Wildly-Popular Bayou Bagel Company is Getting a Brick and Mortar

The new location will allow the company to continue to meet rabid demand.

For the past couple of years, Bayou Bagel Company has built up a rabid fan base in New Orleans as a pop-up and wholesale operation, and it’s now planning to set up shop in Uptown at 3625 Prytania St.

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Co-owner Howie Kaplan recently told What Now New Orleans that the secret to his company’s success is a dedicated multi-day production process and sourcing high-quality local ingredients, such as locally produced sugar and pecans. The results are locally made bagels that rivals some of the best from the Big Apple. In fact, demand for the bagels is so strong, Kaplan said customers at one market have set up a phone tree for when the fresh bagels come in. The bagelry currently focuses on four primary flavors: plain, everything, rosemary garlic and honey pecan.

“It’s not a New York bagel, it’s a Louisiana bagel,” Kaplan said emphatically.

The company’s bagels are currently available at a number of local cafes and markets. Kaplan said the new brick-and-mortar location in Uptown will have the kitchen space to meet surging wholesale demand. It will also be a retail outlet for bagels and housemade cream cheese spreads, which include flavors like garlic herb and their signature Muffaletta spread. Fresh pressed-juices and coffee will also be available at the location. While there will be a lot on offer, Kaplan was hesitant to call it a proper café.

“We’re going to continue to concentrate on wholesale. That’s our bread and butter,” he noted.

Brett Llenos Smith

Brett Llenos Smith

Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
Brett Llenos Smith

Brett Llenos Smith

Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
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