W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
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decided to forgo a corporate job, choosing instead to work at a bagel or founder Alex Brandwein, growing up just outside shop, learning the ins and outs. He visited stores across the country, New York City, bagels were always a personal favorite. talking to successful owners to better understand the business and After high school, he attended the University of learn how the best bagels are made. Wisconsin-Madison and spent seven years working In conjunction with his academic focus on entrepreneurship and real in investment banking and private equity, first in estate, Alex developed the business model and recipe for Brandwein’s Chicago, then back in New York. His path to owning Bagels. He says the reception and ongoing support a bagel business started when he felt the urge from the community has been incredible from day to pursue something entrepreneurial and one. “It’s mind-boggling how quickly it all enrolled in UNC Kenan-Flagler Business BRANDWEIN’S BAGELS 505 W. Rosemary St., Chapel Hill unfolded,” Alex admits. By the end of School’s MBA program in 2018. 919-240-7071 Alex immediately fell in love with the local brandweinsbagels.com community here in Chapel Hill but was disappointed there wasn’t a downtown bagel shop to grab a bacon, egg and cheese. This craving prompted him to start playing around with the idea of bringing New York-style bagels to town. “After one test trial using boxed ingredients, I was hooked. I began researching how to make bagels from scratch, ultimately coming up with my own recipe for authentic New Yorkstyle bagels,” he shares. As the time approached for his MBA summer internship, Alex
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chapelhillmagazine.com
March/April 2022