Chef Max Sussman, One of Metro Detroit’s Most Famous Food Exports, Is Opening Bev’s Bagels in Core City | Eater Detroit
"A chef-founded bagel shop rooted in the owner’s Jewish family heritage, this venture grew from a popular pop-up into a brick-and-mortar in Detroit’s Core City. It focuses on hand-rolled, organic sourdough bagels and artfully stacked sandwiches, using sourdough starter and organic flour to achieve a chewy interior, crisp exterior, and rich, yeasty aroma. The process is traditional and meticulous—dough is hand-shaped into rings, refrigerated overnight to proof, boiled, then finished in the oven. Offerings include single bagels or by the baker’s dozen, sandwiches built with ingredients like wild-caught smoked salmon, and schmears such as a green goddess cream cheese; playful seasonal specials (for example, a corned beef sandwich served on a green bagel) hint at a creative, rotating menu. The operation—taking over a longtime local bagel spot—plans to provide catering and expand into wholesale, with a late-spring opening planned." - Serena Maria Daniels
