By Brielle Finer, Milena Kozyra and Rebecca Doser
STAFF WRITERS
The Bagelry is out of bagels? What a travesty!
For the past few weeks, rumors have spread around campus that The Bagelry ran out of bagels during some very busy days. Well, we are here to tell you that the travesty is over, folks.
Owners Ryan Dunphey and Gabe Ockrin admit that they did not foresee the sudden popularity and uproar of the business in such a short amount of time. The duo bought The Bagelry in May and at that time, decided on a set amount of bagels for the first few months. Little did they know, customers were lining up outside the door on opening day.
“Our supply just did not match the demand, and we ended up having to double the amount of bagels we were making each week,” Ockrin says.
Have no fear! The problem has been solved. Dunphey and Ockrin recently altered the set amount of bagels needed in order to satisfy the rapid business influx.
Interestingly, they found out that The Bagelry in Potsdam had previous records of throwing away an estimated $17,000 worth of bagels a year. The bagels are made fresh everyday without additives or preservatives, so naturally they will not last long. With the opening of The Bagelry in Canton, day-olds are now sold cheaper than the fresh bagels. Those left over are donated to charities, churches, and neighborhood centers.
To our surprise, Dunphey and Ockrin say that the location of The Bagelry next to Blackbird Café is advantageous and positive for business.
“By coming into Canton and giving people more places to eat, it gets people to come out of their houses and offices and dorms,” Ockrin says. “It helps being next to a place that is so well-known and liked.”
The close-proximity of The Baglery to campus as opposed to a fifteen-minute drive into Postdam is truly drawing in a consistent crowd.
“I walked in and it had a really cool vibe to it. It seems like it should be in New York City,” Anna Cummings-Kreuger’18 says. “The owners were really friendly and the bagels were delicious.”
The Bagelry in Canton definitely attracts a whole SLU of college students (see what we did there?) But even better is the fact that it attracts the entire community.
“Bagels have a very broad demographic,” Dunphey says. “They appeal to everyone: the young, the old, everyone. It’s pretty neat.”
Which menu items made the cut for “The Top Four Bagel Sandwiches?”
1.“The Century”: turkey, avocado, tomato, pesto, and mozzarella
2.“Dagz Baby”: chicken, bacon, ranch, mozzarella, and sriracha
3.“The Hipster”: a fried egg, avocado, kale, and sriracha
4.“The Charleston”: a fried egg, pesto, tomato, and swiss cheese
The thirty-two-year-old Bagelry in Postdam is the oldest bagel bakery in upper New York. Most of the bagel sandwich names have been passed down, but the current owners invented a few of them on their own: “The Charleston” is named after a bagel maker that used to work at The Bagelry but recently retired; “The Jameson” is named after Dunphey’s seven-year-old son; “The Century” is named after the boat of a friend who created the sandwich and “The Hipster” is named after another friend of the owners who also created the sandwich.
SLU students are more than thrilled that The Bagelry has made its way to Canton.
“It’s nice to have somewhere that pleases everyone and doesn’t break the bank,” Liz Miller’17 says.
Abbi Greene’18 agrees.
“I had the nutella, bacon, and brie bagel… and it was dank,” she says. Man, that sounds like a weird combination. But we are willing to try it out!
Although some of The Baglery’s zany combinations may sound weird, they always prove to be delicious upon first bite. The options are endless: specialty bagel sandwiches, pizza, coffee, and even massive cookies. The Bagelry is open Monday through Saturday, 7a.m. to 8 p.m. and Sunday, 8 a.m. to 3 p.m.
Dunphey and Ockrin promise they will not be running out of bagels any time soon!