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.
In 2003, Bruegger's welcomed new ownership and expanded beyond bagels into breads,
wraps and other lunchtime menu items, and began updating bakeries to reflect the
welcoming feel of a New England farmhouse-inspired bakery-café that Bruegger's
has evolved into.
Today, more than 20 years after the first Bruegger's opened in Troy, New York,
there are approximately 260 Bruegger's throughout the U.S., with more on the way!
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