Dan’s Bagels Brings Its Award-Winning Bakes to Grapevine
, the Trophy Club-born bakery that’s earned a devoted following for its sourdough bagels, has opened a third North Texas shop—this one in Grapevine at 2647 Ira E. Woods Avenue. The new location is in soft-open mode, with a grand opening set for December 30, when the full lineup of bagels, sandwiches, and spreads will be available.
This latest opening extends the reach of founders Dan and Jennifer Hilbert, whose pandemic home-baking project has evolved into one of the region’s most beloved breakfast brands. Their original Trophy Club store, which opened in 2021, was recently named one of Yelp’s Top 50 bagel shops in the U.S. and Canada. Their second location, in Fort Worth, debuted just last month to a crowd of eager fans and early sellouts.
The new Grapevine outpost operates under a “hub-and-spoke” model anchored by a production bakery in Southlake. There, the Hilberts’ team boils, bakes, and finishes thousands of sourdough bagels each morning before delivering them fresh to the Grapevine shop and other stores. The 2,200-square-foot Southlake hub can bake more than 500 bagels at once—up to 7,000 a day—ensuring that every location serves bagels with the same crisp exterior, chewy interior, and subtle tang that regulars crave.
That model lets the company expand without compromising quality. The Hilberts plan to open as many as ten stores across North Texas by the end of 2026, a mix of corporate-owned and franchise locations. Each baker is trained by hand in the brand’s distinctive sourdough process, which produces a bagel that’s easier to digest and lower in gluten than typical New York–style versions, without sacrificing the classic chew.
Inside, the Grapevine shop keeps a compact footprint. Guests order at the counter or wait in their cars for a text notification when their order is ready. During the soft opening, hours are subject to change, but the store is generally open from 7 a.m. to 1 p.m., Tuesday through Sunday. The menu features the shop’s signature sourdough bagels in familiar varieties—everything, sesame, plain, poppy, and salt—alongside house-whipped cream cheeses, bagel sandwiches layered with imported lox or Taylor ham, and a few nods to the East Coast traditions that inspired the Hilberts in the first place.
It’s a quietly impressive achievement for a couple who started by tinkering with recipes at home just five years ago. What began as curiosity about fermentation and texture has turned into a small empire of bagel lovers. Their sourdough starter remains the heart of the operation, cared for daily and used to create a bagel that balances crispness, chew, and depth of flavor—proof that patience and precision still matter in the breakfast business.
With three shops now in operation—Trophy Club, Fort Worth, and Grapevine—the Hilberts have turned a neighborhood craving into a North Texas ritual. For bagel seekers looking for that perfect chew, Grapevine just became a must-stop.
Dan’s Bagels Grapevine
2647 Ira E. Woods Avenue, Grapevine
Open 7 a.m. to 1 p.m., Tuesday–Sunday (hours may vary during soft opening)