Bigger Holes, Better Crust, Bigger Flavor

The demise of the old fashioned bagel was lamented left and right. Bagel traditionalists all over the country complained they couldn’t get the sort of crusty, chewy bagels they used to buy in days of yore. In 2001, we put real bagels back on board.
Our bagels are made the old fashioned way. We start with great ingredients, give lots of time for the dough to ferment, and use traditional boiling and stone hearth baking.