![]() “But we’re just in a foot race with hiring and training. Next for Mathews and Nate’s: Catering, delivery, and “an evening concept with pizza bagels, pretzel bagels, and light dinner fare,” he said. Edgier flavors like olive/zaatar and – God help us – blueberry and chocolate chip are on tap, too. “It’s a different dough, a little fluffier with a little more sweetness,” Mathews says. A mysterious “Nate’s Bagel”, based on his own proprietary recipe, has also gained fans. Everything bagels have been the most popular flavor, Mathews reports sea salt/rosemary and golden cinnamon raisin are close seconds. Now, his biggest challenge is keeping up. But having a shop was the plan from the beginning. “We had to bake, pack up the car, clean up the kitchen, which alone took 90 minutes, and get to the markets. “We baked on awful equipment in a commissary kitchen with no a/c,” he said. But we ate store-bought, grocery-brand bagels at home.” His itinerant bagel business, launched in 2016, became a huge hit, but also a slog. I’d seen them on trips to New York as a kid. With no culinary training, New Hampshire-born Mathews started baking bagels two years ago “because they make people happy, and I really love them. Then the bagels are proofed, boiled, seeded, and baked.” It gains strength and flavor that way, and fermentation makes it a little bit healthier. The rolled dough ferments in a walk-in cooler for a while. “Once the dough gets fluffy, we hand-roll it. “We mix the dough, which is based on a very simple recipe,” he says. But Mathews insists that simplicity is his only secret. Bagels routinely tops “Best Of” lists, Mathews high-touch approach feels game-changing. In a city like Richmond, where Einstein Bros. “It’s all been a huge surprise,” he said. Mathews predicted he’d move 20 pounds of cream-cheese spreads a day his kithcne has been going through 50-80 pounds daily. “They make a great lox-with-the-works sandwich,” he said. An expansive vegan menu includes house-made carrot lox, cashew cream cheese, and vegan sausages. ![]() House-whipped cream cheeses come in flavors like lox, blueberry, olive, and scallion a signature schmear is infused with honey and Wildfire, a locally produced hot sauce. The shop gives a Richmond spin to the traditional appetizing shop.
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