In college, my absolute favorite Friday morning breakfast (ahem, Thirsty Thursday anyone?) was a giant everything bagel, light cream cheese (watching the figure of course), and an iced coffee. The combination was crusty and warm and crunchy and chewy and creamy and cold. Love.
Last week, Bruegger’s, a national bagel and bakery chain with many posts in and around Pittsburgh, contacted me regarding some new happenings at their stores. I was not eating Bruegger’s bagels during my Friday morning carb-fests in college, but I have visited many of their locations over the years. Bruegger’s is beginning a massive re-haul of many of their bakeries and invited me to come and check out the very first revamped store in Coraopolis (1134 Thorn Road Extension).
Bruegger’s had a nice little set up happening the day I visited. Chef Philip Smith (who recently appeared on the Food Network – cool!) gave a short presentation on the boil and bake method Bruegger’s uses for all its bagels. This results in a bagel with a thin crispy shell-like exterior and a dense and chewy interior. Chef Smith called the bagels “contemplative”. Deep.
Samples of bagels and cream cheese were offered. Bruegger’s has its own line of cream cheeses made for them by an outside provider. I had no idea they offered a scallion and bacon cream cheese. That was good stuff.
Bruegger’s also bakes all their own breads, cookies, brownies, etc. The new bakery layout included some updated display areas to better showcase these baked goods. The updated store also includes a large window that allows customers to peer into the boiling and baking area.
There were many locals enjoying the store on the day I visited. Patrons were sitting around an abundance of outdoor patio tables and cozied up in booths.
While at the event, I also sampled a new iced coffee drink the chain is rolling out. It was pretty standard iced coffee but a nice addition to the Bruegger’s menu. The bakeries also do salads, wraps, and the like.
I briefly spoke to Chef Smith and it was evident he is passionate about bread and the authenticity of the product Bruegger’s puts out. He truly believes in the backbone of the chain – its New York style bagels.
I am by no means any type of food professional here at Snickie, but it was fun to be invited to this event. It also made me realize I do appreciate a good bagel. Remember when I tried to make my own? I must say Bruegger’s does a much much much better job.
On a final note, during the week of April 26th through May 2nd, Bruegger’s will be donating $1.00 for every bagel dozen sold to Children’s Hospital. All the more reason to get your chew on :).