Goldstein's Bagel Bakery
Goldstein's Bagel Bakery was started in 1989 by the Goldstein family, and continues to be family owned and operated today. Michael Goldstein was inspired to open a bagel shop after moving from Monterey, CA to the San Gabriel Valley, and discovering that there was no place for him to buy his favorite breakfast item. Michael and his wife Bridget spent a year learning how to make traditional New York bagels (from their favorite shop in Monterey) and opened their first store in a former wine shop at the corner of Colorado and Delacey in Old Pasadena.
Although the Pasadena location closed, Goldstein's Bagel Bakery now has locations in Arcadia and La Canada, both less than 15 miles from Oxy.
Goldstein's makes their bagels using all natural ingredients, and they never use additives or preservatives of any kind. Did you know that a true bagel is boiled and then baked? According to the tradition New York method, boiling bagel dough, and then hearth baking it, gives bagels their shine and texture. After rising, the bagels rest in a cool refrigerator overnight before kettling and baking. Kettling is done by boiling the bagels in a huge soup kettle of plain water. This step plumps the bagel, kills the yeast and gives the bagel its shine - no oil involved. The baker must know precisely when to remove the bagels from the water to avoid making huge baseballs or flat pancake bagels! After kettling, the bagels are baked directly on the hearth stone in Goldstein's ovens, providing a crunchy bottom.
Goldstein’s bagels are served in the Tiger Cooler.
- Office: Johnson Student Center, 2nd Floor
- phone: (323) 259-2629
- e-mail: firstname.lastname@example.org