New bagel shop on the way to Midtown

Entrepreneur and baker Dave Scott is set to take his already successful bagel business to the next level with plans to open the first Dave’s Bagels brick-and-mortar location in Midtown later this year.

“It’s always been a hobby of mine,” said Scott. “Over the last four to five years, I got really into making bagels in my spare time because I couldn’t find any good ones around where I lived, starting in Las Vegas and then most recently before I moved to Memphis and Portland, Oregon.”

Related: "Dave's Bagels finds early success"
 

With some encouragement from his fiancée, in late 2016 Scott took his product out into the market, and everything has slowly built from there through social media and general networking. He started out baking in the Curb Market kitchen when it was located in Cooper-Young, and then last year he moved to the OtherFoods commercial kitchen at 694 Madison Avenue.

Today, his bagels are featured around town at the E-Z Way in East Memphis, Curb Market at Crosstown, High Point Grocery, Miss Cordelia’s, Otherlands, Midtown Eatery, Strano, Bayou Bar & Grill, Café Brooks, RAWK’n Grub Food Truck, the Brass Door, the Cooper-Young farmer’s market and the Downtown Memphis farmer’s market.

His bagel varieties include poppy seed, sesame, plain, whole wheat, cinnamon raisin, cinnamon apple, everything, Italian herb, garlic & onion, and Cajun style. Scott also makes pretzel twists and pretzel bites.

“I’ve always been an autodidact, so I got a decent book with a decent recipe, and I got good at that recipe and since then have tweaked it over and over again over the course of the last five years until I got the exact recipe that I have right now,” said Scott.

The exact location for the new Dave’s Bagels brick-and-mortar location will likely be unveiled in the coming weeks.

“I’m looking to definitely have coffee available, and probably feature some other local goods in our coolers like drinks and cake – grab-and-go style foods of that nature,” Scott said.

He expects to hire a small crew to run the new location, where fresh bagels and pretzels will be baked on site.

“I would eventually like to open up multiple satellite locations around town, and then get into either grocery stores or have other restaurants around the country,” he said. “That would be the ultimate goal.”

Read more articles by Michael Waddell.

Michael Waddell is a native Memphian who returned to Memphis several years ago after working for nearly a decade in San Diego and St. Petersburg, Fla., as a writer, editor and graphic designer. His work over the past few years has been featured in The Memphis Daily News, Memphis Bioworks Magazine, Memphis Crossroads, the New York Daily News and the New York Post. Contact Michael.
Signup for Email Alerts