Maybe the water is a factor in the way our bagels/bread taste. But I believe the actual ingredients are more significant. When Manhattan Bagels was getting established in Sarasota a few years ago, their bagels were good. Now they are light weight nothings, although they are still made well. They make all the dough that their many franchisees use, and they determine the ingredients of that dough (high quality vs.lower quality, more expensive vs.cheap). They can save lottsa money and that will contribute significantly to their bottom line.