Industry News | December 13, 2012

Bruegger's Bagels Makes a Landing at Cincinnati Airport

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Bruegger’s Bagels will open in Concourse B at the Cincinnati/Northern Kentucky International Airport (CVG) on December 13.

The new location features the full Bruegger’s Bagels menu of freshly baked bagels and other items that offer easy, on-the-go options for hungry travelers.  

“CVG is thrilled to once again partner with Bruegger’s Bagels to offer our customers a unique dining option in Concourse B,” says CVG vice president for commercial management Paul Hegedus.

The 1,280-square-foot CVG Bruegger’s Bagels will offer travelers a different approach to typical airport fare. Everything on the menu is handcrafted, including the bakery’s New York–style bagels baked fresh on-site each day; its signature made-in-Vermont cream cheese; and its custom-made breakfast and lunch sandwiches and salads.

For guests who need a pick-me-up, the bakery will also serve up fresh-brewed coffee and espresso made from high-quality, 100 percent Arabica beans from around the world.

Bruegger’s Bagels was previously located in CVG’s Terminal Two, but that location closed in May 2012 when the Terminal ceased operations.

In addition to the new Cincinnati location, the bakery welcomes air travelers at Pittsburgh International, Cleveland Hopkins International, and Raleigh-Durham International airports.

“Our new location at CVG will be a welcome sight for travelers looking for fresh dining options,” says Bruegger’s Bagels president David Austin. “Whether it's for a fresh-from-the-oven bagel, just-brewed coffee, or made-from-scratch sandwiches and salads, we look forward to serving guests in our comfortable new bakery in Concourse B.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.