Celebrating 30 years.

celebrating30 years

www.losbagels.com

1061 i street, arcata, cathe depot, humboldt state university

403 2nd street, eureka, ca

since 1984

Nestled near the border of Northern California is a place Dennis Rael calls

home —Humboldt County. He moved here because of mild temperatures, access to the ocean, great outdoor fun, and a relaxed style of living. But for all Humboldt has going for it, it lacked one thing—fresh quality bagels. So every time a friend or relative from out of the area visited, Dennis pleaded for them to bring bagels and pan dulce (Mexican Sweet Bread).

But something had to give—either Dennis had to squelch his love for bagels and pan dulce, or he'd have to put up with a steady flow of rela­tives to get his fix.

In August of 1983 the bagel research began. Dennis visited bagel shops from Santa Cruz to Seattle collecting informa tion and ideas about food products from the finest Lox to the best­tasting coffee. With the help of ex­employer and long time acquaintance,

Paul Hebb and friend, Peter Jermyn, the trio founded Los Bagels Com pany Inc. in 1984.

The fresh bagel bakery and café started out with bagels only and has since added a sideline of baked goods and delicious one­of­a­kind treats. The business has grown over the last 30 years from six employees to more than 45. Three years after open ing in Arcata they expanded to another location in Old Town, Eureka.

By maintaining a high standard of quality ingredients, local produce, freshly­baked prod­ucts, and excellent service, Los Bagels has grown into one of the most fre quented, enjoyed, and respected eateries in the community.

since 1984

eureka shop—opened 1987

arcata shop—opened 1984

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ORGANIC BAGELS

W e decided to create a bakery­café because we

wanted not only fresh bagels but also a great place to enjoy them. All of our bagels are made with organic flour. We experi­mented with different organic

flours in the past, but we re­cently located a flour that made a quality, consistent bagel that our customers have come to ex­pect. It was a long time coming and we felt it was the right thing to do.

DENNIS RAEL—FOUNDER

“

”

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POPPY SEED BAGELThe Poppy Seed bagel is the most

popular bagel on earth—ours just

happens to be the best.

ROSEMARY- PARMESAN BAGELOur traditional boiled then baked ba­

gel with Rosemary, covered in Parme­

san Cheese. *Available in stores only

SESAME BAGELOur traditional boiled then baked

bagel, heaped with sesame seeds.

SALT BAGELOur traditional boiled then

baked bagel with a sprinkle of coarse

salt. *Available in stores only.

WHOLE WHEAT RAISINOur traditional boiled then baked

Whole Wheat Raisin bagel is a great

way to start your day.

GLUTEN FREE BAGELGluten free bagels made by Arise

Bakery in Arcata, CA.

MULTI-GRAIN BAGELOur traditional boiled then baked

bagel, made with whole wheat flour.

ONION BAGELOur traditional boiled then baked

bagel, topped with flavorful onions.

GARLIC BAGELA traditional boiled then baked bagel,

topped with minced garlic.

Order a dozen bagels at

www.losbagels.com and get

one free. Our traditional boiled

then baked bagels convienently

shipped to your door.

Our most popular bagel. A plain bagel, straightened out and topped

with everything. A Los Bagels original! It is also the

perfect food delivery system—no mess like

with a round bagel. The Slug makes it

easy to bite right in!

THE SLUG

BAKER’SDOZEN

Plain BagelThe classic bagel, boiled then baked and

made using pure water from the Mad

River—dense, chewy and delicious.

JALAPEÑO BAGELOur most legendary bagel. Did we invent the

Jalapeño Bagel? Probably. Is it a spicy delicious

treat that has redefined the bagel genre? Definitely.

You simply must try one...

MULTICULTURALOur traditional boiled then baked

bagel, made with whole wheat

flour and topped with Slug Slime,

our everything topping.

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mult i culturalism

We opened our doors March 1st, 1984 in Arcata, CA with a blend of both traditional Mexican & Jewish flavors. We’re commonly referred to as a “multicultural” café.

What makes us “multicultural” you ask?

