Artisanal bagels and breads from Nick Beitcher, alum of Chez Panisse and Tartine.
Nick Beitcher began cooking in fine dining restaurants when he was 20. Moving from New York to the Bay Area, he joined Chez Panisse, and later spent 8 years working at Tartine, known worldwide for its sourdough bread. Midnite Bagel launched in 2019 as a pop-up at Tartine featuring bagels made with sustainably grown flour from Cairnspring Mills and a wild yeast sourdough culture as a base. But the pandemic turned the pop-up into a full-time gig. On March 8, Tejal Rao, California restaurant critic for the New York Times, caused a social media storm when she proclaimed West Coast bagels the best in the land – better than the iconic New York version, with its long and cherished history. Midnite Bagel was featured alongside other California bakers, and the rest is history.
@midnitebagel | San Francisco