If you've ever take the R or W on 8th street or are a bagel connoisseur, you’ve probably come across Brooklyn Bagel and Coffee Company. You might have ordered a quick coffee and a bagel, or just passed by and wondered why the line was so long. But how well do you know the restaurant beyond the bagels? With the arrival of the NYU Violet Bagel at Brooklyn Bagel, available until the end of February, it's about time we all got to know the history of the beloved bagel shop. We had the chance to speak with Peter Voyiatzis, one of the founders of Brooklyn Bagel and Coffee Company, about their story of the business beyond just bagels.
The great minds behind Brooklyn Bagel are none other than two NYU alum: Peter Voyiatzis and John Rocchio. Both attended New York University’s Tandon School of Engineering, and went on to become civil engineers. In the 1990s they went on to own a union construction company together and built projects for city agencies. Unfortunately, they were put out of business when they lost city funding for their construction projects, as federal funds were devoted to homeland security in the wake of the 9/11 Terrorist Attack. But this was not the end for them. The business partners pivoted and decided to “fill a bagel void” in Astoria where they opened their first storefront in 2002. Since then, their bagels have grown beyond Astoria to Chelsea, Greenwich Village, and even as far as the Westchester-Mamaroneck area.
Despite their business stretching across the boroughs of New York, there are no Brooklyn Bagel locations in Brooklyn. So, why is it called Brooklyn Bagel if it’s not in Brooklyn? Bagels were introduced to New York City by Jewish immigrants in the 19th century. By the 1990s, Brooklyn was home to one of the largest Jewish populations in the world, solidifying its connection to bagel-making. Voyiatzis says “We believe the NYC bagel was first created in someone’s kitchen in Brooklyn. Our name pays homage to that.” So even though they may not be physically located in Brooklyn, the essence of Brooklyn and the origins of the bagel are embedded with every bite of your bagel.
A lot of thought went into the bagels available at Brooklyn Bagel today as Voyiatzis and Rocchio, with their engineering background, spent a year of research to carefully craft the delicious bagels they serve. Voyiatzis says that this helped them to “understand the world of the dough” and everything that goes into a truly traditional New York bagel. And that is exactly what these bagels are: traditional New York bagels. The goal wasn’t to make something completely new like the cronut or a doffle, nor be the sole bagel business in the area, but to make improvements to a beloved New York staple by including healthier and better-quality ingredients.
Now, Voyiatzis views foods differently than when he was a mere consumer. “I take pause every time I purchase an item to appreciate the farmer who grew my food or the deli person who created my sandwich, the artisan who crafted my jacket, or the engineer who designed my chair,” says Voyiatzis. From bagels to baked goods to clothing and furniture, everything takes a lot of effort to make. As with any effortful process, mistakes are bound to happen along the way. To Voyiatzis, mistakes are all just part of the beauty of humanity and the things we create.
Courtesy of Julia Barnes
The collaboration between Brooklyn Bagel and Bite Club reflects how Voyiatzis' values the effort behind every product. It started out as an idea by our marketing team, driven by Bite Club's belief in supporting the local businesses that support us students at NYU. Whether it be that quick bagel run before class or meeting up with friends for a bite, we found that Brooklyn Bagel has become a staple in the daily lives of NYU students. Through this collaboration, we wanted to highlight not only the quality of their food but also their commitment to the community that surrounds NYU. Before we knew it, our November concept pitch for a Violet 100 promotion quickly evolved into brainstorming and taste testing the purple swirl you can find in their shop today. The bagel's debut during NYU’s Violet 100 Spirit Week made it even more meaningful as we were able to showcase our school pride through food!
So, if you are a foodie who simply likes trying different restaurants or someone who just wants a bagel shop that is convenient and has food that tastes great, look no further than Brooklyn Bagel and Coffee Company. Although Voyiatzis does not intend to share his future business plans, his final bit of advice for aspiring food entrepreneurs is to “Do something that makes money, but don't be led by money. And be kind. Always be kind.”
Be sure to get your NYU Violets bagel before the end of the month! If you’re unsure what to get on the Violets bagel, you could always try Voyiatzis’ favorite: the Brooklyn Bagel Classic, which includes smoked salmon, scallion cream cheese, red onion, tomato and capers.