In fact, it's been years since a brand-new bagel place opened in Nashville, so it's exciting to hear that a young entrepreneur is opening up shop making artisan bagels.
Bagelface Bakery has been around for a few months, and now owner-baker Kristen Skrube is poised to open a retail/wholesale store in the Riverside Village area of East Nashville. Skrube is possibly best-known as one of the founders of Taco Party (the mini-Mexican joint within Springwater). She grew up here but has spent time in Wisconsin and New York City and noticed that our fair city hasn't had much of a bagel boom in a while. "It just seemed like something Nashville needed," she says.
With a background in both chemistry and food service, Skrube says she's learned what it takes to make a delicious bagel. One key is a "cold, slow ferment." Letting the dough and yeast interact for 12 hours allows the flavor to come out, she says. It also lowers the PH, which gives the bagels a longer shelf life without preservatives. The bagels are hand-rolled, boiled, then baked in the authentic method.
Skrube is launching a storefront at 1404-D McGavock Pike, in the Riverside Village commercial complex, next to Olive & Sinclair chocolatiers and beneath Castrillo's Pizza. She hopes to open sometime next week.
Customers will be able to buy bagels by the dozen and half-dozen, and she also plans to sell a few spreads like cream cheese (of course) and peanut, pumpkin or apple butters. The location is zoned as a store, not a cafe, so you'll want to take your bagels home or sit in the Riverside Village courtyard to nosh.
At first, bagel varieties will be fairly straightforward: plain, onion, cinnamon-raisin, etc. (Eventually she wants to add something more exotic like pumpernickel onion-raisin, but pumpernickel is a bit more complicated.) I'm a pumpernickel aficionado, so I'm rooting for it to arrive soon.
For more info, visit www.bagelfacebakery.com or call Skrube at 495-1418