The announcement was made Friday on Instagram by owners Milena Pagán and Darcy Coleman. Register for classes at Rebelle by signing up for their email updates on their website, . 1:03 PROVIDENCE - Rebelle Artisan Bagels has closed its restaurant at 110 Doyle St. It just helps strengthen the bond with the community." "It helps us build our community, it helps me talk to our customers in a different way than the day-to-day interaction. For Pagan, community is one of the most important things about her business, and her classes are a way to strengthen her relationship with her customers. Even more exciting than the bagel-making itself is the sense of fellowship and camaraderie that develops between the participants and staff at Rebelle. The final part of the bagel-making process is by far the best: getting to take the end result home with you. A flurry of boiling, flipping, topping, and baking ensues as the class watches, dumbfounded by the deftness it takes to make a simple product. The next steps in the process go by in a flash. After the dough has proved or risen, the students learn the proper techniques of pulling, rolling, and "sealing" the dough into a perfect bagel shape. Inquiries range from Rebelle's new culinary endeavors to their business model and inspiration. Once the dough has mixed for an appropriate amount of time, it's left to rest, and the staff fields questions. The two are adamant that the more you know about the chemical makeup of your ingredients, the more prepared you are for a SNAFU, and the better your baking will be. Rebelle's bagel recipe is kept under wraps, but for this two-hour stretch of time, students are let in on the secret. Milena Pagan is the founder and head baker at Rebelle Artisan Bagels. Both Pagan and her kitchen manager break down the recipe ingredient by ingredient as they mix the dough. Rebelle's apprentices are told to "scrub in" surgeon-style from the elbows down to ensure the bagels and work space aren't contaminated. 'These excellent bagels are made the traditional way and it shows. When participants arrive, Pagan wastes no time putting them to work. See 11 photos and 4 tips from 170 visitors to Rebelle Artisan Bagels. Workshops are held twice per month on a Sunday after the store closes for the day. it's an experience that people can replicate at home really easily if they just understand the techniques and have the right tools." "A lot of people were really curious to learn how our bagels are made, and given that I started doing this in our home kitchen, it felt like. Lucky for them, Pagan was willing to divulge the tricks of the trade. Weve carefully chosen our ingredients to make the best-tasting bagel we can. According to the self-made bagel expert, many people had questions about how the bagels were made and if store quality was achievable at home. When owner Milena Pagan first began teaching bagel workshops at Rebelle, she was "feeding" the curious appetite of her customers. But, has the average patron ever stopped to think about the work that goes into making these bagels? Apparently, they have, and now you can learn to make your own. Texture, flavor, and atmosphere collide to provide you with the ultimate breakfast experience. Rhode Islanders young and old rise from their warm beds and venture out to queue in a long line for that chewy, crispy, savory goodness toasted with cream cheese (thank you very much). Delicious fluffy bagels, top quality brewed coffee, nice well decorated corner location.On any given Saturday morning, Rebelle Artisan Bagels is teeming with people. One of the best bagel coffeeshops I visited. Fake powder eggs maybe? That's a little disappointing. The eggs however remind me of McDonalds or Dunkin Donuts sandwiches.a large square slab right in your sandwich. The lines do get very long but moves fairly fast. "The bagels here are thinner and crispier. They also have a ton of pantry items and run a really cool bi-weekly grocery bag program, and although it is a little pricy the cost subsidizes fresh produce for folks in need! They do sell out of certain bagels pretty early some days, so you’ve gotta be quick (or smart and pre-order the night before on their website) if you want something specific." The food is delicious and you can build your bagel however you want with a great selection of add-ons. The owner went to MIT, and you can tell with the intelligent and efficient set up during Covid restrictions. "Awesome little bagel shop on the east side that in my opinion easily beats Providence Bagel. There are benches across the road where you can sit and eat / drink what you ordered (and your dog can be there with you)." But overall, that is not even a complaint. Would have appreciated a non-spicy veggie cream cheese. Maybe more like a Montreal bagel than a classic nyc bagel (but I prefer the chewier Montreal bagel anyways). The bagels are fresh, clearly well boiled and have a fantastic texture. Ordered a toasted sesame bagel with chive cream cheese.
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