Bongiorno Bagels, a family-owned New York-style bagel shop, has opened its doors to enthusiastic crowds seeking authentic East Coast flavors with a local twist. The new establishment is quickly becoming a community gathering spot, where the aroma of freshly baked bagels mingles with the sounds of friendly conversation. Owner Maria Bongiorno emphasizes that creating a welcoming atmosphere is central to their business model. “We don’t just want customers; we want extended family members who feel at home when they walk through our doors,” she explains while greeting regulars by name.
Traditional Techniques for True New York Flavor
What sets Bongiorno Bagels apart is their unwavering commitment to traditional bagel-making techniques. The shop features a rare 30-year-old revolving-deck oven imported from Brooklyn and employs The New York Watermaker system to replicate the mineral composition of NYC water—widely considered the secret ingredient in authentic New York bagels. “We kettle-boil every bagel before baking, just like they’ve done in New York for generations,” says head baker Tony Bongiorno. “There are no shortcuts when you’re trying to achieve that perfect balance of crispy exterior and chewy interior that defines a true New York bagel.”
A Community Hub in Gilbert’s Growing Culinary Scene
Situated in Gilbert’s expanding culinary landscape, Bongiorno Bagels has transformed a formerly vacant storefront into a lively community spot. The shop’s warm brick walls, communal tables, and large windows create an inviting space where neighbors regularly gather for weekend brunches and weekday coffee meetings. Local resident Sarah Jenkins shares, “Gilbert needed something like this. It’s not just about the incredible bagels—though they’re absolutely worth the trip—it’s about having a place where you feel connected to the community.”
Growing Alongside the Community
The Gilbert location is the first of what the Bongiorno family hopes will become a neighborhood staple throughout the Valley. Their choice to open in this rapidly expanding suburb reflects their philosophy of growing alongside the community. “Gilbert has this wonderful blend of young families and established residents who appreciate quality food and authentic experiences,” notes Maria Bongiorno. The shop has already partnered with local businesses and schools for catering, cementing their place while introducing authentic New York bagels to a new generation of Arizona residents.
House-Made Specialties Beyond Bagels
Bongiorno Bagels prides itself on house-made specialties that go beyond bagels. Their in-house cured and smoked lox draws weekend crowds, while freshly whipped cream cheese varieties—ranging from classic scallion to innovative roasted red pepper and honey walnut—have gained their own loyal following. “Everything that can be made from scratch, we make from scratch,” explains kitchen manager Carlo Bongiorno. The deli counter features hand-sliced Boar’s Head products alongside their proprietary corned beef, slow-cooked after a two-week brining process. Seasonal produce from local farmers rounds out their commitment to supporting the regional economy.
A Menu That Marries Tradition and Local Flavor
The bagel variety reflects the family’s New York roots while embracing Southwestern influences. Classic options like poppy, sesame, and everything bagels coexist with unique creations like green chile and local honey wheat. “Our journey from New York to Arizona is reflected in our menu,” says Maria. “We’ve brought authentic techniques—the kettle-boiling, specialized oven, proper dough-handling—but embraced local flavors too.” This blend has won over skeptical New York transplants, with one customer declaring, “I haven’t had a bagel this good since I moved from Manhattan fifteen years ago. The texture is exactly right—that perfect chew with just enough resistance.”