Well, Dennis Rael was born in Compton, CA in 1952 and grew up in Whittier attending La Serna High School. He was raised in a multicultural family, with his Latino father and Jewish mother. Throughout his childhood he experienced the unique holidays, traditions, and foods of each of culture. Dennis began to see that food was at the heart of every

celebration. Food brought family, friends, and strangers together.

Jump ahead a few years…Dennis decided to open the first Mexican restaurant in Holland, Café Pacifico. After two years in Holland, Dennis moved to Humboldt County and realized he couldn’t find a good bagel. So he traveled up and down the west coast to track down the best recipes, equipment, and ingredients. In March, 1984, it all came together as Los Bagels. Where else can you find Guacamole, Empanadas, and Chorizo, alongside Knishes, Challah, and of course organic bagels?! Only at Los Bagels.

JANUARY FEBRUARY MARCH APRIL MAY JUNE

Passover is celebrated every year in spring. Festivities revolve around a feast, the Seder. Everyone participates by eating, drinking, singing and reading the Haggadah, which is the story of the Exodus. Passover’s lesson is that the Exodus not be forgotten, so the emphasis is on teaching children.

In Egypt, in the days of Moses, the Jews were slaves to Pharaoh. Moses told Pharaoh, “Let my people go,” but Pharaoh refused. Ten plagues afflicted the Egyptians—blood, frogs, flying bugs, wild beasts, cattle disease, sores, hail, locusts, darkness and then the death of all the firstborn children.

The Jews painted their doorways with lambs blood signaling the Angel of Death to pass over their homes. This is why the holiday is called Passover. Only after this tenth plague and the

Purim is celebrated in early spring in honor of Queen Esther and her Uncle Mordecai. To­gether they saved the Jewish people from the King Ahasuerus’ evil chief advisor, Haman.

APRIL

MARCH

PASSOVER ( PESACH ) & THE SEDER

PURIM

OUR DIVERSE STAFF IS OUR MOST VALUABLE RESOURCE AND THEY ARE THE BACK BONE OF OUR

ONE-OF-A-KIND MULTICULTURAL CAFE.

2014

death of his own son did Pharaoh let the Jews go. The Jews left in such haste that they baked their bread in the desert without yeast. The bread was hard and flat, which is why hard, flat matzo bread is eaten at the Seder.

Los Bagels celebrates with our handmade matzo—both plain and drizzled with chocolate.

LOS BAGELS CELEBRATES

Haman wanted to kill all the Jews in Persia because they lived by different laws than him. Queen Esther was Jewish and she bravely went to her husband to have Haman stopped. Purim reminds the Jewish people to have courage and to always help one another.

Los Bagels celebrates Purim by baking traditional sweet cook-ies called hamantaschen, which have either a poppyseed, apricot or prune filling and are shaped like Haman’s hat.

HAMANTASCHEN

MATZO

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We celebrate by offering handmade Dead Bread and clay “calacas” which are figures of a skull or skeleton (usually human) commonly used for decoration during the Day of the Dead festival.

Tracing their origins from Aztec imagery, our calacas are made by Francisco Chacon and Maria Delores, who are 3rd generation calaca makers living in Xoxocotlan, Mexico.

As with other aspects of the Day of the Dead festival, calacas are generally depicted as joyous rather than mournful figures. They are often shown wearing festive clothing, dancing, and playing musical instruments to indicate a happy afterlife. This draws on the Mexican belief that no dead soul likes to be thought of sadly, and that death should be a joyous occasion.

AUGUSTJULY SEPTEMBER OCTOBER NOVEMBER DECEMBER

Hanukkah is also called the Festival of Lights and is celebrated by lighting candles on the menorah, one candle a day for eight days. This is done in remembrance of how the Jewish people fought for the right to follow their own religion while under Syrian rule. When the war was finally won, the brave leader Judah only had enough oil to keep the Eternal Light burning for one day, but miraculously it burned for eight days. During Hanukkah, songs are sung, gifts are exchanged, games are played with dreidels and special foods like latkes (potato pancakes) are enjoyed.

LOS BAGELS IS THE PLACE TO FIND MANY OF YOUR JUDAICA NEEDS, INCLUDING MENORAHS, DREIDELS, CANDLES, MATZO, HAMANTASCHEN, AND MORE!

