Apollo Bagels Opened Large Facility in Industry City
The bakery chain expanded its operations with a new 5,075-square-foot production site in Sunset Park.
Updated on Oct. 5, 2026 in Baking
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Apollo Bagels has officially launched its ninth location in New York City, opening a centralized production and retail hub in the Industry City innovation district. This new facility enables the brand to scale operations significantly to meet rising demand across its citywide network.
Why it matters
The move addresses a capacity bottleneck where demand previously outpaced the output of individual store kitchens. By centralizing production, the brand can maintain its specific fermentation standards while increasing its total output.
The new 5,075-square-foot facility produces 15,000 bagels daily, marking an increase over the 10,000-bagel capacity of the brand's former hub. The kitchen serves a broader network of nine locations across New York City.
The players
Apollo Bagels
This rapidly growing New York City bakery brand originated as a neighborhood pop-up shop.
Industry City
This 35-acre innovation and manufacturing complex in Sunset Park, Brooklyn, hosts hundreds of local businesses.
The details
The Sunset Park facility features dedicated fermentation space, heavy floor loads, and expanded cold storage to facilitate overnight deliveries. Beyond retail, the site serves as a cornerstone for the 35-acre Industry City hub, which houses 700 companies and 8,500 workers.
Timeline
Two years ago, Apollo Bagels launched as a Williamsburg pop-up.
October 5, 2026, was the official opening date for the Industry City location.
Culture Shift
This move mirrors the trend of small-batch food brands shifting toward centralized production to maintain quality while scaling across urban markets. Such transitions are critical for surviving the competitive New York City food landscape.
Residents and workers in Sunset Park now have direct access to a retail location at the production site. The move ensures consistent bagel availability across all nine city locations, reducing the likelihood of stockouts for daily customers.
The takeaway
Centralized baking facilities allow growing food brands to balance increased production demand with consistent ingredient fermentation. These infrastructure investments are essential for maintaining the quality of artisanal products as customer bases expand citywide.
Further reading
Learn more about the local food scene by visiting the Baking section.
Source note: This article includes information reported by NYREJ.
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Do you prefer food businesses that bake on-site rather than those using centralized production facilities?
