Our bagels are hand shaped, boiled, and baked on a stone hearth. The bagel process starts the night before when the dough is mixed using Lulu (our very special starter), flour, water, and salt. The dough develops overnight and the baking begins at 3 a.m. the next morning. On the busiest days we bake 1,500 or so bagels before we start baking our other delicious breads.
Our loaves are hand shaped and treated with much love and care. By using techniques such as soaked grains and long fermentation times, we create healthy, deeply flavored loaves with a delicious crust and a light, slightly tangy crumb. We love baking bread for people, and we love to eat the bread we bake.
