Bowery Bagels was founded by a transplanted New Yorker whose goal is to replicate the high quality bagels he grew up enjoying. A genuine NY style bagel should have a light crunch on the crust, a chewy but not dense interior, and a malty richness.
To obtain these characteristics, each bagel we make is hand rolled. The dough is fermented to develop flavor and texture. After a long, slow proof, the bagels are boiled in small batches, then baked to perfection and delivered within hours.
The ingredients in our bagels are deliciously simple. Shepherd’s Grain flour from the Pacific Northwest, Bob’s Red Mill flours and grains, malt, yeast, salt, and water. The occasional high quality spice or natural flavoring. That’s it.
Bowery Bagels are baked by a small team of dedicated professionals and bagel fanatics in Northwest Portland. We hope you enjoy eating them as much as we do making them.
CruMarket is the exclusive outlet for products created at Portland's culinary incubator, KitchenCru.
Every day, dozens of culinary artisans create unique and delicious products at KitchenCru, using the finest ingredients available. Portland is renowned for a burgeoning food culture, and these items represent the best of what makes Portland famous. Each basket item provides a delightful and uncommon taste experience.
Our producers are small local businesses, in most cases a single person, or husband-and-wife team. These culinary dreamers are following their passion to deliver the most tempting, most appetizing, and most distinctive treats available. A CruMarket gift basket guarantees you and your lucky recipients an exquisite sampling of locally made delights.
Each basket is packaged using made in the USA, reusable, recyclable or compostable materials, and beautifully decorated in a holiday motif.
About Michael MadiganOwner, KitchenCru, CruMarket, and Bowery Bagels
An entrepreneur and accomplished businessman, Michael Madigan is the brains behind KitchenCru and the owner at Bowery Bagels. A New York City native, Michael moved to Portland, Oregon in 1987 amidst a career in computer technology. With a love of food and wine and a passion for knowledge, Michael’s vast array of interests led him to become an accomplished home cook, cheese maker, butcher, winemaker, brewer and baker. After 25 years in computer tech, and ready to start something new, Michael realized he was happiest when around food and wine. This led him to open Portland’s KitchenCru in March 2011.
A born and bred New Yorker, Michael grew up as the second eldest of five children living first in Brooklyn and then in Queens. His relationship with food goes back to the beginning, with his fondest childhood memories centered on large Sunday dinners with his Italian-American family. Opening the cans of tomatoes for the tomato sauce while his mother and grandfather made the meat and pasta, his grandmother baking up fresh desserts, his family sitting around a large dinner table filled with pastas, meats, and wine—all were part of a typical Sunday. He also recalls his grandfather bringing home fresh octopus and eel and teaching him how to clean fish. It was hardly the diet of a typical child, but Michael loved every bite.
Upon meeting Michael, it is hardly a surprise he is at the head of so many business endeavors. Passionate and hardworking, he brought with him to Portland an enthusiasm for food and cooking, but he still couldn’t get a solid, New York-style bagel. A family staple growing up, he ate one from the German bakery his family frequented every Sunday after church. In 2012, he decided that enough was enough, and he opened Bowery Bagels, named after the subway station he passed through every day in high school. Chosen as the best bagel in Portland by a Willamette Week panel of rabbis, the bagels at Bowery definitely live up to their name as true New York-style bagels. Bowery shares a storefront with CruMarket, a retail space for KitchenCru clients to sell their unique culinary wares.
Michael and his wife, Lynn, live just south of Portland in West Linn, Oregon. Despite his many culinary endeavors, his favorite food is and always will be pasta. When he’s not at one of his many businesses, he is thinking up new ones to start, cooking at home, reading non-fiction, and going to the house he built himself on the Oregon Coast.
About Kathy High
Head Baker at Bowery Bagels
Kathy High wanted to follow her passions and after she turned 30, she decided to leave her life in Connecticut behind and take a huge risk by enrolling in French Pastry School in Chicago. Ever since taking that leap into the world of confections, Kathy has never looked back.
Kathy’s love for baking intensified once she started school and quickly found a mentor in Sebastien Canonne, one of her professors. She immediately realized that she loved to bake breads – but always pictured herself with a pastry career in a restaurant. It was Canonne who suggested that Kathy look into working at a bakery.
After graduation from the French Pastry School in 2004, Kathy moved to Atlanta, Georgia and began her career at Swiss Alpine Bakery, where she continued perfecting the art of baking and adjusted to the early mornings and late nights of work.
In 2008, Kathy decided to take another big risk and move across the country, to Portland, Oregon. Kathy felt the city of Portland fit her laid back personality and shared her love of the culinary world. Kathy began working as the lamination lead at Baker & Spice and specialized in baking croissants, danishes and pie crusts.
In 2012, Kathy accepted the role of Head Baker at Bowery Bagels. She loves being part of the Bowery Bagels team and creating bagels that she remembers enjoying on the East Coast. She is one of the masterminds behind some of Bowery Bagels signature flavors, like the Miso-Soy-Ginger bagel and the Truffle Salt bagel. Kathy loves that bagels are a blank canvas to experiment on and is thrilled to be able to continue to create ambitious and surprising flavors to delight the city of Portland.
Kathy’s favorite bagel flavor is pumpernickel and when she isn’t baking bagels she loves to make candies and experiment with sugar. When she’s out of the kitchen, she’s spending time knitting or eating at one of Portland’s fantastic restaurants.