Orly Gottesman, creator of New York’s popular kosher and gluten-free restaurants Modern Bread & Bagel and Thyme & Tonic, has developed gluten-free recipes that she claims do not compromise on taste.
When her “food-centric” husband was diagnosed with Celiac Disease, Gottesman was determined to fill a lack in the food industry of gluten-free baked goods.
In 2012, Gottesman began her studies at Le Cordon Bleu Culinary Arts Institute in Sydney, Australia, focusing specifically on gluten-free baking. Her research and discoveries resulted in the creation of her own line of flour mixes – Blends by Orly.
While operating Blends by Orly, Gottesman also began working for a chain of restaurants in Phoenix, Arizona, helping with gluten-free baking. During her time in Phoenix, Gottesman perfected her gluten-free bagel recipe, a triumph in the gluten-free baking sphere which she claims on her website is “the absolute best gluten-free bagels on the planet.”
After moving to New York City in 2018, Gottesman and her husband, Josh, stumbled across a vacant bagel shop on the Upper West Side. With that, in February of 2019, Modern Bread & Bagel opened their first location. Their grand opening was welcomed with lines around the block. Even people who can eat gluten are amazed at how much her bagels match the famous taste and texture of original New York bagels. She began to offer nationwide shipping of baked goods and then opened a second location in Chelsea.
Her ambitions led her to California earlier this year with her newest location of Modern Bread & Bagel located in The Village at Westfield Topanga mall in Woodland Hills. Unfortunately, the West Coast grand opening did not initially see the same spectacular results, which Gottesman attributes to the lack of street visibility and lower foot traffic.
The menu at Modern Bread & Bagel is inspired by places where Gottesman has lived, with dishes influenced by Israel, France, Australia and New York. Gottesman notes that the popularity of brunch in Tel Aviv and Sydney was a big contributor to their focus of a brunch-style menu. She specifically designed it to be enjoyed by all, not only by those with dietary restrictions.
Celiac Disease affects 1 in 100 people. The autoimmune disease is even more prevalent among Jews of both Ashkenazi and Sephardic descent. There is currently no known cure. The only way to keep the condition from progressing is to adhere to a strictly gluten-free diet ensuring no cross contact with gluten-containing ingredients. It can be very challenging for those with the disease to eat safely outside the home. Providing a safe haven for those with Celiac and other food allergies was of primary importance to Gottesman as she and her husband know firsthand the difficulties of eating out with dietary restrictions. In addition to being a dedicated gluten-free space, Modern Bread & Bagel offers nut-free, dairy-free, vegan and soy-free options as well.
The few dedicated gluten-free restaurants and bakeries that exist in Los Angeles have struggled to stay in business in part due to the high cost of gluten free ingredients. Rising Hearts and Bread Blok are two that have closed in recent years.
Having limited options for food that is both gluten-free and kosher, many Los Angelenos are willing to drive to the Woodland Hills location to stock up on bagels and other treats while enjoying a breakfast sandwich or salad in their cafe. The bakery frequently sells out before weekends and holidays and pre-orders are recommended. Gottesman hopes to expand into West Los Angeles, and make her product even more accessible. She sees her bakery as not just a business but a mitzvah.
Modern Bread & Bagel Woodland Hills, 6256 Topanga Canyon Blvd Unit #1200 Woodland Hills.
Website: https://www.modernbreadandbagel.com/
Francie Wallack is a rising Junior at The Archer School for Girls in Los Angeles. She and her older sister Sophie were both diagnosed with Celiac Disease in 2014.
