Business Spotlight: Tom-Tom's Bagel Cafe

One Southeast eatery has added a few new items to its menu—which already keeps staff members busy preparing thousands of bagels each week.

Thanks to baker Scott Bernitt, who started a few months ago,  now offers a variety of homemade breads: white, multigrain, brioche, whole wheat and rye. Those items, in addition to bagels, sandwiches, soups, salads and pastries, are what keeps customers coming back, according to manager Kyle Quinn. He said fair prices for food that is always made on the premises doesn't hurt, either.

"It's our food, and our personality," Quinn, who has worked at Tom-Tom's since 2005, told Patch. "We know most people by their order."

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And often times, that order involves bagels—with plain and everything coming in as customers' favorites. Bernitt said he makes about 75 dozen bagels on Fridays, and more than 80 dozen on Saturdays. 

"One time we got an order for 19 dozen bagels, and the person wanted them for that morning," Quinn said with a smile. "We did it, but we do like a little more notice."

Extra notice for big bagel orders is important, since the process that goes on in the cafe's kitchen is quite time-consuming. First comes the dough mixing. Then, the bagels proof for 60 minutes—that's when they take shape.

Next, the bagels sit in the refrigerator for several hours, usually overnight. After that, the baker pops them into boiling water for less than a minute, before removing the bagels and letting them sit in the oven for 15 to 20 minutes.

"Sometimes we'll sell out, and we try to keep making them as needed, " Quinn said. "But at noon, it just doesn't make sense."

While the 12-year-old cafe—which offers seating in the form of several tables designed for two or three—does sell breakfast all day, lunch is becoming popular, too.

The cafe's Facebook page lets customers in on daily specials, like roasted pork loin served on a hero with lettuce, tomato and a choice of extra toppings. Often times, patrons who mention they saw certain posts will receive a free soda with their meal.

Another thing fans may be able to find on the Facebook page? The latest menu additions. That's one aspect of managing the shop that is always on Quinn's mind.

"[One of the challenges] is keeping things new and fresh, so people don't get tired," he said, adding that it's rewarding to hear compliments from customers who enjoy their breakfast or lunch.

Bernitt feels the same.

"I get to interact with the customers. Anytime a customer come in and says 'Hey, can I speak to the baker?' I'm here," he said.

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