Earlier this month Echo Park Patch paid a visit to Brooklyn Bagel Bakery, the family-owned bakery that has operated on Beverly Boulevard in Historic Filipinotown since 1965. Richard Friedman, whose father, Seymour, opened the original store in the West Adams district, talked about how his company has experimented with new flavors and recipes over the years. Some bagels have proved more popular than others, according to Patch:
Everyone remembers the low carb diet craze that put the kibosh on Krispy Kream’s foray into world domination. Brookly[n] Bagel’s answer, a gluten free bagel. That lasted all of one year at best.
The sun-dried tomato version was phased out last year. Pesto, garden vegetable and Asiago cheese met the same fate. Sometimes a bagel is just a bagel.
The Southern California staples–jalapeno/cheese, cinnamon/raisin–remain popular sellers.
Now if they would only phase out that green, St. Patrick’s Day bagel.