![]() There’s nothing worse than standing in one of these weekend lines only to come face to face with a “Sold Out” note posted to the glass. Rebelle Artisan Bagels, photo by Michael Cevoli He is also quick to credit his staff of thirty for KNEAD’s success: “They crush it every day.” We’re not trying to be everything to everybody,” he says of his menu which doesn’t stray far from donuts with pop-overs and muffins. “Rhode Islanders want to know where their food is coming from,” says KNEAD’s Lastrina, who adds that it’s “good quality food from scratch and customer service that are essential ingredients, not volume. Overwhelmed and overjoyed, Pagan knew she was on to something. She even learned how to cure smoked salmon for that quintessential bagel topping, lox, and once she perfected a basic set of recipes, scaled-up and set-up pop-up shops baking bagels on-site to a tremendous response. So, 28-year-old Pagan did what most MIT-grads raised in Puerto Rico working in corporate merchandising would do: she learned how to make bagels herself. I bought my fish from a fishmonger and my bagels from a bagel place.” After relocating to Providence, Pagan wasn’t getting much of an answer to her question: “Where’s a good place to enjoy a bagel with cream cheese in the city?” Time and time again, research lead these industrious types to ask the culinary question: Why are there no _ places in Providence, where ambience is just as important as quality? Says Pagan, “When I lived in Brooklyn, I liked how there are places for each thing. Most of the origin tales are the same: driven individuals with dreams of owning businesses that would fill a need with a smile-inducing product while providing an opportunity for reinvesting into the communities served. ![]() ![]() There’s husband and wife Lori and Paul Kettell of PVDonuts the team of owners at KNEAD Doughnuts lead by Adam Lastrina, formerly of Seven Stars fame, Wetherly Rouleau, and Bolt Coffee co-founders Bryan Gibb and Todd Mackey Milena Pagan of Rebelle Artisan Bagels and Providence Bagel’s Wietecha. ![]() They say that ideas are in the air, and this seems to be the case for the brains behind each operation who took residence of their retail spaces not only in close proximity but timeline, all opening between 20 and within a square mile of each other. “Everything is made fresh daily on-site,” says Chris Wietecha, owner of Providence Bagel, citing there isn’t even a freezer at his inviting place on 695 North Main Street. And unlike large chains, which run on quantities with pre-fab food from sources unknown, this quartet of locally owned establishments values quality and providing a mission-driven customer experience along with a nice place to sit. Simply follow the serpentine file of early-risers eagerly willing to commit to the line for a fresh hand-held product – while supplies last, that is. On any given weekend morning on the East Side, you don’t need an app to locate hot-spots KNEAD Doughnuts, Providence Bagel, PVDonuts, or Rebelle Artisan Bagels. However, a new team of entrepreneurs has risen to the occasion, and quicker than instant yeast. Even here in Providence, a city famous for foodie culture, specialty and artisanal donut and bagels shops could not be found. Not quite the schmear of which dreams are made. Chances are, unless you arrived at the crack of dawn, your donut would be a bit stale with coffee to match, and if you wanted cream cheese – it was plain, maybe with chives if you were lucky – provided in a small to-go container with a peel-back foil lid. Just a few years ago, meeting at a donut shop meant a cheap breakfast in a sterile space. So how are four local businesses taking the grab-and-go breakfast by storm at a higher price point? By challenging the notion of what your nosh is. to 1 p.m.Donuts and bagels have been around forever, and for a proverbial dime a dozen. The post also mentions visiting Rebelle at Little Sister PVD and a pop up shop at Farm Fresh RI‘s Sims Avenue market which takes place Saturdays from 9 a.m. “We are keeping the kitchen we still have our lease, our landlords are the best, and we are going to put our heads together to sort out how Rebelle can come back in this same space, different vision, same amazing bagels & leadership team,” the post says. ![]() We need a reset.”Īlthough they say they’re are closing their doors effective immediately, it doesn’t seem they are going away for good. “It’s time to call it a day, at least for now. “We haven’t had a steady roster of sandwich makers for months and doing online and in person and bodega and everything to keep it going has worn us down,” the post reads. In a social post, the business said while they’re proud to have made it through the pandemic, they no longer have the staff to meet the level of service their customers are used to. (WPRI) - Rebelle Artisan Bagels took to social media Friday to announce they are closing their doors. ![]()
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