Our company was founded in Faneuil Hall Marketplace in 1982 as Julian’s Cheesecakes Inc. Julian’s sold cheesecakes for eight years. In 1990, looking for something to do with the excess cream cheese, Julian’s Cheesecakes began selling bagels. The bagels sold better than the cheesecakes and Finagle a Bagel was born.

Today, Finagle is still a family run business. We recently moved the company into a brand new state-of-the-art facility in Newton, but every Finagle a Bagel bagel is still boiled and baked by hand, fresh everyday. The bagels are never frozen. Our dough is mixed every morning, then proofed and aged for over 12 hours. Our bagel dough is sent out to our stores every night. The bagels are then hand-kettled and baked on burlap sticks in rotary ovens at our stores by our skilled bakers. It is an old-world, time-consuming and expensive way to make bagels, but we know it is the only way to make a bagel -- the very best bagels anywhere.

We use only top quality ingredients and will never cut corners. You can see us make our bagels at our new facility, bagel museum and outlet store. We call it our World Headquarters. Please come visit us here or at any of our 20 locations in and around Boston. We look forward to seeing you.

We truly care about our business, our employees and our guests. Some people refer to us as a “chain” but we prefer to be known as a local, Boston-born and based, family-run operation with 20 locations. We are flattered that some think we are bigger than we are, but no matter how big we get, we never want to get too big to try to satisfy each and every guest. If you have a problem, question or concern, please contact us via email at guestrelations@finagleabagel.com.

Laura B. Trust and Alan Litchman
Owner and Co-Presidents