Exodus Bagels Is Spearheading a “Breakfast Bazar” in Roslindale
Exodus Bagels’ Adam Hirsh has been planning his own diner and deli in Roslindale for nearly 100 batches of New York-style bagels—the self-taught baker meticulously numbers each one. Despite a successful Kickstarter campaign, though, the restaurant is still several months away. In the meantime, Exodus continues to pop up around the city and region, including at a weekly “Breakfast Bazar” kicking off this Saturday, April 1.
The new weekend stint comes on the heels of Roslindale Winter Farmers Market, at which Exodus Bagels was a regular vendor during the January-March season. The bazar, which will also feature Third Cliff Bakery and Commonwealth Coffee this week, is at the same location, and Exodus will continue it (with a potentially different lineup of vendors) every Saturday through April, Hirsh says.
While Exodus has been baking at its Rozzie home since September, the team hasn’t yet gotten the OK to operate a restaurant out of the industrially zoned kitchen on McCraw Street.
“It’s been a learning process wrought with obstacles and waiting,” Hirsh concedes, “but we are very happy with the way our business has grown and the product we continue to roll out. And we are very grateful for the patience of our supporters.”
The company has a meeting with building abutters on April 3 as the next step toward getting its licensing in line to regularly open up to the public there, he says. The current timeline has Exodus operating out of that storefront as of this fall, proffering bagels and sandwiches like they do at markets and pop-ups, with customers seating themselves in the 60-seat dining room. Table service during brunch hours will follow, then increased hours and services, and eventually, the full-fledged deli.
Besides at the Sons of Italy on Saturdays, Exodus can be found there (and occasionally, on McCraw Street) for “bagel Wednesdays.” The team also frequently visits Trillium’s Canton location on Sundays, and has other pop-ups on the horizon.
At this Saturday’s Breakfast Bazar, Hirsh will have bagel batch #229, and four favorite sandwiches: the G&G Classic (lox, tomato, cream cheese, capers, red onion), the Monumental (egg, bacon or tomato, onion jam, cream cheese, and greens), the Raquelle (house-made pastrami, chunky remoulade, sauerkraut, and Swiss cheese), and the Stroller (raspberry jelly and cream cheese).
Breakfast Bazar with Exodus Bagels, Third Cliff Bakery, and Commonwealth Coffee, Saturday, April 1, 10 a.m.-1 p.m., Sons of Italy, 30 Birch St., Roslindale, Facebook.