Brick Street Bagels
Bakery · South End ·
Small-batch bakery: fresh bagels, rosemary sea salt, cheddar
Small-batch bakery: fresh bagels, rosemary sea salt, cheddar
"After drawing lines at the Buttery in the South End as a two-year-old bagel pop-up, owner Jordan Renouf has signed a lease to open a first brick-and-mortar shop at 371 West Broadway in South Boston this May. The permanent shop will expand the current menu of bagels and schmears to include open-faced sandwiches and a coffee program; Renouf also plans to keep the South End pop-up at the Buttery running after the new shop opens, and is supporting the buildout with an ongoing crowdfunding campaign." - Erika Adams
"After walking into a pop-up at the Buttery on a late Saturday morning, the reviewer bought two bagels (rosemary sea salt and everything) and a small tub of bacon scallion cream cheese. There’s not a lot of room for error in good bagel-making ("are the innards sufficiently soft and chewy? is the exterior just a touch crispy?"), and yes, these bagels hit those marks, but the toppings were where the shop really excelled. "I could smell the toasted rosemary sprigs on my rosemary sea salt bagel straight through the bag," and the "generous showering of sea salt provided pleasant little punches of saltiness in each bite." The asiago is "another must-order" (it was sold out during this visit), and the reviewer watched other customers happily rip into their cheesy bagels over coffee while plotting a next pre-order." - Erika Adams
"A two-year-old bagel pop-up that has consistently drawn weekend crowds at the South End Buttery is opening its first permanent storefront at 371 West Broadway (corner of E Street) in South Boston later this year. In its pop-up form, the bagel shop sells a tight menu of fluffy bagels with crispy exteriors in a handful of flavors, including asiago cheese and rosemary sea salt; walk by the South End Buttery on weekend mornings and you’ll spot customers posted up at every available space inside the cafe and at its outdoor tables, ripping and dipping warm bagels into to-go tubs of cream cheese. Moving into a permanent shop will allow the operation to expand its menu to include open-faced sandwiches and coffee, perhaps revive the cheesy, saucy bagel pockets, and provide enough space to actually schmear cream cheese onto bagels. Owner Jordan Renouf is running a crowdfunding campaign on NuMarket to raise $100,000 to help cover the costs of opening the storefront. “The building we are moving into is one of the oldest in South Boston, which means it has a lot of charm but also a ton of work that needs to be done,” Renouf tells Eater in an email. “Essentially, we are starting from a place of having four brick walls and needing to build the rest.” The fundraising will help cover basics like new plumbing and electrical work. Renouf hopes to open the new location this May if all goes according to plan; the South End Buttery pop-up will continue to operate in addition to the South Boston storefront. The broader Boston bagel scene is long dominated by decades-old players like Kupel’s in Brookline and Rosenfeld’s in Newton, with newer entrants such as Bagelsaurus in Cambridge and Exodus in Roslindale finding followings; lines at Seaport newcomer PopUp Bagels (a rip-and-dip purveyor with a cult following out of New York) suggest diners remain hungry for more." - Erika Adams
"A blink-and-you'll-miss-it pop-up operation that has nevertheless built a strong, loyal following among local bagel fans." - Erika Adams
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