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Danger Kitchen
Product Review
Ray's New York Bagels
Thursday, February 1, 2001


Visit Ray's New York Bagels website They're Not Just For Breakfast Any More

Right out of the freezer and ready to bake - Click here for a larger image
     I've never been fond of frozen bagels... Until now. It's just too easy to take one out of the bag and shove it into the toaster oven still frozen. No need to slice them first. They're made the traditional way. Boiled, then baked... almost all the way. You finish them in the oven in three or four minutes. There are four flavors: Plain, Cinnamon Raisin, Sesame and Onion. They do need an everything bagel, but the flavors they do have should satisfy almost any craving.
     Fresh out of the oven, steaming hot and ready to melt butter or cream cheese, Ray's Bagels are as close as you can get to fresh baked. Crisp on the outside. Soft and chewy inside. The best part is you don't even need to leave the house. Three or four minutes from the time you decide you want one... You have one.

     This is one of those rare products that meets or exceeds the expectations one has after reading the promotional material, or hearing the sales pitch.

     You have to try these.

Out of the toaster oven and ready to eat - Click here for a larger image
Get them now at Eastside Marketplace in Providence, Rhode Island

Ray's New York Bagels

130B Jackson Street
Canton, MA 02021
Tel: (781) 821-9575
Fax: (781) 821-9576

www.raysnewyorkbagels.com


Bottom Line: Great Product, Good Company, Nice People




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Copyright 2001, Chandler H. Johnson