AZ Daily Sun, Mountain Living Section, May 2024
Written by Gail G. Collins
So, you want the hole story on bagels? It’s a confluence of melting pot and boiling pot. Bagels originated in Poland in the 1600s and Jewish Eastern Europeans, who settled in Manhattan’s Lower East Side in the 1800s, brought the recipe with them. Popularity in New York surged, and for 50 years, the bakers union regulated bagel-making down to their size. In the 1970s, machine production introduced bagels to the masses, albeit as a softer “roll with a hole” version. But machine-made bagels can’t compare to those crafted by hand. The contrast of crunchy crust with dense chew is the mark of an artisan bagel. It’s the real deal that seeds and smears highlight, not hide.
Such attention to production is why Biff’s Bagels “toasts the competition.” Located in a historic building in downtown Flagstaff, the line stretches down Beaver Street as the doors open on a Sunday. Yet, they can get you in and out within 30 minutes. In fact, on those busy summer weekends, the shop turns out 76 dozen bagels. This does not include commercial accounts, like White Dove Coffee and Bookmans, or the 80 breakfast bagels bound for Woody Mountain Campground.
This blitz of bagels comes in a dozen sweet and savory profiles covering salt or sesame to blueberry or cinnamon raisin to asiago or green chile cheddar. Monthly specials also expand a seasonal line-up with pumpkin, rainbow or heart-shaped chocolate raspberry.
It’s local love that sustains Biff’s. “A solid number of our customers are regulars,” said longtime employee Kristina Macfarlane. “When they walk in, we start putting their breakfast bagel together. It’s fun to get to know them and be part of their daily routine, like Eugene, who wants his blueberry bagel toasted.”
Read more: Matters of Taste: Biff’s Bagels toasts the competitionAll products are handcrafted, including the specialty smears or custom-blended cream cheeses. General manager Mae Brown perfects the recipes, like caramel apple—a blend of burnt brown sugar and fresh fruit in a moist muffin. It is big enough to share. Other scratch pastries and a daily cookie fill the display case, while custom, packaged dog treats, bagel chips and granola are grab and go. Signature soups are also available, and organic, full-roasted Firecreek Coffee is on hand to sip.
Biff’s Bagels was the natural outgrowth of a generous spirit, as bagel making for friends outgrew the home kitchen. Turney and Keri Postlewait couldn’t keep up with demand and thought, “I guess Prescott needs a bagel shop.” The couple opened their first location there in 1995 and expanded to Flagstaff in 2000. A few years later to bring the best to both places, they focused only on Flagstaff.
The shop is named in honor of their beloved dog, Biff, who passed away as they began their venture. According to the Postlewaits, he is the soul of their aims and a glamour shot of the handsome canine hangs in the shop. This spurred similar devotion from customers, who brought framed photos of their dogs. Over the years, the walls became covered, and a streamlined means emerged with rotating images on a screen serving as a digital memorial for all. Today, fanciful art of dogs enjoying the good life, and a casual, upbeat energy permeates the place.
Biff’s is not just dog-centric, but dog considerate. Logo sticker sales, averaging $500 monthly, is donated to a rota of rescue-related charities in turn. Biff’s also sponsors the Boy Scouts and contributes day-old bagels to the food bank.
A bagel is versatile—it’s bread, it’s breakfast, it’s lunch—which covers Biff’s menu in short order. “Hands down, the most popular item is the build your own sandwich—a full 50-percent of our business,” said Macfarlane. Pick your bagel, meat, cheese and eggs as you like them to custom build your favorite sandwich.
The turkey melt is spicy with southwest flavors, layered with roasted turkey, avocado, jalapeño, tomato, onion and a choice of cheese for toasty, hefty handhold. All meats are roasted in house. “We keep it simple and fresh. First and foremost, we serve quality—sourcing the best meats and serving fresh products—with community involvement.”
Another standard is the lox and capers sandwich, loaded with wild caught sockeye salmon, fresh tomato, onion and cream cheese—the classic option.
The good news is Biff’s has wheels, and now, includes a food truck to service events. In short, Biff’s Bagels is a family-run shop and a healthy choice, offering good vibes and excellent customer service while supporting rescue operations. As they suggest, Biff’s is a conscious nosh. AZDSun