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Roving Bagels at Bambolina

Journal Publisher/Editor

If you like artfully made pizza, created from handmade dough that’s cooked at about 1,000 degrees in a wood burning oven, than you should love Bambolina on Derby Street in Salem. And if you love bagels made in the same oven, you probably don’t know it because they’ve only recently become available at a pop-up called Rover Bagels. Started by partners Kim Chaurette and Alec Rutter, Rover takes over the closed-till-lunch Bambolina from 7 until 11 a.m. on Thursdays through Sundays and retails these beautiful and delicious bagels. They’re non-traditional, sourdough bagels that are more like great bread than tough, boiled bagels, but they make a great argument for throwing tradition out the window. This new premium artisan approach to bagels got its New England start at a wonderful bakery in South Portland, Maine called Scratch Baking Company. The idea was modified a bit at Bagelsaurus on Mass. Ave. in Cambridge. Get them while they’re hot in Salem – the Rover duo will be leaving in early May to open their own bagel store in Southern Maine.

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