On Monday the Sun Sentinel reported the opening of a South Florida bakery,
"We make it ultra pure to begin with and then we reinsert those nuances that make it Brooklyn water," explains Alfie Lipshultz, president of Aquathin, the company that developed "The Brooklyn Water Works," as the system's called. Exactly what those "nuances" are, Lipshultz won't say. (Gothamist writer John Del Signore suggests "B.S. and chutzpah.") But bakery owner Steve Fassberg says, "We have scientific proof to back up every state of the process."
I'll suspend my skepticism for anything offering even a glimmer of hope for obtaining New York bagels in Los Angeles. For now, the secret to the bakery's new Brooklynizing-water technology is being kept under lock and key. Although franchise options are available.