Tag Archives: Popup Bagels

Roundup: Bagels, Nasdaq, Charles Barkley …


It’s one thing for “06880” to announce that Popup Bagels won the Brooklyn Bagelfest contest.

It’s another for Nasdaq to trumpet the victory to the world.

But hat was the scene in Times Square this week:

“Several high-level executives at Nasdaq are @PopUpBagels fanatics and regular customers,” says founder Adam Goldberg.

“They felt it was important to acknowledge our victory.  i guess they see a future for us!”

They, and hundreds of thousands of visitors who now know that the best Brooklyn bagels are baked right here, in Westport.


Annual reports are usually ho-hum affairs. Whether they come from your favorite non-profit or a business you don’t even know is part of your portfolio, odds are you toss them without opening. What a waste, for all the work done by top executives on down to interns.

You will not throw away the Westport Library’s annual report.

For one thing, it’s digital. For another, it’s fantastic. Dense, filled with numbers, they

In 20 video testimonials, users speak passionately about what the library means to them. The children’s section, research, pleasure reading, events — it’s all there, all recorded in the facility’s own Verso Studios.

The Westport Library is the gift that keeps on giving. This unique annual report is one more reason you should give back even more. (Click here to see.)

Screen shot of the Westport Library’s annual report. Each thumbnail links to a different short video.


Westport has 2 new deputy chiefs.

Captains David Farrell and Ryan Paulsson were promoted this week, at a Town Hall ceremony. Chief Foti Koskinas praised their outstanding worth ethic, high character and strong commitment to the town.

Farrell served as a crisis negotiator with the Southwest Regional Emergency Response Team, and is a former member of the department’s Honor Guard.  He was vice president of the Westport police union and Police Benevolent Association, and worked closely with Special Olympics organizing charity torch runs and fundraisers.

Farrell holds a bachelor’s degree in psychology from the University of Connecticut. He lives in Fairfield with his wife and 2 daughters.

Paulsson  — a Staples High School graduate — was hired as a patrol officer in 2000. Since rising to captain in 2017,  Paulsson has commanded the Professional Standards Division. He is currently in charge of the Operations Division, and the Westport Police/Fire Dive Rescue Team.

He is a former K-9 handler and team leader for the Southwest Regional Emergency Response Team. He is a certified law enforcement instructor.

Paulsson holds a bachelor’s degree in justice and law administration from Western Connecticut State University, and is pursuing his master’s degree in criminal justice at Sacred Heart University.  He lives in Milford with his wife and 2 daughters.


Since opening this summer, La Plage — the new Inn at Longshore restaurant — has become a go-to destination. The food equals the always stunning view.

La Plage is run by Greenwich Hospitality Group — operators of the wildly popular Delamar Hotels and and Artisan Restaurants. Now, they’ll take over catering at the Inn too.

The Inn’s culinary team is led by Frederic Kieffer, executive chef of La Plage. He also  oversees food service for Artisan restaurants in Southport, West Hartford and Traverse City, Michigan.

The Inn at Longshore


A longtime,, now retired, Westporter writes:

“I keep myself busy by walking around the Longshore golf course. In the course of my walks I pick up stray golf balls. I now have over 1,000.

“I want to give them away. Ideally, I would like to donate them to a youth group involved with golf. Local high schools are not interested. Can you come up with some clever ideas to help me direct this gift? Maybe an organization that can raffle them off?”

I’m not sure — but I’m sure our readers will tee up on this one. If you have any ideas of where our friend can donate over 1,000 golf balls, click “Comments” below. Fore!


Speaking of sports:

The National Basketball Association is 75 years old. The NBA Retired Players Association is 3o. Heartlent is one.

But the Westport-based  digitial, social strategy and creative content team has teamed up with those 2 organizations to refresh their visual identity. Heartlent created a new logo, and a series of custom animations based on untold stories from hoop legends. The first features Charles Barkley (below)

You can review stills from the first animation as well as the logo here. to check out those stills. Access the full video via NBRPA Twitter.

The animation has tons of easter eggs. How many can you find?


Jacque and Bill O’Brien were working in their yard this week. They sensed they were being watched. They looked up — and they were.

(Photo/Jacque O’Brien)

Besides posing for a “Westport … Naturally” photo, these deer were no doubt scoping out their next garden meal.


