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Rick Spielman's new 1700-square-foot bagel-making facility is churning out 2500 bagels a day for his wildly popular bagel and coffee shop, and he has big plans for the future (starting with a wholesale account at OMSI). The new factory is a tremendous upgrade for Spielman, who has gone from boiling bagels on a hot plate to a massive, 45-gallon boiler and old-school German kraut crocks to ferment sourdough starter.

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