With James Beard “Outstanding Baker” 2018 finalist, executive chef Dianna Daoheung at the helm, the new 671-square-foot Brooklyn location will offer a full menu of Black Seed’s signature wood-fired bagels, sandwiches, Stumptown coffee, housemade pastries and more, expanding the beloved bagel shop’s staples across the river from Manhattan.
Black Seed’s original bagels start with a naturally leavened, fermented, glutinous dough.
The bagels are boiled in honey water, then each baked by hand in a wood-burning oven to achieve the idea crispness and density.
When the bagels are lightly browned and ready to be removed, they are tossed into a marble chute to cool.
Black Seed opened its first NYC location in 2014 in Nolita, introducing a unique bagel that combined the best of both NYC and Montreal baking techniques.
The new Court Street location will be Black Seed’s fifth shop in NYC, joining shops in NoMad, the East Village, Nolita and Brookfield Place.