And finally … speaking of Sir Charles:



Adam Goldberg: Pop (Up) Goes The Bagel

What can be better than a pop-up bagel shop?

Two of them.

Last week, “06880” featured Sugar & Olives’ Saturday morning pick-up service. Today we highlight a delicious Sunday option, courtesy of Adam Goldberg.

Bagels represent the third career for the longtime Westporter. In 2012, after years in structured finance, he bought the rights to flood mitigation company Aquafence.

He still operates it. But the pandemic hit that industry hard, like so many others.

With time on his hands — and a lifelong love of cooking and entertaining — he began baking. After a year and a half on the keto diet (and a mild case of COVID), Goldberg was ready for some lockdown carbs.

He made sourdoughs, pizzas and pastas.

Then came bagels.

Using his own recipe, Goldberg invited friends to stop by. He’d send out a text at 6 a.m.: “I’m baking today. Stop by.”

This was a great way to see them — if only to hand them his bagels through a backyard pick-up window, while chatting for a minute or two.

Adam Goldberg, his wife Jen, his bagels, his back yard, and his window (background).

He had no set schedule. That didn’t matter, because every day blended into every other one.

Word spread. His text chain grew. Now Goldberg was getting requests for bagels from “tertiary friends.”

November 1 was his birthday. In normal years, he throws a party. This time, he teamed with Filling in the Blanks, the Norwalk non-profit that provides weekend meals to needy children. His bagel sale raised around $1,000.

That drew more attention. Soon, 1200 people were requesting bagels. Most were strangers.

Help came when Rachel Golan reached out. The wife of Don Memo owner Bill Taibe offered their kitchen on a Sunday morning.

Goldberg was not sure if that would work. “Bagels are sensitive,” he notes. “I didn’t know if the oven or the process would be right.”

In early December, he took a chance. He baked 300 bagels.

All were quickly gobbled up.

A few of Adam Goldberg’s many bagels. (Photo/Jen Goldberg)

For his second Sunday, Goldberg devised an advance online ordering system. He cut that off at 500 bagels.

His third and fourth efforts were capped at 1,000 each. Both sold out — within minutes.

He, his wife and local kids he hired hand-delivered bagels over the holidays. They too sold out in seconds.

This past Wednesday, it took just 82 seconds for all bagels to be spoken for. Another 155 names joined the wait list.

“I never set out to sell,” Goldberg says. “But people keep knocking. I’ve been in the flood business for all these years. I never had 500 people on my mailing list.”

He no longer works alone. Golan helps bake; so do a doctor, fashion executive and hedge fund woman.

“It’s 6:30 in the morning. The radio is on. I’m with good friends, rolling bagels. There’s no place I’d rather be,” Goldberg says.

Behind the scenes in the Don Memo kitchen. From left: Rachel Golan, David Levinson,
Jason Epstein, Adam Goldberg. (Photo/Ria Rueda)

Recently, he got a state license. It allows him to cook non-perishable items at home, for sale.

Goldberg’s goods have gained notice — and not just from normal, run-of-the-mill bagel lovers.

CTbites recently included Pop Up Bagels on its “Top Eats for 2020” — by 2 separate food writers. Goldberg was listed along with some of the top restaurants (and chefs) in the state.

The past months have taught the bagel baker some important lessons. For example: “It’s exciting to grow a business. It’s always tricky to scale something done at home. But if you make a great product, there’s a market for it.”

That market includes many people with “childhood memories of eating great bagels,” Goldberg says. Seemingly all grew up in the tri-state area.

Those memories are strong. When he ran an online contest (the prize: a dozen bagels) asking for recollections, the nearly 100 responses were “off the charts. People remembered smells, sights, everything. There’s a lot of nostalgia for bagels.”

Each Sunday, he gets feedback.

“Thanks for letting me buy your bagels,” one customer wrote. “I feel like I won the lottery.”

“This Long Island girl finally feels at home here,” another said.

Such comments are gratifying. They could turn a bagel maker’s head. But Goldberg is not biting. He tells people who urge him to expand: “We’re taking our time. We want to be sure to hit it right.”

He pauses. “It’s a hobby gone wild.’

(Goldberg typically bakes salted poppy, sesame, Maldon salt, cinnamon raisin, everything and plain bagels; occasionally he adds honey whole wheat. Don Memo offers an artisan schmear, when you pick up your bagels. To be notified of upcoming sales, follow popupbagels on Instagram or click here.)