"[Sam] always envisioned that the bagel trend was going to happen in Chicago, and he wanted to jump on it first," says Zeitlin's CFO Andres Zapata."
""Our vision was always to open a store," Zapata says. "We wanted a steady business model - people coming in, experiencing the entire place, the vibe, our customer service.""
Sam Zeitlin began baking bagels at home in 2019 and sold them to friends. After a pandemic layoff, Sam helped launch Casper Fermentables in Austin before returning to Chicago. Sam and his brother Hal grew the business through farmers markets, pop-ups, and catering. Andres Zapata joined in 2023 to expand operations and move beyond seasonal markets. Zeitlin's operated a stall at the From Here On food hall, gaining daily customer interaction. The new 2,500-square-foot Lincoln Park location doubles as a restaurant and production facility, with two-thirds of the space devoted to the kitchen to increase volume for markets and wholesale.
Read at Eater Chicago
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