Our Story

Darryn, the founder of Eccentric Bagel, spent over thirty years working in luxury travel. Then COVID hit, and just like that, travel stopped. He was suddenly stuck at home with no idea when that would change.

He and Amy had always had a summer house on Shelter Island, and it was the one place Darryn could never find a real bagel. He grew up on the Lower East Side, where bagels first came to America, and every summer out there left him more frustrated that there wasn't a single real bagel shop on the whole island, nothing fresh, nothing made right. With nowhere to travel and time on his hands, he finally decided to do something about it. He turned to Amy and told her he wanted to open a bagel shop on Shelter Island. Amy thought he'd lost his mind. The man had never cooked a day in his life. He said he'd figure it out.

He figured it out. The doors opened and the bagels were off the charts, made from scratch, on an island that had never had a real bagel shop before. Darryn had been called eccentric for years, long before the store was ever a thought, and when it came time to name the place, he leaned all the way into it. The shop became Eccentric Bagel.

The flavors kept getting bolder from there, unique combinations nobody else on the island was doing, and mini bagel chips felt like the natural next step. Darryn wasn't going to make a normal chip. He tossed them in olive oil and serious seasoning, baked them twice for the crunch, and kept every ingredient completely natural, nothing fake, nothing you can't pronounce.

They took off in the store first, then across the Hamptons, and now they're shipping across the country. Same rule as always: nothing safe, nothing ordinary, nothing off the shelf. Loud, crunchy, unforgettable, from the Lower East Side to Shelter Island to your kitchen.