Serious Eats: How We Started a Bagel Company in San Francisco, Part 4
Not our dream oven, but still a vast improvement.
“Running as a pop-up has given us a lot more leeway to learn on the go. But it has also meant experiencing growing pains a lot more quickly. Almost as soon as we started selling bagels, we found we were due for an equipment upgrade. In order to make enough bagels to meet demand, we desperately needed a new oven.”
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Serious Eats: How We Started a Bagel Company in San Francisco, Part 3
Customers line up to buy bagels outside The Window [Photograph: @TheWindowSF]
“With our bagel recipe fine-tuned, and our production process scaled up to commercial quantities, it came time for Schmendricks to face our customers. And, really, to see if we had any customers.”
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Serious Eats: How We Started a Bagel Company in San Francisco, Part 2
“In the period after we had perfected our bagel recipe, the conversations amongst our little group of friends often went something like this:
“We can totally start a bagel business!”
“Yeah! We’ll call ourselves Schmendricks!”
And then we’d just stare at each other.”
Serious Eats: How We Started a Bagel Company in San Francisco, Part 1
[Photograph: David Kover]
“Somewhat improbably, I’ve started a bagel company in San Francisco. Some of the time it doesn’t feel like a real company, because it’s me, my wife, and another couple that we’ve known since college. Except, then I find myself up at 5 a.m. getting ready to bake, or showing up at an event* where people line up to buy what we’ve baked while we stand there in t-shirts emblazoned with the company logo. In a more surreal touch, we’ve even had the press write some really nice things about us—and, well, that’s usually my job here at Serious Eats.”
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