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New: Logan’s Bagels Are the Kind You Long For –Get ’em Hot Right Out the Oven

Food & Drink, Food & Drink News

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Written by Brett Llenos Smith

Published on November 30, 2022
Logan’s Bagel’s / Photo courtesy of Logan’s Bagels

Bagels are great. You might like them split open and toasted, maybe with some cream cheese. Or you might like a bagel breakfast sandwich. But do you crave bagels? Do you think about bagels the same way you think about donuts or even really good coffee?

Logan’s Bagels is out here in Black Rock making bagels that you long for. Bagels that you treat yourself with. Rather than being rich and decadent, Logan’s bagels are light and spongy with fresh ingredients and toppings that vibrate off the tongue.


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Logan’s Bagel’s / Photo courtesy of Logan’s Bagels
Logan’s Bagel’s / Photo courtesy of Logan’s Bagels

Owner and head bagel-maker Scot Logan was working in the airline industry when the pandemic hit, and like a lot of people he got into baking, and bagel making in particular. Having grown up downstate in Westchester county, Logan ate classic New York City-style bagels as a kid. But as an adult, his tastes shifted and he began to realize that the NYC bagels just weren’t hitting like they used to.

“I know they have this appeal to them, but I don’t find them to be very healthy,” Logan says. “They’re usually made with processed white flour and they’re gummy. If I eat one, I feel a little lethargic and my belly feels full.”

Logan’s Bagel’s / Photo courtesy of Logan’s Bagels
Logan’s Bagel’s / Photo courtesy of Logan’s Bagels

To make a lighter bagel, Logan decided he had to go with sourdough. He also decided to retain the services of Beth George, a bagel consultant in New Jersey. Under the tutelage of George, Logan perfected his sourdough, and the results are impressive. But maybe more impressive is the way Logan serves his bagels — right out of the oven. Customers should pre-order their bagels and schedule a pickup time at the bagels shop, which is located on Chandler Street in Black Rock inside the Food E commissary kitchen building. When you get there, Logan pulls your bagels out of the oven, puts them in a brown paper bag and hands them to you.

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Logan’s Bagel’s / Photo courtesy of Logan’s Bagels
Logan’s Bagel’s / Photo courtesy of Logan’s Bagels

I gotta say: Getting bagels right out of the oven makes a big difference. On my everything bagel, the seeds and herbs are more aromatic and tastier.

“I like getting a baguette from a bakery that’s just come out of the oven,” Logan says. “It’s so crunchy, warm and gooey. It’s hard for me not to eat the entire baguette right away.

“I’ve never been anywhere where you can do that with bagels,” he adds.

Logan’s Bagel’s / Photo courtesy of Logan’s Bagels
Logan’s Bagel’s / Photo courtesy of Logan’s Bagels

For now, Logan says he’s happy to continue operating out of the commissary kitchen. In addition to getting the bagel direct from the source, you can also find them at both Kornerstone café locations (in Larkinville and East Aurora), and The Village Juicery on Elmwood Avenue.

For now, Logan also says he’s happy to be able to pursue a creative passion.

“I came from a job as an airline pilot where everything is checklist-oriented and all about getting the details right,” he says. “I can still do that at Logan’s Bagels with measuring ingredients and maintaining cleanliness, but it’s nice to add in a bit of creativity.”

Hours: Order online for pickup

Shops/Retail

Logan’s Bagels

27 Chandler Street Suite 209A Buffalo, NY 14207

North Buffalo

  • Shops/Retail
  • Baked Goods
  • New

Authentic artisan crafted bagels boiled and baked fresh Friday - Sunday. Read Our Article About Their Opening [sm_anypost columns="1" posts="1" include="1121952"

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Written by <a href="https://stepoutbuffalo.com/author/brett-smith/" target="_self">Brett Llenos Smith</a>

Written by Brett Llenos Smith

Brett Llenos Smith is a freelance writer based in Buffalo’s Allentown neighborhood who has been covering local food and culture for Step Out Buffalo over the past six years. As someone with a multi-ethnic background, he has a passion for exploring and understand the many diverse corners of Western New York.
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