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July 11, 2003 - Image 69

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-07-11

Disclaimer: Computer generated plain text may have errors. Read more about this.



a

be great for a cleaners, coffee shop or bagel
place," says Van Loon. They decided on bagels
because the small plaza on the corner of Long
Lake and Telegraph roads already had a dry
cleaner and Starbucks, but no bagel shop. Plus,
Van Loon had some prior experience in the bagel
biz, working a stint at New York Bagel in Detroit.
"Managing the construction was the most chal-
lenging part of starting the business," says
Kaufman. "Jeff had to make all the decisions in
that area because I worked full-time during the
day." Van Loon recalls the morning their oven
was delivered in separate pieces and spread all
over the floor. "And overseeing that assembly
along with everything else in the shop was defi-
nitely a task. We were lucky to have honest con-
tractors," he says.
However, despite the inevitable challenges of
starting any new company, these guys have been
fortunate to have the input and consistent sup-
port of family, starting with the wisdom provided
by Kaufman's accountant father-in-law, Allan
Tobes, who simply told them to do their home-
work, research the industry and plan accordingly.

2

ROOKLYN
BAGEL

"Both of our wives have full-time jobs, not

to mention caring for our small children, but

they still manage to make contributions to the
shop," says Kaufman. Van Loon's wife,
Rebecca, prepares the fruit salads and
Kaufman's wife, Elissa, bakes chocolate-chip
banana bread. Special homemade cream
cheeses are whipped up weekly by Van Loon's
stepdad, Terry, and both of their mothers,
Beverly and Candy, help manage the shop
when the guys are away.
"The people of Bloomfield have been really
receptive," says Van Loon. In fact, they're so
excited about the positive response they're
already looking at locations for a second
shop.
Says Kaufman, "I love coming here. It
makes me happy — talking with customers,
forming relationships. It's relaxing."
The Brooklyn Bagel boys agree it's been brutal
getting up so early to bake, but it's worth it. It's
the culmination of a dream.

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