Nashville’s bagel game has moved into a new league in recent years, with lots of new players as well as expansions. Earlier this month, All or Nothing, purveyor of sourdough bagels that had previously been located in an Airstream trailer in East Nashville, moved into its first brick-and-mortar spot.
All or Nothing has opened its shop on Buchanan Street, and founder and owner Kathleen Sharpe says the new space will allow her and the business to expand creatively. All or Nothing bagels are hand-shaped, naturally fermented and baked in a wood-fired oven — and doing that outdoors was a challenge.
“Operating any business outside is difficult — it was difficult for our staff and our products,” she says, noting that being able to provide a consistent environment, in terms of humidity and other conditions, is important for sourdough success.
Kathleen Sharpe
Now that All or Nothing has indoor climate control, Sharpe has been able to expand the menu by launching a pastry program. Pastries are on display so customers can see what they are ordering — something that was not possible from a small window in an Airstream. There’s also a new sandwich line, and the menu features about four times as many options as before. The new spot, while bigger than a trailer, is still small at 400 square feet, and Sharpe likes that vibe. She’s leaning into the offbeat nature of the Buchanan Arts District and feels that All or Nothing can help contribute to a European cafe-style culture in the neighborhood.
The bakery’s name was born from a couple of different meanings. First, it has to do with the bagels themselves. They are available in two varieties: with everything seasoning (aka “All”) or plain (“Nothing”). On a bigger level, the words also reflect Sharpe’s philosophy of going all-in on her projects, from expanding a small business to creating an inclusive environment that welcomes a diverse population as staff and customers.
All of Nothing is open Friday through Sunday.
