When Nord Brue and Mike Dressell started Bruegger's in 1983, they actually founded the retail bagel concept. Up until that point, bagels were considered mostly an ethnic food and were not known much outside of New York. At that time, less than one-third of Americans had ever tasted a bagel!

From their home base in Burlington, Vermont, Brue and Dressell pioneered a new concept that expanded the traditional bagel bakery into a quick service bakery with premium specialty cream cheeses, custom-made sandwiches, signature soups and exceptional coffee. They worked with a professional bagel baker from New York City for 2 1/2 years to perfect their recipe and baking process.

Known for genuine New York-style bagels baked fresh throughout the day, Bruegger's also bakes an array of fresh breads on site including honey wheat and hearty white. Guests can choose a variety of menu items that include unique cream cheese flavors, breakfast sandwiches, hand-tossed salads, hearty soups, sandwiches, panini and desserts, with a frequently changing menu reflecting seasonal and geographical specialties.

Today, almost 30 years after the first Bruegger's opened in Troy, New York, there are over 300 Bruegger's bakeries in 26 states, the District of Columbia and Canada. ... More