Celebrating 25 years in business, Annie and Matt Grove of the Bagel Grove (yes, it's really the family's last name) joined WIBX First News with Keeler in the Morning to talk about a quarter century in business and to share the unusual story of how the family got into the bagel business.

Did you know?

The Bagel Grove uses many locally grown or produced products, including flour from the Finger Lakes, honey comes from local farm and 25% of their cream cheese -and all of their light cream cheese and eggs - comes from local farms.

''We like getting to know the farmers and the product is way better than something you'd get at a factory,'' Annie said.

What is a 'real' NYC-style bagel?

''About once a year, the New York Post runs an article about what a real New York City style bagel is, and how most bagels you get are not. Our bagels meet every spec,'' Annie said.

How you do it

  • Let the dough rest for about 24 hours
  • boil it for 30 seconds before you bake it
  • then, bake for 15 minutes

How the Bagel Grove began:

''My dad was an engineer at GE, and he had to travel all the time. One time, he was on a business trip in L.A. and he was jet lagged and woke up at 3:00 in the morning. He was going through some old business cards and he finds a business card that says 'We'll teach you how to run your own bagel shop'...so a few months later they opened the doors of Bagel Grove,'' Matt said.

The Grove's will celebrate at their Burrstone Road location on September 21st with live music throughout the day and games for kids, Annie added.



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