Washington DC has long suffered the reputation as a bagel desert–and with so many ex-pat New Yorkers still living right in the I-95 corridor, it’s a truly unacceptable condition.
Enter Jeremiah Cohen, a veteran restauranteur who is following his passion to bring homemade boiled and baked bagels to the nation’s capital.
After losing his 18-year tenure as GM of DC’s historic Tabbard Inn (co-owned by his mother, no less), Cohen says that “baking is cheaper than therapy.” He uses his own starter to make a less sour, not-too-chewy bagel.
Recently, he made his bagels available at a pop-up shop at the city’s Cork Market. According to Bullfrog’s Facebook page, they sold out in just 90 minutes.
Due to the overwhelming success, Cohen extended his run to more weekends. Pre-orders for the June 1 weekend topped 1,000.
The rush for bagels mirrors that seen in LA when a pop-up overnighted bagels and lox from Russ & Daughters, causing hours-long waits and quick stock depletions. Even in bagel capital New York, the promise of a sweeter, crisper bagel at Black Seed generated lines around the block.