First things first: the bagels. Shug's "Store 1," just steps from SMU, smells exactly like a bagel store should smell, which is not a surprise as every day they make all of their dough from scratch, in-house, then make their bagels the artisanal, old-fashioned way – including a necessary fermentation period, kettle-boiling them, then baking them in a massive, revolving tray oven. Founder Justin Shugrue works at Shug's every day, in his apron and baseball cap and joins Justin to discuss this growing bagel brand!

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