bake - July 2018 - 14
New York Style Water
Bakery owner Joseph Leone Introna recently wanted to take
media and asked his bakery's 11,000 Facebook followers to par-
the taste of his bread to the next level. A television appear-
ticipate in a special public taste test. Obtaining water samples
ance featuring New York WaterMaker president and chief
from six key regions (the Bronx, Newark, Brooklyn, Manhattan,
executive officer Paul Errigo and Mike Burke, owner of
Hoboken and Point Pleasant Beach), he baked bread samples
Brick, New Jersey-based Denino's Pizzeria, caught his atten-
for everyone to try.
tion, and after some thorough research the bakery owner
decided to order a WaterMaker unit for his bake shop.
The turnout was overwhelming, and well over half chose the
and restaurateurs a patent-pending water source replication
"The water is amazing," Introna says. For bread baking, "the
system that functions as a commercial water ﬁlter and replica-
rise process is better, the elasticity of the dough is improved,
tor of the exact hardness, molecular structure and chemical
and you potentially get a higher yield. Most of all, I love the
composition of a speciﬁc location's water. In targeting bakeries
reaction of my customers who say our bread tastes better. The
for the product, the company focused on replicating New York
taste is the key."
City water for its reputation of delicious New York-style bagels,
breads and pizzas.
Now, Joe Leone's is leasing a New York WaterMaker unit to
produce Bronx water for his bakery, which churns out 2,000
"One of the things that has frustrated me as a baker is having
pounds of dough per day for 18 different doughs - from
the right water," says Introna, the owner of Joe Leone's Italian
French baguettes to sourdoughs.
Specialty Foods in Point Pleasant Beach, New Jersey, and Joe
Leone's Gastronomia in Sea Girt, New Jersey. "I'm a Jersey kid.
The cost? Less than $11-15 day, according to New York Wa-
I've been baking since I was 11."
terMaker, which licenses use of the system for 10 years. "It's
a great deal," Introna says. "Right now, that amounts to two
Before Introna started, he had an important task - to choose
loaves of bread for us - to up your product quality. It literally
which New York City area's water to replicate. He went to social
14 < JUL 2018 | bakemag.com
PHOTOS BY NEW YORK WATERMAKER/JOE LEONE'S
The newly introduced New York WaterMaker offers bakeries