See Spot Bake

Spot Bagel is turning out its namesake grab-and-go breakfast staple with a small-batch, locally sourced "slow food" approach right here in Burlingame.

No two bagels are created equal, and the proof is in the proofing process at Spot Bagel. In bread baking, proofing is the final process of letting the dough rise before putting it in the oven, and Spot Bagel bakers have their own way of doing it - as these bakers do with most steps in the production process.

A cold and dry aging method following a hot and humid proofing process gives the bagels “a good, strong taste,” said Jay Glass, Spot Bagel owner, chief protagonist and bagel guru. 

The how of Spot Bagel's eight-step artisan production process is just as important as the where. Ingredients are sourced locally, and must meet a fresh and organic standard of quality.

“One of our advantages is fresh ingredients. We hope our customers can taste the difference,” said Glass.

The Frida Bagel may be the epitome of a different bagel, the recipe for which requires roasted fresh poblano peppers, freshly zested lime and blue cornmeal. The standard flour for all Spot Bagels is Giustos organic unbleached flour which comes from a mill factory in South San Francisco. 

Spot Bagel puts as much of a flavor profile into its sweet varieties as its unique savories like the Frida Bagel.

A cinnamon-raisin bagel is hardly unique, but where Spot Bagel differs from the run of the mill is the use of Saigon and Ceylon cinnamons, cardamom and both black and golden organic raisins in the Spiced Raisin Bagel.

This writer can attest to Spot Bagel’s fresh ingredients. On a visit to the bagel bakery headquarters, a lofting scent of citrus hit my senses as soon as I entered the front offices. Sure enough, a peek into the bakery facilities revealed staff baker Lauren, who was juicing fresh Valencia oranges. 

As to the decision to establish baking facilities in Burlingame, Glass said that the “uber sophisticated” foodie scene in the Bay Area was in need of a good bagel.

“In the Bay Area, there’s a premium kind of every product - but no premium bagels or anyone using organic ingredients,” said Glass. “Myself, and the people behind the company, believe there’s a demand.”

Spot Bagel is 95 percent certified organic through Oregon Tilth, an internationally recognized certification entity which has been certifying the USDA National Organic Program since 2002. Other well known food brands that have been certified organic through this entity include Annie’s Homegrown (yes, the same Annie’s as the mac 'n cheese found at natural grocers with the adorable bunny on the box). 

To gain certification is a feat in itself, according to Glass, who said not only were Spot Bagel’s ingredients put under the certification microscope but so were supplier relationships and the Ecolab solvents and washes used on bakery equipment.

So far, Spot Bagel is a wholesale operation, so don’t expect a retail bagel shop to pop-up on your street corner anytime soon. Though, in keeping with the locally sourced essence of the company, Spot bagels are locally distributed, as well.

The bagels can be found in small, privately owned markets throughout the Bay Area and are even served at UC Berkeley and throughout the 24 schools in the Santa Clara Unified School District. 

In Burlingame, the bagels can be found at located on Burlingame Avenue and Earthbeam Natural Foods market at Broadway and Capuchino avenues.

Though it may not be obvious to consumers, Burlingame has become a part of the culture for Spot Bagel’s staff of nearly 20.

An internal four-part mantra makes use of the symbolism of a Burlingame tree, a Trident Maple, growing right in front of Spot Bagel headquarters located at 1730 Gilbreth Road.

”The tree out front of the office is a symbol to stay rooted in the community,” said Glass.

Even as Spot Bagel’s current production of about 5,000 bagels per day increases to reach the maximum output of a 20,000-square-foot bakery facility (Glass estimated that capacity could be 100,000 bagels a day), it is part of the business model to “become more involved in the community as we grow,” said Glass.

That means giving back to the Peninsula region by way of more than baked goods. Currently, community involvement has included donations to Shelter Network, a Peninsula-based non-profit with a mission to permanently re-house homeless individuals and families. 

Speaking of family, Glass said that eating (in his case) and baking (in his mother’s case) bagels is a long-standing tradition of his upbringing and Jewish heritage.

Though the bagel is for Glass a food that brings out family tradition, the approach Spot Bagel has taken is both a nod to traditional processes (boiling the bagels, for example) and a new-age twist on each recipe.

Said Glass, Spot Bagel breaducators are “purists in terms of the production process, but our approach to ingredients is very Bay Area 2011.”

Where to get Spot Bagels in Burlingame: Spot Bagels can be found at Earthbeam Natural Foods and Burlingame Produce.

What varieties to try:

Go for the Frida Bagel. With an open mind, this could be the best breakfast compliment yet to a veggie omelet or chorizo frittata. The blue cornmeal makes it a bit more dense than Spot Bagel's other varieties, but that can only add to its savory appeal. (Read: For the hearty breakfast lover.) 

If you don't have an early morning meeting, The Joy of Garlic Bagel is a wake-up call for your tastebuds (but not your breath).

An everymorning go-to is the Orange Poppy bagel, which has a zesty, citrusy flavor and tastes excellent with a heaping spread of fromage blanc.