An acclaimed bagel name is opening a shop in Fort Worth: Dan’s Bagels, which has built a loyal following over the past five years at its original shop in Trophy Club, has spun off a new location in Fort Worth at 2430 Forest Park Blvd. near the TCU campus.
According to a release, it opened on November 13 with specialty purple and white rainbow bagels. Go Frogs.
Dan’s Bagels was founded by husband-and-wife Dan and Jennifer Hilbert, who’ve earned acclaim for their made-from-scratch sourdough bagels in Trophy Club, drawing customers from all over Tarrant County and beyond.
What started as a couple testing bagel recipes at home during the pandemic has grown into a thriving bakery, now with two locations, serving up house-made bagels, cream cheeses, sandwiches and more alongside imported lox, Taylor ham and East Coast staples all made with the finest ingredients.
The new shop is a 2,000-square-foot space, with an expanded storefront and a fully equipped bakery in the back, where sourdough bagels, cream cheese, and more will be made fresh daily.
The Fort Worth location is run by franchisees Luis and Mona Lisa Galicia, with founders Dan and Jennifer Hilbert being closely involved. The Galicias live in Arlington and have a daughter who attends TCU, which has given them the opportunity to know and love the surrounding community.
They felt drawn to open their own Dan’s Bagels location after their son showed them a viral social media post raving about Dan’s signature sourdough bagels.
“Dan’s Bagels shares our passion for community and service,” Luis says.
“We were inspired by Dan and Jennifer’s story and drawn in by the unique, scratch-made and baked fresh daily products that so many loyal customers have come to enjoy,” Mona Lisa says.
Though this is their first endeavor in the hospitality industry, the Galicias have already received tremendous support from neighbors, including nearby businesses, college students and faculty, city employees, and medical district staff.
As the brand expands, the Hilberts’ dedication to quality, creativity and customers will stay a top priority. Through extensive hands-on training, bakers at each location have mastered the art of tending to the sourdough starter and creating a bagel that is perfectly balanced with a crispy outside and chewy center.