Pizagels Pizza & Bakery
Photos by Emma Highfill, Rose Wheat Photography
On a recent Friday morning, Pizagels hummed with quiet activity. Two people worked on laptops, and several small groups chatted over coffee. Steady traffic pulled through the drive-thru window, where smiling staff handed over bagels, smoothies, and to-go cups. In the back, customers could see owner Jim Burgardt through a window into the kitchen as he shaped fresh dough into pizza crusts for lunch.
Breakfast at Pizagels means quality, variety and convenience. You’ll find around a dozen flavors of bagels and cream cheese, both savory and sweet, including seasonal favorites. Get there early to be sure of finding your favorites because these bagels are in high demand. Or, for a heartier breakfast, go for the biscuits and gravy, or a sausage, egg and cheese croissant—all made from scratch every day. Top it off with fresh brewed coffee or an espresso drink.
Looking for something even more special? If you plan ahead, you can pick up an unforgettable breakfast pizza with your choice of toppings. These are not on the menu, but if you place your order the day before, you can get a pizza with eggs, bacon, sausage or whatever else sounds good.
Pizagels’ drive-thru has a steady flow of cars.
“Customers love the convenience of the drive-thru,” Burgardt said. “To-go orders from the drive-thru make up about 60% of our sales.”
For diners who prefer to eat inside and enjoy the ambiance, Pizagels has plenty of cozy seats and a relaxing atmosphere. Burgardt notes that many customers express surprise at the spacious dining area when they visit for the first time.
“The majority of the time, we’ll start seeing someone on a more regular basis once they’ve tried us out once,” Burgardt said. “It’s just getting them to notice us and stop in that first time.”
Burgardt’s restaurant, originally named Bagel Express, has weathered 25 years of ups and downs at its 29th and Fairlawn location. It has survived big construction projects, economic downturns, and a fire. Through it all, Burgardt was determined to keep going, and he credits his loyal customers for supporting the restaurant, even during the worst times.
“I almost gave it up after the fire,” Burgardt said, “that was a really tough time. People reached out to offer support and encouragement, and that really made a difference.”
Burgardt’s commitment to succeed drove him to innovate and find new ways to draw in customers. Originally, the restaurant was only open from 6 a.m. to 2 p.m., with a focus on breakfast. In order to stay viable, Burgardt looked for a way to expand into evening hours. For about a year, he offered gelato in a wide range of flavors, but folks just weren’t buying. When he decided to add pizza and beer to the menu, he found the right combination. In 2011, he changed the restaurant’s name to Pizagels Pizza and Bakery, to show off the new addition to the menu. Pizagels also does catering for local businesses and families.
Most recently, Pizagels fans may have worried that a new development across the street, including a pizza restaurant, might impact Burgardt’s bottom line.
“It didn’t hurt us! It’s actually been good for us,” Burgardt said with a laugh. “I’m glad to say that we’ve actually seen a little more traffic on the weekends, and of course our regulars come in like they always do.”
Burgardt estimates that about 80% of their customers are regulars, and many have been coming to the restaurant for years.
“We’re kind of like that show Cheers,” Burgardt said, “we want to know your name. We care about people. That means offering quality food and a good experience, but even more it means that we always offer our best customer service. We treat people right.”
