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How We Started a Bagel Company in San Francisco, Part 3

David Kover 8 comments

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. Turns out we did—a lot of them. More

How We Started a Bagel Company in San Francisco, Part 2

David Kover 7 comments

When we discovered that one of our San Francisco contributors had started a bagel company, we immediately asked him to tell us all about it. Last week, he described the process of developing their bagel recipe. This week, he talks about—gulp!—actually taking the leap to starting a bona fide business. A stainless steel commercial kitchen, "breast implant" bagels, and more. More

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