Christmas is a festive and delicious time at Los Bagels. Celebrating the birth of Jesus, and remembering his message of peace and humility our store gains a tree, lights and paintings on the windows.

We are known in the commuity for our special holiday breads, our gourmet fruitcake and delicious rum balls.

We also offer gift bags of all your favorite Los Bagels items—and unique Oaxcan Christmas tree ornaments.

Ours is the best anywhere.

We use dried papaya and pineapple, then add golden raisins, dates, almonds, walnuts, and pumpkinseeds, a quick soak in rum, and—YUM. If you get one, you’ll know you were at the top of someone’s gift list!

DECEMBER

DECEMBER 25TH

HANUKKAH

CHRISTMAS

Dia De Los Muertos is Dennis’ favorite holiday because of the playful light it sheds on death and the honor and respect bestowed on lost loved ones.

The Day of the Dead is a traditional Mexican holiday with origins well before European explorers came to the region. Celebrated on November 1st and 2nd, it is a time to remember relatives and friends who have passed away. We set up an “ofrenda” or altar in our 2 locations and community members drop off pictures of lost loved ones and share their memories. Although this holiday may seem somber, it’s become a beautiful and fun celebration of life.

NOVEMBER 1ST & 2ND

“I” BLOCK PARTY

DIA DE LOS MEURTOS

¡HASTA LA PROXIMA VIDA! FRUITCAKE

CALACAS

DEAD BREAD

DIA DE LOS MUERTOS HAS BEEN A PART OF THE LOS BAGELS CULTURE SINCE OUR INCEPTION.

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The first baker arrives at Los Bagels just as the bars around Arcata’s Plaza are

closing. Students, loggers and fishermen are among the patrons heading home, as quiet de­scends on this sleeping town.

The baker first switches on the oven for the breads and croissants. As it preheats, he starts mixing the muffins. Challah, corn rye, raisin challah and croissants fill the oven. Mean­while, the muffins are ready to go, by this time the second baker arrives to get things ready for the bagel bake. Our organic bagels are

boiled in a converted donut fryer which was included in the deal with the oven which we bought from Fortuna Bakery. We did a lot of converting when the business was first form­ing in 1983.

Taking over the building from Roy’s Qual ity Meats after his 23 years here, we took out one of the walk­in coolers to make space for the oven. After boiling bagels, we bake them at 500° for 10–15 minutes. The baker keeps a steady pace boiling and baking while hot ba­gels are bagged for wholesale and delivery to

our Old Town Eureka store. By 5 a.m., JD, who arrives by bicycle, has the truck load­ed for distribution from one end of the bay to the other and beyond. Meanwhile, the deli­prepper arrives and makes fresh bagel toppings for the deli. It all happens under the cover of night, to bring you the freshest bagels, pastries and breads when we open each morning.

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CHOCOLATE “KWASANT”

BEAR CLAW

RAISIN CHALLAH

SESAME CHALLAH

POPPY SEED CHALLAH

“KWASANT”

BERRY SCONE

CHANGO BAR

POPPYSEED MUFFIN

CHERRY EMPANADA

PUMPKIN BRAN MUFFIN

PUMPKIN EMPANADA

BLUBERRY MUFFIN

MAPLE SCONE STICKY BUN

PLAIN BRAIDED CHALLAHChallah can be traced back to the biblical time of Moses

when Jews broke a small portion of dough, “wallah,” from

their traditional Sabbath bread to give as a weekly offer­

ing to their priests. Jews still separate a small portion of

dough, which they bless and burn. This small piece of

dough is now called “challah,” which means offer­

ing, and the bread made from the re­

maining dough is also now known

as challah. With the blessing and

eating of the challah, the Sabbath

feast begins.

ich and moist with a slight yellow color due to the egg yolks added to the dough, this beautiful braided loaf is Great for any kind of sandwich, makes excellent French

Toast, is just as good when you pull it off the loaf and eat it plain, and is, of course, a welcome addition to any potluck—especially when accompanied by a Los Bagels spread.

pastriesbreads &

R

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What should have been a bagel looked more like a banana slug. Instead of call­ing it a disaster, we piled on the dazzling flavors of roasted onions, crisp garlic and crunchy seeds. Órale! A slug was born and has been our most popular bagel ever since. Over time we kept getting requests for the excess toppings. This was affec­tionately called “Slug Slime”

GOOD EATS.

