Have you ever wondered what the big deal is about New York's coffee, pizza and bagels? The secret lies all in the water that makes the dough. New York City’s tap water is naturally filtered through its three main sources outside of the city: the Delaware, Catskill, and Croton watersheds. These watersheds have limited limestone and a natural pH balance of 7.2—as close as it gets to a "pure water" pH balance of 7. Because of this, NY Water is naturally soft, with low concentrations of calcium and magnesium, which is important for taste and the gluten development in our dough! Come try it for yourself!