Doughnut vs. bagel: a hole different game

Sam Harden (left) and James Grimes run Better Bagels pop-ups.

Rebecca Roth Gullo believes she may have mastered the art of the doughnut. The owner of Blackbird Doughnuts in the South End just opened her second storefront in the Fenway, and says that after years spent running sit-down restaurants, she’s grown to love the crazy hours of the baking business and its accompanying acclaim. (It helps that Adele is a fan.) But when asked if she’d ever fold bagels into the mix, she balks.

“We thought about doing bagels but the economics don’t work,” she said. “From boiling to baking to proofing, it’s unbelievably difficult to make great bagels.”

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