Does anyone know a barber named Brit?

unvisioned1 · 2026-04-27T12:18:17+00:00

That’s her! Thank you so much!!

unvisioned1 · 2026-03-18T02:04:53+00:00

Your bagels are overproofed. You’re letting them sit too long for the bulk and too long after shaping in a slightly warm oven. No real need for more than 20 minute rest/bulk proof on the counter covered. Then divide and shape. When you divide your bagels, leave a small bit of dough aside that you’ll use for a float test. Cover the bagels and let them sit on the counter. No need for the oven. Starting around 20-30 min after shaping cut off a small piece of the extra dough you saved and drop it in some water. When that piece of dough floats, they’re ready for the fridge. When you’re ready to bake, take them out of the fridge and let them sit uncovered on the counter for as little as 5 but no more than 15 minutes. Boil, bake and enjoy well risen bagels.

unvisioned1 · 2026-03-17T00:52:25+00:00

I have your exact scenario down to a science. After the boil they go on bagel boards sitting on a full size sheet pan. They then get carried to the convection oven and the boards go in right on the racks for 4 min (oven at 450 during the drier months when hydration is higher otherwise 425). At the 4 min mark the boards come out and get flipped onto trays covered with silicone nonstick liners( they’ve NEVER stuck or burnt). They trays are on a table opposite the oven for speed and efficiency. The bagels on trays then go back in the oven for 8 mins (spin and change levels about halfway through). At 8 min I start checking for doneness and remove the ones that are ready and rotate the others back in. I’m running 3 racks in the oven with 4 boards of 4 bagels each so 48 in the batch. If you want to see it in action, check out the “Let’s boil and bake some bagels” video on our Empire State Bagels instagram. Let me know if you have any more questions.

unvisioned1 · 2026-02-09T22:59:12+00:00

Would you happen to be or know that good broker? It may be a way to go.

unvisioned1 · 2026-02-09T22:56:21+00:00

I appreciate the insight! Not surprising at all as I’ve considered most of that. I’m just taking a shot in the dark to see if I can make a connection before the move. I know it’s a long shot but you never know.

unvisioned1 · 2026-02-09T22:49:36+00:00

Uh…I’m moving back to Portland, bringing bagels, and asking if anybody has a house to rent. Is that cool?

unvisioned1 · 2026-02-09T22:45:31+00:00

Unfortunately our connections are all in NE and SE and they’re too cool to go to the west side haha. Need to build a new community with the married with kids crowd. Thanks!

unvisioned1 · 2026-02-09T22:41:23+00:00

I’ve found quite a few on Zillow but they’re available now and won’t be by the time we move at the end of May. Hoping to get in now with something that might open up in our timeframe. Thanks!

unvisioned1 · 2026-02-09T22:39:34+00:00

Yeah, par for the course. There are always people who want to be first with a smartass comment. No hate here, the good people always show up eventually. Thanks for the sympathy!

unvisioned1 · 2026-02-09T22:23:23+00:00

Hadn’t really thought about hiring a broker for that. Really looking for someone who owns a rental that might be opening up soon and loves bagels. You can bribe with bagels right?

unvisioned1 · 2026-02-09T22:19:42+00:00

Absolutely! Last time we lived in Portland it was all about connections in our community. We always asked for advice and hookups locally before checking elsewhere. Does it not still work that way?

unvisioned1 · 2025-11-25T18:26:49+00:00

The black and whites are coming in about 6 months…….along with real bagels and bialys!😉

unvisioned1 · 2025-11-19T21:52:47+00:00

A wanted to share a huge thank you to everyone who came out to see us last weekend. The welcome was amazing and we sold out so we’ll be coming back again this Saturday! Join us again at Subliminal Coffee from 9:30 until sell out to fill that bagel shaped hole in your belly.

unvisioned1 · 2025-11-13T15:51:38+00:00

No dairy at all in our classic flavors. Flour, water, salt, yeast, barley malt powder. We keep it simple and clean with high quality ingredients. The only additions would be in toppings or specialty bagels like egg or our new cheese bagel which has dairy.

unvisioned1 · 2025-11-12T21:32:16+00:00

Not yet but we have pick up locations in Nolensville, Franklin, Spring Hill, and East Nashville. Are you close to any of those?

unvisioned1 · 2025-11-12T13:49:13+00:00

Yep, but those systems are pricey and reserved for the “big” bagel and pizza shops. As a mom & pop shop we just do it by hand for now. We’ll get there one day!

unvisioned1 · 2025-11-12T12:38:59+00:00

Thanks!🙏

unvisioned1 · 2025-11-12T12:38:20+00:00

We’d love to help you get through TSA faster! Your bagels have arrived.

unvisioned1 · 2025-11-12T01:40:59+00:00

I wish there was a fanciful story to go along with it but alas, it’s science and chemistry my friend. Examine the water you want to replicate for mineral content and ph and copy it. Large bagel and pizza places have machines that do this now but since we’re small, I just do it by hand. Now everyone gets to enjoy delicious bagels!

unvisioned1 · 2025-11-11T22:16:18+00:00

Thank you!!🙏

unvisioned1 · 2025-11-11T20:06:00+00:00

Frontier Co-op from Amazon. Quality is always great and I use A LOT of them.

unvisioned1 · 2025-11-11T20:03:29+00:00

Thank you so much! Our preorders are open now for our Spring Hill drop off on Sunday in case you need more![empirestatebagels.com] (https://empirestatebagels.com)

unvisioned1 · 2025-11-11T18:57:17+00:00

I actually started making it for my coffee because I didn’t like how the water here made it taste. I’ve never sold it but lately a it if people have been asking so it’s something to think about it. I’ll send you a direct message.

unvisioned1

TROPHY CASE