baked

the ultimate food high

Closing Time: Bruegger’s Bagels

-Claire Mackman

Bruegger’s Bagels, the go-to breakfast spot just across from Faegan’s, has recently announced that its South Crouse Ave. location will be permanently closed. Unfortunately for all of you die hard bagel fans, the ease of strolling to Brueggers to fulfill your hungover cravings will soon be a thing of the past. According to NCC News, the closure is rumored to be associated with the owner, Flour City Bagels filing for bankruptcy in March of 2016.

BAE•GOALS 🤗👅

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To the devoted Bruegger’s customer, this is considered a tragic loss in the SU community and beyond. The hashtag #byebagels has surfaced on social media to help draw attention to Bruegger’s closing. Jenna Satell, a sophomore at Syracuse University and bagel- lover claims, “I am overwhelmed with emotion” and hopes to see another bagel shop open in the meantime.

The well-known chain restaurant directed all its clientele to its Nottingham and Erie Boulevard locations. This means to get that Santa Fe Egg Sandwich  or that quirky pumpernickel bagel you love so much, you’ll have to take a 7-10 minute car ride to a slightly less convenient Brueggers. If you’re not yet willing to travel a little but still need something to cure your bagel itch, Dunkin Donuts’ breakfast sandwiches are always just across the street. While Dunkin may not be comparable to Bruegger’s Bagels mouth-watering creations, it might be able to tide you over until your bagel-“hangry” ways are resolved.

Despite this misfortune, if there’s a will, there’s a way (to get a bagel)! While the combination of eclectic bagels, unique flavors of cream cheese and aromas of toasty breakfast sandwiches is almost instantly associated with Breugger’s, the style of the iconic bagel bungalow can be sought out in a few neighboring places.  

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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