Epic poster art, right?
Here is the press release in full:
We, the shegetz of Shegetz Bagel, don’t believe that it takes a New York City zip code (or water supply) to make a killer bagel, and we intend to prove it by boiling and baking them up, right here on the West Coast.
Shegetz is a collaboration between two San Francisco natives, Oliver Steele and Ben Kaminsky, and their long-time conspirer Alex Rogers; all three well-known staples in the Bay Area food and coffee scene. Rogers developed the lauded bread recipe for Local’s Corner, and became well-versed in bagel-making, working with Michelle Polzine at 20th Century Cafe (though Shegetz will be more akin to the New York style). Steele, a member of the industry darling Pizzetta 211, is a practiced set of hands in the world of dough and pastry. Kaminsky is a three-time US Cup Tasters Champion. After a three year stint as the Director of Quality Control and Espresso at Ritual Coffee, he has become a sought-after international coffee consultant and most recently helped launch Saint Frank in Russian Hill.
Some things to know about our pop-ups:
Bagels will not be toasted. Fresh bagels do not need to be toasted (because, you know, they were just in an oven.)
Our West-Coast style bagels use sourdough starter
Bagels will cost $5–12 depending on toppings.
We will try to always have a full staff so you don’t have to wait too long.
The bagels are likely to go fast.
The first Shegetz Bagel event is this Sunday the 27th at PizzaHacker.
 to make a killer bagel, and we intend to prove it by boiling and baking them up, right here on the West Coast. Shegetz […]</p>
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Not as dumb as having the bagels flown in, but pretty close.
Making bagels is dumb?
A $12 bagel is dumb, yes.
The pretension is thick.
Very thick. What if I like my bagels toasted?
Haha, 10 a.m. start time to sell a baked good. Gee, wonder who their target demos are?
$5 for a bagel? How incredibly twee.
Apparently it takes NYC to make a good bagel for under $5-12 each?