If you stop for a bagel before your morning commute, you’re not alone. Over the course of a year, 200 million Americans are doing the same thing. Any way you slice it, bagels are a billion dollar business.
Ordered as a sandwich or with only a schmear, we expect them to be fresh. And that’s why Zephaniah Cain starts working at 3 a.m. every day. He does it for us. Cain bakes bagels.
Cain was born in Hawaii when his father was stationed there with the Army, and grew up in Portsmouth with his parents and two younger sisters. Cain did his own tour with the Army in the 1990s and worked as a chef. After various jobs, he always came back to cooking. He has been baking at Yorgo’s Bageldashery for the past five years. He’s so much a part of the business, a sandwich is named after him.