Rebelle Artisan Bagels' Pagan Talks Breakfast Sandwiches, Pastries & More on LIVE
Rebelle Artisan Bagels' Pagan Talks Breakfast Sandwiches, Pastries & More on LIVE
Located on the East Side’s Camp Street, Rebelle serves hand formed bagels, breakfast sandwiches, pastries, and coffee.
Pagan says, “I wanted a really creative approach to making bagels, with everything done from scratch, and pushing the limits of what people’s imagination of what a bagel could be”. With a background in chemical engineering, Pagan puts her science skills to good use to pinpoint her perfect bagel recipe.
A part of Rebelle’s mission is to “Use local ingredients and follow tradition”.
To make their bagels, “Our flour is from King Arthur out of Vermont, and our Rye is from Maine Grains, which is basically a flour startup working with local New England grain growers and helps maintain the local grain ecosystem. Our fish is purchased locally from fishermen out of Narragansett for our lox, and our coffee is from Borealis Coffee. They are located only five miles from the shop, from roast to cup it takes less than a week so it is always fresh”, says Pagan.
Following tradition, each of the 1400 bagels made daily are hand formed, baked, and then boiled. To pair, Rebelle also makes all of their spreads and toppings in house as well. “We use spreads as a vehicle to showcase global flavors. Right now we have a preserved lemon and parsley spread. Some people are may not know what preserved lemon is, but that’s the point! We are stretching people’s palates” says Pagan.
Pushing the bill past bagel dough, Pagan also bakes pastries such as muffins, monkey bread, and cookies. “We made these halvah cookies from the leftover sesame seeds that we coat bagels with. We really hate food waste, so we try to put everything to good use” Pagan says.
Follow Rebelle Artisan Bagels on Instagram at @rebelleartisanbagels for updates on their specials and orders.