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Einstein Bros. Bagels to open in Farragut


Einstein Bros. has an array of bagel flavors available.- Heather Mays/farragutpress
Einstein Bros. Bagels is eyeing a location in Farragut, said owner Jon Kidder.

“We’re very excited to open location No. 2 right at the corner of Parkside and Campbell Station,” Kidder, also franchisee of the Einstein Bros. Cedar Bluff location, said.

“We’re from Farragut. We’ve been here 13 years,” he added.

The restaurant will be located in a yet-to-be-built building at the corner of Parkside Drive and Campbell Station Road, between Weigel’s and First Tennessee Bank. Kidder said he’d like to open “as soon as possible,” but there’s not a building there yet. No groundbreaking has been announced.


Tim Hill, of Hatcher-Hill Properties LLC, said the building would be around 6,000 square feet, with Einstein taking up about 2,600 square feet of that.

According to Kidder, this location of Einstein Bros. will have a drive-through, as well as inside seating for about 50, plus a patio.

“It will be a little bigger than our Cedar Bluff location,” Kidder said.

“And this will be our first drive-through location,” he added.

According to Kidder, while the restaurant obviously is known for its bagels, it’s not just a breakfast place.

“A lot of our menu is bagel-centric, so we’ll have the bagel dog or the bagel pizza, versions of lunch sandwiches you might think of, but with bagels. We also have soups and salads, open face melts and sandwiches.

“And for folks who prefer not to have bagels, we do have other bread choices as well — hollow rolls, wheat bread, that kind of thing,” Kidder said.

The restaurant also is known for its barista station, which serves a wide array of espresso-based drinks, as well as smoothies and the like.

But the end game is, of course, bagels.

“We sell more bagels than anyone on the planet. We carry over a dozen varieties and always have different promotions with different flavors,” Kidder said.

“We also do these new bagels called bagel thins, which are fractions of the calories but all of the taste.”

The taste is similar to traditional New York bagels, Kidder said, but with a softer texture.

“We use some specialty equipment that allows us to use a steam-injection process rather than a boil. ... It isn’t that big [kettle drum boil] process. The reason we do that is because we want our bagels to be fresh.

“When you do the kettle process, you have to run big batches, and you bake once a day. What we do is bake once an hour ... that allows us to keep a large variety of different types and flavors, always fresh and always on the shelf,” he added.

The taste certainly isn’t the “break your jaw” texture of a New York bagel, but is more tender.

The Einstein Bros. Cedar Bluff location celebrated its one-year anniversary in June. Kidder and his wife, Yvonne, along with operating partner, John Bushore, intend to open more locations in the area in coming years, Kidder said.

In addition to dine-in and drive-through options at the future Farragut locations, Kidder said catering is very popular.

For more information, visit www.einsteinbros.com

 

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