Factory Tours
New Yorker Bagels
Stefano Evangelinos, the CEO of New Yorker Bagels, provided insight into the rich history and journey of his iconic bagel manufacturing business in New York City. From its humble beginnings in the West Village to its present-day 20,000 square feet factory in Long Island City, Queens, New Yorker Bagels has evolved into a thriving enterprise, making a mark on the city’s vibrant food industry.
Stefano shared that the company’s roots lie in his Greek immigrant family, who ventured into the flower shop business in the 70s and later transitioned to restaurants and food service. During this time, they discovered a unique opportunity in the bagel bakery industry. Landlords provided them access to underutilized bakery spaces, and this sparked the idea of making bagels. Thanks to their extensive network in the food business, the business naturally transitioned into wholesale bagel manufacturing. The founders, one of whom was Stefano’s father, were, “obsessive about quality, about consistency, about being on time,” a trifecta that turned out to be key in their success.
The first storefront in the West Village, called Bagel Buffet, started as a retail shop, but the demand for their bagels quickly outgrew the space. In 1987, they moved their wholesale production to a storefront in Long Island City, marking the true beginning of New Yorker Bagels. Rapid growth necessitated a move to their current location, a larger factory with 20,000 square feet in Queens, in the mid-1990s. Over time, they expanded further with an additional 30,000 square foot warehouse and freezer offsite.
The success of New Yorker Bagels can be attributed to their unwavering commitment to quality, consistency, and customer satisfaction. Stefano emphasized that their obsession with delivering the best products led to strong relationships with coffee shops, delis, and diners across the city. As their reputation for high-quality bagels spread, they ventured into larger food service companies, further fueling their growth.
Today, New Yorker Bagels produces an impressive 25,000 dozen bagels per day, totaling over 3,400,000 bagels weekly. In addition to bagels, they distribute other breakfast items like croissants and rolls. Their clientele has shifted over the years, with more national and food service operators now relying on their exceptional products.
Despite their success, New Yorker Bagels faces challenges, particularly due to the high costs and limited space in New York City. Many other manufacturers have moved out of the city for these reasons, but New Yorker Bagels remains determined to continue their legacy in the city they proudly call home. “The difficulties are that in New York City, the space you need to compete with those larger national bakeries,” says Stefano. “They have a lot of automation. They have tons of square footage. They have very low real estate costs. So, that’s one of the main difficulties.” Stefano stressed the importance of support from the City Council and regulatory bodies to facilitate their growth and retain the talent they employ.
When asked about the special quality of New Yorker Bagels, Stefano mentioned New York water as a crucial component. However, he emphasized that it’s not the only factor. The city’s rich tradition in bagel-making, access to skilled bakers, and a dedication to time-tested processes also contribute to the exceptional taste and texture of their bagels. “The main benefit of being in New York City for us has been just really the people, right?” says Stefano. “We have, I think, access to the best employees in the country.”
New Yorker Bagels is optimistic about the future and is embracing the online marketplace to connect with customers directly. While challenges persist, their commitment to quality and their loyal customer base make them confident in their continued success. Who doesn’t love a good bagel?