Jim Greco, CEO of Bruegger’s, welcomes guests to the unveiling of its redesigned 4th St. location in Cincinnati. Bruegger’s will continue to introduce its next-generation bakery prototype with the opening of four other re-imaged locations.

Over the next three years, Bruegger’s will renovate hundreds of bakeries at a total cost of more than $10 million. Corporate executive chef Philip Smith discusses the company’s new look.

The focus also will shift to the simplicity of Bruegger’s bagel ingredients. Plain bagels are made with just five ingredients: flour, water yeast, malt and salt.

Smith explained the bagel baking process.The bagels are mixed and aged, placed into a kettle of boiling water and properly boiled. The bagels will float to the top of the water, scooped, drained, then seeded and placed on burlap sticks into the ov

In addition to the bagel baking display, simple in-store signage touting Bruegger’s services hang from the walls.

Black and white images featuring a variety of bagel and ingredient images also can be found hanging in the newly redesigned stores. Jennifer Fredritz, creative director from the design and development firm WD Partners, attended the Cincinnati opening&

The Bruegger’s mascot also was in attendance at the April 21 grand reopening of the newly redesigned Cincinnati location. Bruegger's CEO Jim Greco said the new design is expected to help lift company same-store sales.

As part of the relaunch, Bruegger’s also has added espresso and espresso-based beverages to its menu. The bakery’s counter space also has been extended to make room for a self-service coffee bar featuring seasonal Fair Trade blends.

New menu boards have also been posted in the restaurant, although CEO Jim Greco said boards could be revised to make room for the nutritional disclosures of menu items.

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