When does a food trend evolve into a local fixture?

It dawned on me that this has happened with bagels in New Orleans during a recent trip to New York City.

For once, in the American heartland of bagels, I felt no need to have one. I knew my cravings were well handled back home in New Orleans, and that’s new.

Bagels have been booming from coast to coast, often driven by large brands expanding. But in New Orleans, it’s been a largely homegrown ascent as people who yearned for a proper bagel set out to fill a void.

Today, New Orleans has its own artisan bagels and grocery store bagels, bagels at the farmers market and on campus, late-night bagels and hangover helpers, bagels for the parade route and platters for holidays and house guests.

There is enough range to cement loyalties and fuel arguments, a sure sign that something is part of the conversation and not just a blip.

Link in my bio has the full story, a romp through today’s bagel scene around town.

Here are a few photo highlights, including

@flourmoonbagels (who’s on Team Pumpernickel?)

@shugsbagels , with the bodega BEC perfected , and check that Rueben too (and open til 2 am!)

@bayoubagelcompany , making local bagels a grocery store find

@humblebagel , doing it on Freret for a dozen years now

@leosbread , with its farmers market stand at all three @crescentcityfarmersmkt

Much and many more in the full story via the link in my bio

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #bagellover Less