In 1972, my husband Milton and I decided to leave the hustle and bustle of Queens and move our bagel baking operation, along with our family, to what was then the sleepy town of Hallandale, Florida. We were a small store, simply bagels and an appetizing case, and a simple theory on quality--
if an item wasn't exceptional, we wouldn't sell it. With generations of bagel bakers behind us (some were b
orn with a silver spoon in their mouth - I had a bagel) and one in front, we knew we had a winner, and we hoped South Florida was the right outlet. Of course, we've now expanded into a full-service deli and restaurant, though our commitment to excellence was not waned. Our smoked fish is of the highest quality, all of our soups and prepared foods are made the way my mother taught me, and our bagels are made the same way they've always been, still our main draw after all these years. Some think it strange that we still make most everything from scratch, without mixes or fillers or shortcuts, but this is the way we have always done it, and will continue to do. This commitment has been instilled in every member of the family, any number of whom you can find somewhere on the premises, either behind the counter or in the restaurant, and there's always a Fuerst present, making sure our customers are happy, whether it's my son Harvey, the general manager, my daughters-in-law, or even one of my grandchildren. I wouldn't have it any other way. So stop by sometime, whether your 're picking up for a nice Sunday forschpice, or just for a nosh in the restaurant. You'll sit, you'll eat, you'll enjoy. Wishing you a warm regards and a hearty appetite,
Iris Fuerst
Original Owner
