ORIGIN:
Popup Bagels was founded by Adam Goldberg during the…read moreheight of the pandemic, when Goldberg explored bread baking. Initially sharing with friends and family, the Connecticut resident started selling via popups and pickups in New York and Connecticut. You would think New York already had a good source of bagels, but after its first stand-alone location opened in 2021, momentum developed and other storefronts were initiated in New York, Massachusetts, and Connecticut.
LOCATION:
This Popup Bagels is located in a shopping plaza in suburban Newtown, Connecticut.
CONCEPT:
Compared to other bagel shops, Popup Bagels a limited number of bagel flavors (plain, salt, everything, poppy, sesame) and tubs of weekly-changing flavors of butter and cream cheese (such as martini cream cheese and lemon butter) in addition to those regularly available (such as scallion cream cheese). Sandwiches are not prepared for customers -- they are encouraged to "grip, rip, and dip" bagels into their chosen Schmear.
ATMOSPHERE:
The interior is crisply designed with a modern feel.
SERVICE:
From an investment perspective, the concept is brilliantly efficient. Limited hours (7-noon Wednesday and Thursday, 7-1 Friday, Saturday, and Sunday), limited choices, no sandwich/beverage prep, and online ordering encouraged, make the service efficient from both effort and material perspective.
FOOD:
Compared to other bagel shops the bagels are attractively packaged with open totes, inviting the aroma of the bagels to greet the customer. The exterior is covered by the topping, rather than sprinkled. The bagel is crisp and chewy on the exterior, but fluffy in the interior. In addition, tubs of smoked fish-based spreads are available.
TIPS:
The chain is expanding into Southern California.
On Thursdays Schmear flavors change. The flavors are announced on Popup Bagels website.
Although pre-orders are welcomed to ensure your pick, the online system does demand a minimum of a dozen are purchased. Ordering in person allows a three bagel minimum.
The company recommends running water over the bagels, and placing in a preheated 350 degree oven for six minutes to crisp the exterior.
Note the shop closes at noon on weekdays, 1 o'clock on weekends.