"My name is Tony. I don't give my last name," says the voice on the other end of the line before confirming that the Bagel Factory has been making bagels the same way in the same location for the past 38 years. What's so special about these bagels? Rather than steaming its bagels, Tony imparts, the Bagel Factory boils 'em, resulting in a hard crust and a shine. Then they're put in a gas oven lined with stone. The process is time-consuming, and during the summer it gets hot. ("Hot enough to die," says Tony, and he doesn't seem to be a fellow who's prone to hyperbole.) The Bagel Factory makes more than twenty different varieties, but we'll stick with the tried and true trio of poppy, sesame, plain. How does the Bagel Factory stay in business on bagels alone? Tony says it boils (pun intended) down to quality: "We've got the best in town." Couldn't have said it better ourselves!
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