYC bagels

GOSHEN — Goshen is about to find out what happens when you put New York City-style bagels next to gourmet chocolates.

Not Just Bagels is moving to a new location and diversifying its edible offerings.

“I really like chocolate,” said Dan Saretto Jr., better known as JR. He operates the business first started by his dad in 1996, and where he has worked since age 16. This month, he is moving to his new location at 129 W. Main Street, at the corner of New Street and West Main.

Selling Asher gourmet chocolates is only one of the changes JR plans to make when the business moves into the spot left vacant by JAB Travel. The business' other location, on Route 32 near Woodbury Commons, was open about a year and a half before the Goshen location and is run by his mother and sister.

“Dad still drops in from time to time," Saretto said.

Plans for the new location include adding an omelet station and a salad bar, where customers can choose their ingredients. Someone behind the counter will actually make the salads and other dishes.

“We will be adding a refrigerator bakery case for Italian pastries and expand our breakfast and lunch menu,” he said.

An ATM machine will be added for customers' convenience.

The business already caters breakfasts at places like BOCES, the Department of Mental Health, and the county jail. It makes wrapped platters and three-foot heroes for corporate lunches, at companies such as Minolta. But most customers are walk-ins, who start coming through the door as early as 5 a.m. to start their day.

Saretto has also applied to be a Lotto vender and plans to extend hours until 6 p.m., at least in the summer. He'll also put more of a “push” on lunch, with offerings like Boars Head cold cuts, French fries, onion rings, chicken wings, and mozzarella sticks.

Another addition will be a bean rack for Columbian supreme gourmet coffee, not flavored by syrup, but by the beans themselves. The coffee beans will be sold by the pound.

Making a better bagel “We also make our own bagels, and we have the best bagels in the county,” said Saretto. “The reason they’re so good is that they are boiled like in New York City instead of steam cooking them, as they are made in the rest of the county. Boiling costs more, takes more work, and takes much longer."

Steam-cooked bagels take only 20 minutes, with little work involved.

The yeast is activated by either boiling or steaming the dough. In steaming, hot water sprays on the dough while baking, giving the bagel a roll-like texture.

The bagels are boiled one at a time in a kettle or vat for 30 seconds to activate the yeast. Then they dry on wooden boards before being placed on hot slate shelves to bake so that they won’t stick. The shelves rotate so that the bagels bake evenly. This process gives the bagels the denser consistency found in city bagels.

Not Just Bagels plans a grand opening when their move is complete. For more information call 294-0589.