Hand-rolling every bagel they make is not an easy task, but this involved process to give their bagels their distinctive taste that keeps people coming back. People rave about their bagels, explaining that they are the best they have ever tasted in their life. Other customers have demonstrated that no other store compares. The way they make their bagels has been bringing customers back for more for over 40 years. In our interview with Jesse Spellman, he stated, "We have third-generation families coming in now." Their production patterns are sustainable and don't include non-environment-friendly machinery. Utopia Bagels provides fresh bakery bagels and does not use the freezer bagel method. The company has high standards when it comes to the production process. Spellman and Pantaleo's efforts have allowed for sustainable upkeep for years in the future and have provided meals for their community, and have left their customers with a positive experience. In the interview, it was noted that the majority of people coming in are loyal customers who enjoy the experience and excellent quality food. Owners Scott Spellman and Anthony Pantaleo worked in the bagel business their whole lives, learning the ins and outs of the industry.
In 1980 they were inspired to go out on their own and open up Utopia to provide the best experience possible and open a place where the community can come hang out and enjoy good food.
One of the main driving forces for opening Utopia was that they were great at making bagels and the profit margins on bagels are very high.
This allowed them to grow exponentially over the year, adding more staff and expanding their operation. Scott’s son Jesse is now a major part of the business and is currently helping them expand the business even further.
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Jesse has been around the business his whole life and in the past two years began working full time.Īs Utopia began to gain more traction with their social media platforms and countless publications writing about them Jesse saw and opportunity to grow the business nationwide through a delivery service called Goldbelly. They currently ship as far as Hawaii and Alaska and fulfill about 150 orders a day. By expanding the store and adding more ovens Jesse plans on doing 400 orders a day this holiday season through Goldbelly. Their newest venture is their mobile food truck that now does catering events for the New York Food Truck Association and many private events. Jesse says that he recently booked a private event for a couples wedding, as the newlyweds could not miss out on Utopia Bagels on their special day. 1.Their store is truly not just any bagel store. Check out our list of the best bagel shops in Queens. Think you need to make a trek to Manhattan or Brooklyn for that perfect bagel? Think again. Sure, a spread can make any ole bagel taste good, but a GREAT bagel tastes good just by itself. Not to mention the endless variety of choices from sesame seed, onion, everything, poppy seed, cinnamon raisin you name ’em. It’s amazing anyway you eat ’em–from plain toasted with peanut butter to a smear of cream cheese, smoked lox, onions, and capers. When done right, it has just the right amount of crunch to softness ratio that is incredibly satisfying from the first bite to last.
And, what’s not to love? It’s comforting. Whatever it is, a New York bagel is like none other. Some say the secret must be in the water, others say its just good ole technique. Once you have had a bagel here, the rest just seems like a sad knockoff. New York City bagelsare as legendary as the New York City pizza.
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