“We make the food grandma would make with a full sleeve of tats and septum piercing,' says the owner of Belle’s Bagels.
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When the opportunity to lease a pinhole-sized restaurant space a block from Bob's Big Boy in Burbank came up, they envisioned a sort of focaccia-forward sandwich shop. Their fermentation process takes three days. Day one is the sourdough starter, Day two is the mix, and Day three is proof and boil. "We got to hang out with Blake and Amy, the first California bagel revivalists, for a weekend," he remembered."They were so giving with their knowledge."
He loves bagels that"still derive sweetness from barley malt syrup,” which is used in beer making and baking, and is the signature sweetener of a New York-style bagel."If you need a frame — it's Grape Nuts. That's what I look for." In June, they opened their first brick and mortar in Palms. “The response has been great,” he said. “We've become part of a lot of people's routines. Walk over, get some bagels."“In the first few weeks we were selling out early, so we had to compensate, just keeping up with the capacity limits and finding a way to add more staff," he added.The secret to making a great bagel:
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