S4 E68 Mitch’s Bagels: A Father-and-Son Story of Family, Food, and Entrepreneurship

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How does a CPA from New York end up co-running one of South Florida’s fastest-growing bagel brands? Meet Adam Shidlofsky, co-owner of Mitch’s Bagels, the family-built business redefining what a “New York-style” bagel means in Florida.

Adam joins host Brenda Popritkin to talk about building a legacy with his father — from Mitch’s original old-school diner concept to today’s sleek, tech-driven delis in Flagler Village, Hallandale, and Weston.

Together, they cover everything from airy-fluffy dough philosophy (“they don’t count as carbs if you believe it”) to family values, generational work ethics, and how South Florida’s mix of New York transplants and hungry locals has shaped the brand’s identity.

Notable Quotes

“My dad knew nothing about bagels when he started — but he learned everything, from baking to branding.”

“During COVID, I convinced him I could bring something new: marketing, social media, and a modern twist. One night over wine, he finally said, ‘Okay, go bake bagels at 4 a.m.’ — and I did.”

“Seeing my dad finally take a holiday and enjoy his 60s — that’s one of my proudest accomplishments.”

“Everyone says they’re from New York and ‘know bagels.’ Down here, we’re proving you can find a great one anywhere — if there’s love in the dough.”

From carb myths to family truths, this episode proves that passion and grit rise just like dough, with a little heat, patience, and plenty of flavor.

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Timestamps / Chapters

00:00 — Intro: Brenda welcomes Adam Shidlofsky of Mitch’s Bagels
01:00 — The most important question: Do bagels count as carbs?
02:00 — How Mitch’s Bagels began: a father’s fresh start in Florida
04:30 — From Long Island to Coral Springs: Mitch builds his first shop
06:15 — The evolution: from old-school diner to modern deli
08:10 — Adam’s early years and why his dad didn’t want him in the business
09:40 — From CPA to bagel boss: Adam’s pivot during COVID
11:00 — The pitch that worked: convincing Dad over a glass of wine
12:30 — Learning the ropes: 4 a.m. bagel shifts + corporate double life
14:15 — Earning respect and keeping the legacy alive
15:45 — Mitch steps back: a proud father’s retirement moment
17:00 — What makes Mitch’s Bagels unique (and why New Yorkers approve)
18:45 — The myth of “New York water” — busted
20:00 — Seeds, texture, an

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