We're expanding across the country

About New York Bagel Co.

The Better Bagel,
Since 1989

Made from scratch with simple ingredients and a proofing process all our own. Seven locations across southeastern Massachusetts, with an eighth on the way.

We make our bagels the long way.

Made From Scratch

Every bagel starts with dough we mix fresh in-house each day. Nothing shortcut, nothing pre-made.

A Few Simple Ingredients

No preservatives, no additives, just a handful of ingredients you can actually pronounce. The list is short on purpose.

A Proofing Process of Our Own

The fermenting and proofing method is what gives our bagels their texture. It is the part we will not change.

It started with
one recipe.

New York Bagel Co. opened in 1989. The bagels caught on fast, and over the years the shop grew to five locations across the region.

As the original owners reached retirement, they narrowed back down to the two shops that started it all, in Fall River and Dartmouth.

Why "New York" in Massachusetts?

The recipe traces back to a New York native who learned the craft there, then brought it to Massachusetts in 1989. The name stuck. So did the bagels.

Under New Ownership, 2024

"We drove past the original shop for years, wondering what it would take to own it."

Dawn and Kyle Lima met working part-time at Dunkin’ in college. That job turned into careers, and more than a decade each in multi-unit restaurant management. Between them, over thirty years of quick-service experience.

Their longtime friend and business partner, Cliff Ponte, is the reason the timing worked. Cliff had known Dawn and Kyle for more than thirty years. When he learned the owners were ready to talk about the future of the company, he made the call that brought the three of them together.

In March 2024, Dawn, Kyle, and Cliff bought the two original shops. The goal was simple: grow what they had inherited without losing what made people loyal to it in the first place.

Kyle & Dawn Lima

Owners & Founders

The same bagel,
whichever door you
walk through.

Dawn and Kyle came up through multi-unit restaurant management, and it shows in how they run things. Each shop is built around the way service actually flows, and they keep close tabs on every location. So the bagel you get in Stoughton is the one you’d get in Fall River.