When Los Bagels opened its doors in 1984, we turned a bagel machine malfunction into an opportunity.

SLUG SLIME

IBARRA MEXICAN CHOCOLATEIbarra (say ee­bar­ah) is a traditional Mexican

style sweet chocolate that creates a cocoa that is

rich and creamy with subtle underlying flavors of

almonds and cinnamon. Wonderfully different.

LARRUPIN DILL SAUCE

A Larrupin' good mustard sauce...A tradi­tional Swedish­style, sweet mustard sauce originally made by the Larrupin Café in Trinidad, CA. Excellent on any bagel.

WWW.LOSBAGELS.COM

In 1980, folk singer Bodie Wagner gave Los Bagels owner Dennis Rael a unique granola recipe. Dennis perfected this blend over the years and has created this simple granola fea­turing toasted oats, nuts and seeds. It is sub­tly sweet with a hint of real maple syrup and coconut.

“Enjoy granola as it was meant

to be”

LA GRANOLA

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WEAR IT, DRINK IT, LOVE IT. WWW.LOSBAGELS.COM

FLEXFIT HATSCheck out las cachuchas! We now have three different hat varieties to choose from. Choose from our longest running hat, a Flexfit with the traditional dancing skeleton design on the front and “Hasta la Proxima” on the back. Or snag our newest design from Steven Vander Meer, our 30th Anniversary Sugar Skull hats with “Los Bagels” under the skull, and “Humboldt County on the back. Both of these Flexfit hats run from Small to XL. They stretch to fit almost any head, and they’re super comfy. If Flexfits aren’t your thing, we now offer “Castro” style hats with the dancing skeletons on the front and “Hasta la Proxima” on the back.

TRADITIONAL LOGO TEEThe original t­shirt from Humboldt County’s orig­

inal bagel bakery and cafe. Take one of

these on your next trip to Zimbabwe

or Antarctica, send us a picture of

you in the shirt, and we’ll hang it

on our travelers’ wall of fame. No

matter where you travel, it’s likely

that someone will recognize the

logo and ask you if you are from

Arcata. Then you can sit and chat

about all the good times and good

food had at Los Bagels.

CLASSIC LOGO MUGHere it is, our classic logo mug. It doesn’t

show finger prints, and will last for years

to come. Perfect to hold a a steaming cup

of java, or a delicious cup of Mexican Hot

Chocolate.

KLEAN KANTEENWhether you’re trying to keep your iced

coffee cold on an epic road trip up the coast,

or you need the oatmeal to stay hot until

you reach the top of Strawberry Rock, this

bottle is designed to keep it that way.

Los Bagels has teamed up with Jeff Creswell,

former HSU grad and co­owner of Klean

Kanteen, to bring you one slick and

multi­functional Bottle. Double walled

and vacuuum sealed, it will keep the

contents hot for up to 6 hours, or cold

up to 24 hours. It’s made with food

grade stainless steel and comes with

the spill proof “Loop” lid.

FOR MORE GREAT LOS BAGELS

GEAR VIST US ONLINE AT

WWW.LOSBAGELS.COMWE CAN DELIVER TO YOUR

DOOR ON ALL PURCHASES!

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eel river gift box smith river gift box

Los Bagels Breakfast Box

The Eel River Gift Box includes 1 dozen of our boiled then baked bagels, 1 lb of our La Granola, Heart of Darkness Coffee Beans, 1 Larrupin Mustard, 1 Slug Slime, 1 Retro Mug and 1 T­shirt.

The Smith River Gift Box is as impressive as the cliffs which edge this fast flowing river. 1 dozen of our boiled then baked Bagels, 1 loaf of our Challah, 1 jar Larrupin, 1 bottle Slug Slime, and 12 oz. of our delicious Granola.

This great collection of the classic Los Bagels experience is ready to go. Featuring a half dozen of our traditional boiled and baked bagels, 12 oz of La Granola, a bottle of our Slug Slime, a jar of gourmet Larrupin Sauce, a 12 oz. bag of organic “Heart of Darkness” coffee beans and our retro mug to enjoy your brew in.