5th Ave Bagelry | Our Story
Kettle-boiled, fresh-baked, every morning
Every 5th Ave bagel starts the same way: dropped into boiling water before the sun comes up, then baked until the crust is firm and the inside stays soft. That's the New York tradition we've kept from day one — no shortcuts, no frozen dough.
Where it started: Buena Park
The first shop opened in Buena Park and quickly became the kind of place people built their mornings around. The staff knew regulars by name, the line moved fast, and word spread the old-fashioned way.
More than a bagel shop
The menu grew into a full morning destination — Vietnamese iced coffee, fresh-squeezed juice, smoothies, and made-to-order breakfast sandwiches built on Boar's Head meats. People come for a bagel and stay for everything else.
Sixteen shops and counting
From Venice to Corona, Newport Beach to Upland, we've opened sixteen locations across Southern California — each one rooted in the same neighborhood feel as the original. Growth hasn't changed what we make or how we make it.
Twenty-plus varieties, baked daily
Walk in any morning and you'll find the full case: classic everything and sesame, blueberry, jalapeño cheese, cinnamon raisin, and more — each one made that day. New Yorkers walk in skeptical and leave converted.
