Black Market Bagels to Open in Galesburg instead of GloBar Smoothies
GALESBURG – Recognized bagel fan Keith Anderson said he could never find a good one, so he started making them himself. Starting in late summer, Anderson will be offering its baked goods to the public at Black Market Bagels, a new restaurant located at 337 E. Main St. in downtown Galesburg.
Opened at GloBar Smoothies most recently occupied, Black Market Bagels will feature a variety of freshly baked bagels, schmears and coffee. Anderson said once the restaurant is established, he plans to add other baked goods, salads and sandwiches to the menu.
Anderson plans to open in August or early September. The hours will be from 7 a.m. to 2 p.m. from Tuesday to Saturday. Black Market Bagels will initially have a limited number of spaces inside as changes and improvements are made to the store.
The road to opening a bagel store has been a long and winding one for Anderson. A native of Lafayette, Indiana, Anderson spent most of his career in the bicycle industry as a custom builder and painter before moving on in 2016.
He then began working as a facility manager for a large Oregon cannabis producer, and it was there that he began researching how to make bagels.
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â(Mainly) because I couldn’t get a good one, so I started doing it,â Anderson said. “As they started to improve I took them to work and they were a huge success.”
After quitting his job in the facility, he applied for a home commercial kitchen license and began selling bagels to various businesses on weekends, door to door. He also did freelance baking for a few restaurants and learned about other types of breads and baked goods while in southern Oregon.
Anderson found his way to Galesburg because of “beautiful old, affordable homes and a diverse community.”
Black Market Bagels will offer traditional bagels that include plain, poppy, sesame, garlic, onion, everything and pumpernickel. Deluxe varieties on the menu will be jalapeÃ±o, chipotle cheddar, sundried tomato pesto, rosemary with Kalamata olives, Swiss sautÃ©ed mushrooms, Swiss French onions and dill-egg-lemon.
âMy favorite is an egg and dill bagel with cream cheese, Nova Lox, onions, capers, thinly sliced ââtomatoes and thinly sliced ââlemon,â Anderson said.
Anderson is confident in his ability to make bagels.
âI think what makes my bagels so good is that I make them the traditional way,â he said. âIt’s a two day process – there is no bagel on the same day.
“Also, I have been reviewed and praised by many people in New York and New Jersey. I have not received any negative feedback from my clients, and many have told me this is the best. bagel they’ve ever had. I think people are going to love them. “