Bagels are simple. We let them stay simple.
Bagel&Co started with a single oven in Bulduri and the idea that Latvia should not be without a single place where you can be handed a real bagel. Today we have two cafés and one bagel bun that we have been continuously refining for more than five years.
Three ingredients, one obsession.
We didn't start out as a restaurant. We started as people who stood in line at Brooklyn Bagel in New York and returned to Latvia with one question: why is there nobody here doing this properly?
The first bagel came out in 2021 in Bulduri, in a small spot by the railway station. We mixed flour, water, yeast and salt — and left it to rest overnight in the cold. In the morning the rings went into boiling water with honey, then into the oven. Those were the first 30 bagels. The rest is just a little more experience.
In 2023 we opened our second location — Garage in Piņķi. The same process, the same attention to detail, only with a focus on weekday lunches. Today we bake around 600 bagels a day. The fillings change, the method does not.