Under the rubric of "sourdough bagel shop(s)," Breadwinner is all about one thing: bagels that feel like someone put real effort into them. They make everything on-site, bake fresh every morning and stick to locally sourced ingredients. In the process, they also serve old-school drip coffee, exactly the kind of coffee you don't have to analyze but do miss immediately if you don't have it.
The sourdough is not a gimmick here, but the basis of the flavor and bite. Breadwinner rolls its bagels by hand and relies on "natural organic local ingredients" for the structure and toppings. You can taste that precisely in the simple choices: good base, good salt, good texture - and only then the filling.
There are now two spots: the original store (their "OG space") and a second location that doubles as an open production space and storefront. Handy detail that many people don't realize until late: they communicate fixed (winter) opening hours for both shops, with weekdays short and weekends early(er). So this is typically one of those addresses where you don't pop in at 4 p.m., but where you smartly plan your morning or lunch.
This is one of those places where "getting one bagel" rarely stays at one bagel.
What makes Breadwinner extra strong is that they don't just run for walk-ins. They offer multiple forms of catering: you can order self-catered (single bagels + spreads/toppings), but also have "prepped" sandwiches from their menu prepared for lunches, offsites and events. And if you really want to splurge, they have a mobile event catering variant where they bring the shop to you.
Also fun (and very Breadwinner): they give bagel classes. There you learn to mix, roll, cook and bake, plus you get starter and instructions on how to keep it alive. It's hands-on, relaxed, and just the kind of thing that makes you suddenly respect how many steps are actually involved in "just a bagel." According to their own info, the classes run on Thursday nights and you book through their schedule.