The Bagel Co. opened its doors on Last Chance Gulch in 1994. We opened our second store, on 11th Ave, in 2007. The current owners purchased The Bagel Co. November 1, 2000. We spent our next year getting used to waking up early and running all the ins and outs of the store. Coming from working in restaurants that operate mainly in the evening the waking up part was the most difficult!
In January of 2002 we traveled to San Francisco to learn how to roast coffee. We learned everything from how to purchase the proper equipment, picking out the best green beans to roasting our own blend. On our return we spent nearly a year studying and gearing up to begin roasting. Our first cup of coffee we roasted was sold on December 2, 2002, and every cup since has been our own roast.
The original owners did their own studying on how to make the best bagels and how to operate a bagel store. When they sold it to us they spent a great deal of time teaching us how everything was done. We will always be grateful for the extra they did! They truly cared about the success of the business whether they we here or not! In January of 2005 one of the longtime employees, and her husband, of The Bagel Co. became a partner in the business. Among many reasons, ultimately, the opening of a second store was predominate, and successfully launched in January of 2007. She has been with the store from the beginning and since becoming a partner has been the perfect fit. As of March 2009 The Bagel Company made yet another change in it’s ownership with our buying out our partners. They did so many great things for the business and will be sorely missed. Thank you for so many great years of work!
Since the beginning there have been many changes, however, one thing that has remained the same is how we make our bagels. No we did not invent the bagel or even perfect it, but we do our very best to give you the best bagel we can.
The process of making a great bagel begins with the best products. All of our baked goods are made from scratch daily at our store. The bagel process begins each morning by making the dough; running it through the cutter and forming machine, loading the formed bagels onto a rack then rolling them into our cooler for overnight proofing. The next morning that same dough goes into boiling water and out onto baking boards. We then place them into our revolving oven and at the right time flip the bagels off the boards onto baking stones. When the bagels are done, we take them right out of the oven and into our baskets for sale to the next customer. “If it ain’t boiled it ain’t a bagel!”
735 N Last Chance Gulch,
Helena, MT 59601
Phone: (406) 449-6000
1411 11th Avenue
Phone: (406) 443-1900