Photos: Black Seed/Max Flatow
Black Seed, which offers hybrid NYC-Montreal style bagels, now has a location in Williamsburg, Brooklyn. The shop, located at 214 Berry Street (between Metropolitan Ave and North 3rd St), features tall glass windows with accented woods and white subway tile along with a pick-up window that opens onto the sidewalk. Outdoor seating is also available. The shop is open daily from 8am to 3pm.
Recent additions to the menu include a pimento cream cheese, cinnamon raisin bagels, and pumpernickel bagels. Black Seed has been bolstering its sustainable operations by upcycling unsold bagels into bagel chips, and also using milled bagel chips as an ingredient in its house-made chocolate chip cookies. $1 from the sale of each upcycled bagel cookie is donated to a local non-profit partner on a rotating monthly basis.
Black Seed is known for sourcing its ingredients from small, local producers when possible with King Arthur high gluten flour from Vermont; Stumptown Coffee roasted in Red Hook, Brooklyn; cage-free eggs from the Hudson Valley; cream cheese from Ben’s in upstate NY; milk from Battenkill Valley Creamery; and NY state honey. Black Seed’s smoked salmon is specially made for the shop by Catsmo Smokehouse.
Proprietors Noah Bernamoff, Matt Kliegman, and James Beard award-nominated chef Dianna Daoheung co-founded Black Seed together in 2014. Since then they have opened locations in Nolita, Battery Park, East Village, NoMad, Rock Center, Bushwick, and Chelsea. Later this spring, Black Seed will also open a 9th location in the Ace Hotel Brooklyn (61 Bond Street).
For more information, visit blackseedbagels.com