A highly anticipated new restaurant concept featuring bagels and pizzas has opened in suburban Los Angeles. Brad Kent, Certified Food Scientist, Chef and Business Owner, introduces the new Bagel + Slice restaurant in Highland Park, while looking forward to sharing his love for making the world a better place through his delicious pizzas and bagels.
Taking pizza to the next level, Kent and his co-founders previously launched Blaze Pizza and in 2015 grew the concept into one of the fastest growing restaurant chains in the country. Kent continues to work with Blaze Pizza as Culinary Director and remains a pizza enthusiast with an eye always on the planet.
Bagel+Slice will pay all team members above minimum wage and maintain a lower profit margin to keep profits at a maximum of 15% profit, according to the company. Employees receive higher pay rates while consumers benefit from more affordable products with quality ingredients. Bagel+Slice is proud to source many ingredients from local artisans and partners with Occidental College Los Angeles for educational projects. Bagel + Slice is also an approved vendor that accepts Bengal Bucks so students can use their restaurant card when visiting.
“We are committed to providing our community with jobs that pay better than minimum wage and hope to be able to provide exceptional benefits that would not normally be offered in a typical small business,” Kent said. “We are also committed to charging the lowest possible prices for the highest quality products that incorporate premium ingredients to make our very familiar foods accessible to everyone. Our commitment to a lower profit margin ensures that we can provide affordable, high quality meals to all of our neighbours.
An important contribution is the supply of ingredients from regenerative organic farming. Plus, Bagel+Slice uses ozone, an all-natural disinfectant and sanitizer recognized by the FDA and USDA and produced naturally. Bagel+Slice is an active participant in Occidental College’s composting program.
During the pandemic, Kent knew protecting the world was more important than ever and immersed himself in research, careful planning and advanced work sourcing local, regenerative ingredients for his new venture, Bagel+Slice. The concept of Bagel+Slice is simple: extraordinary, reasonably priced bagels and pizzas all day long in a friendly neighborhood setting, with a focus on sustainability, community engagement, health and safety. This restaurant represents community, social awareness and eco-friendly solutions with a commitment to health for the well-being of their customers as well as the natural resources of the planet.
Paying homage to New York’s historic bagel makers, Bagel+Slice rolls their bagels by hand (not a machine), boils the bagels (instead of steaming them), bakes their bagels on a canvas-lined board burlap (not parchment paper) and baked their bagels in a deck oven (not a convection oven).
Bagel+Slice is gluten-free and their bagel and pizza doughs are all vegan. Kent has created its own brand of gluten-free flour to use for Bagel+Slice’s gluten-free options. Kent has also developed delicious plant-based recipes, creating many of her own vegan recipes using whole food ingredients that minimize food waste and maximize flavor.
A graduate of the University of Southern California and the Culinary Institute of America, Kent is a food science professional who has always had a passion for improving quality and delivering delicious food. He has a well-rounded background ranging from chef to food scientist to business owner. He worked with Cyvex Nutrition where he developed all-natural chilled and frozen products for national retailers including Trader Joe’s, Whole Foods, Costco, Neiman Marcus, Target, Estee Lauder and many more.
In 2007, Kent returned west and established Los Angeles’ first mobile wood-fired pizza business, Farmer’s Market Pizza.