Is there a bagel revival happening in Philly? If so, will Fishtown be its next epicenter with Philly Style Bagels (PSB) at the helm? Find out for yourself at their soft opening this weekend.

Philly.com reports that PSB will introduce their new storefront location (1451 E. Columbia Ave.) on January 9 and 10. The building is across from Steap & Grind and Palmer Park, just a short walk off Frankford Avenue. PSB will be open from 7AM to 2PM with a limited menu.

The store’s grand opening weekend will be January 16 and 17, after which regular hours will resume on their days of operation, Thursday through Monday.

PSB owners Collin Shapiro and Jonathon Zilber have practiced their bagel making craft at various shows and events over the past few years. According to Philly.com, PSB makes their bagels a little differently than other bakeries. First off, they are fermented in small batches, then hand-rolled. The bagels are boiled in Philly’s own Yards beer mixed with water before being finished off in the oven. In contrast, New York’s bagels are baked with malt barley and Montreal’s are treated with honey.

Even Craig LaBan of The Inquirer gave PSB an endorsement in Philly.com’s October 2015 round-up of newer bagel shops, saying “You can see the handmade nature of it. It has everything you want from a bagel: the texture and flavor, the crunch and chew.”

Shapiro, a native of Cheltenham, and Zilber, originally from Detroit then Lower Merion, have worked together at the Foodery in Northern Liberties categorizing and selling beer. It was here they started exploring different culinary ventures, including brewing coffee together at Shot Tower Coffee in Queen Village. Local pizza demigod Joe Beddia met the two baristas and explained to them how he started his own pizzeria.

While the duo was using Beddia’s oven during Sunday morning pop-ups, they launched an Indiegogo campaign that exceeded its $20,000 goal. That money provided them with an oven of their own, a gas-fired Montague Hearthbake 25P-2, which is a little bigger than Beddia’s own oven.

Bagels on the menu will range from $12 for a half-dozen to $20 for a dozen. Breakfast and lunch bagels will be available with an array of vegetarian options. The bagels aren’t gluten-free but they are vegan. The owners will be brewing Counter Culture Coffee as well.