I’ve always enjoyed working with my hands, I like creating, I like the instant gratification of making something really good, selling it right away, seeing people enjoy it.
#Rebelle bagels how to#
I just taught myself how to bake because someone had to do the baking. I think of myself as a business person first. What’s the transition been like between working with your hands and being a business owner? Then the day after, we bring them out and boil them and then bake them. The yeast are producing alcohols, the bacteria are producing acids and that gives it the unique flavor and… the crust, so when you see a bagel and it has a blistery crust, that’s the sign of a cold-proof. Then we put it in the walk-in cooler to do a cold-proof, slows down the yeast, ramps up bacteria and other kinds of funky microorganisms that are in the dough, and gives it a more developed taste. We do that many, many, many hundreds of times. Then you roll it into a log and wrap it around your hand, and then you press on it to seal it. We let proof for a little while, then we a dough divider… splits it into equal-sized portions. Walk me through the process of how the bagels get made.
#Rebelle bagels full#
Because we have exactly the kind of personality to be like, I’m going to take something very simple and unassuming and elevate it to its full potential. When I was trying to figure out how many bagels we could make per day, for example, I scheduled out each part of the process everything was timed, we figured out ways to do things faster, how to cut a few minutes off of this that.Ī lot of people are very confused by the fact that I would do this but when I talk to people from MIT, they get it, weirdly enough. We run the kitchen kind of like an engineering facility. (We don't have a machine that rolls and spits out hundreds of bagels a day and we don't have a steam oven to bypass the boiling process.) We want to continue supporting local producers, paying fair wages (and always moving that goalpost in favor of our team!), and giving our customers the best possible product we can make.Do you find that any of your chemical engineering skills come into play? We offer our employees benefits like a company-funded & fully-vested 401(k) for all team members, paid time off and sick leave, salaried positions, education reimbursements and regular team outings. We focus on artisanal techniques and do everything from scratch by hand.
We don't rely on minimum-wage workers or unpaid interns to run our kitchen and serve your bagels. We source our coffee from local roaster Borealis Coffee Company, paying a premium for outstanding coffee and supporting a local business. We work with King Arthur flour, a pricey alternative but one we love for its consistent quality and superior taste. Over 40% of our sourcing dollars are spent with New England-based producers. High quality ingredients, artisanal techniques and doing business with integrity all add up to the prices you see on the menu. If your organization is interested in picking up unsold product, please send us an email with information about your organization's mission and needs. We turn most unsold bagels into bagel chips and compost the rest. We cannot honor all donation requests - thanks for understanding! what do you do with unsold bagels? Send us an email with details about your event and organization, and we'll consider your request. Making delicious food costs us money and time and contrary to popular belief, food donations are not tax-deductible for us. We appreciate 48+ hours notice for orders with 3+ dozen bagels. You can order bagels, lox platters, coffee boxes and pastries from our online store. Yes, you can! Visit our online store to purchase an electronic gift card. If you let us know about your allergy, we'll guide you through the menu and make sure your food is prepared on a sanitized surface. We do our best to handle food allergies safely, but we are not an allergen-free facility. Visit us in store to see kosher options! Please note: We do not offer kosher-friendly prepared bagels or sandwiches, but we are happy to slice and plate your unwarmed bagels! do you have gluten-free bagels? We are not a 100% kosher kitchen however, we produce some bagels and cream cheese under the supervision of Lighthouse Kosher, run by Rabbi Barry Dolinger of Temple Beth Sholom just down the road. We're also happy to offer alternative milks for our coffee drinks. egg bagels). We have house-made, nut-based vegan spreads and several sandwich options that are vegan by default or can be made vegan by request. Yes we do! All our bagels are vegan unless otherwise noted (e.g. Yes! We boil them in a malted barley bath before baking them.
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