One could argue that the origins of Fletch’s Bagels can be traced back to one nagging question - “where do we get our dozen?”
That question plagued owner Fletch Tison after moving back from Manhattan in the middle of the pandemic. Born and raised in Ridgefield, Tison had gotten used to his regular bagel fix and wasn’t ready to give it up. So he started experimenting on the weekends, getting tips and tricks from a favorite spot in Queens, and testing out his creations on family and friends for their feedback. “I had this idea in my head to be back in town where I grew up and be part of the community,” he says, “and kind of always fantasized about opening a bagel store.”
Within the span of about a year, Tison made that dream a reality. After leaving the corporate world, he converted their family’s basement into a kitchenette where all the mixing, rolling, and proofing happened. “Then I’d be up all night on Friday, Saturday, Sunday,” he adds. “I’d be up 24 hours, just mixing and proofing and baking until the next day. It was a lot of work, and I was one hundred percent doing bagels. It’s crazy when I think about it now.”
He started the business completely online and on the weekends, and things grew fast. He eventually partnered up with Bob Sperry and Eddie Bistany from community mainstay Ridgefield Prime, who coordinated pickups out of their shop. “They have a lot of experience in the industry and they were like - this is great, let’s take this to the next level.”
The result is Tison’s dream shop, located in the former Gyro on Pita. It’s a bright, welcoming space with plenty of seating and plenty of offerings. For coffee, Tison has partnered since the beginning with local roaster Perkatory, whose cold brew, he tells us, is hard to keep in stock. His bagels, which initially sold out every day by noon, take top billing behind the counter with perfectly golden crusts hiding their soft, fluffy insides. In addition to standard flavors, “we’ve gotten really well known for doing something called Seeds and Salt,” Tison tells us, “which is sesame seeds, poppy seeds, and Maldon sea salt flakes.” This favorite can take the place of the Everything bagel for those who want to skip onion and garlic. Every morning, everything is made fresh in Fletch’s kitchen, including the cream cheese, to which he will add seasonal flavors like strawberry or maple bacon scallion.
Beyond the bagels, there is something for everyone. Their pastrami sandwiches “are the real deal,” one local customer told us. Lunch options include fresh corned beef, hot dogs and chicken tenders for the littles, and fresh salads made to order. “A lot of kids come in after school; a lot of older folks in town come to meet for coffee and stay for an hour and a half,” Tison says. “It’s a very familial vibe.” Almost everyone on the staff works in Ridgefield, and there are generations of neighbors, teachers, and friends who stop by on a regular basis. “We’re very fortunate,” he smiles. “I love it - my wife will come with my kids and I can jump out and sit down with them for five minutes. I never really thought about how great that would be.”
Being back in his hometown can be a real trip, like when he thinks about the fact that the 16-year-old son of a good childhood friend now works in the shop he owns. “When did that happen?!” he laughs. But it is also an experience that he is clearly relishing. “Everyone always asks me ‘what’s it like being back in Ridgefield?’ And I say - it’s a lot different and a lot the same. You know, it’s the same town, the same community vibe that was always there, just a lot more people. And when I say more people, I mean in a good way. There’s a lot more for the kids to do from the time they’re tiny to high school. And for adults too.”
When we asked him to pick a favorite of all the new spots that have opened since he has been away, he had a hard time. “Ooh, it’s tough to pick a favorite,” he says. “I love taking my kids to the Prospector. I love taking my kids to Deborah Ann’s, and my daughter just had ACT camp and finished with Madagascar as a production. So it’s hard to pick one that’s a favorite.”
It is obvious when you walk into Fletch’s Bagels that Tison’s lived experience translates to - he really gets the town. There is something for everyone, served up in an environment that brings everyone together.
“It’s a very familial vibe.”
“I had this idea in my head to be back in town where I grew up and be part of the community, and always fantasized about opening a bagel store.”