BROOKLYN BAGEL BAKERY was started in 1953, by our founder Seymour Friedman. He rented space from Weitz’s Bakery, in the West Adams section of Los Angeles. He later took over the bakery at the 4658 West Adams Blvd., and Brooklyn Bagel Bakery came into existence. We moved to our current location at 2217 West Beverly Blvd. in 1965. To this day, Brooklyn Bagel Bakery is owned and operated by the Friedman family.
Brooklyn Bagel Bakery prides itself on making quality products, using only the best ingredients, and delivering them to our customers in a timely manner. Customer service and satisfaction have always been extremely important to all of us at Brooklyn Bagel Bakery.
Brooklyn Bagel Bakery still makes bagels the traditional way by boiling them before they are baked. Although this method is more time consuming, Brooklyn Bagel Bakery feels that it is the only way to produce a product we are proud of to offer. This is a real bagel and not a roll with a hole. Most of Brooklyn Bagel Bakery’s business is wholesale and we make deliveries to all of Los Angeles and Orange counties.
There are some who insist that traditional bagels can only be made correctly with New York water. Our founder, Seymour Friedman, believed the opposite – that any bagel can be made anywhere correctly with the right attention to detail, ingredients and emphasis on quality. Our nearly 60 years of continuous service to the Southland is testimony to his belief.
We serve bakeries, delis, institutions, and restaurants, and some of the best delicatessens in Southern California including Nate n Al's, Canter’s, Factor's, Art's, Langer's, and Izzy's.
We welcome event planners, caterers, and banquet halls. Call our owner Richard Friedman at 213-413-4114 between 10AM-4PM weekdays to discuss your restaurant or business bagel needs. We look forward to working with you.
Image courtesy Brian Davis Photography