FAQ

Are your bagels vegan?

Yes, all except the "Nate's Bagel," which contains egg.

Do you have gluten-free bagels?

We do not! The nature of the shop does not allow for us to prepare truly gluten-free items because of the nature of our shared equipment. Additionally, the process of kettle-boiling bagels and then baking them in a hot oven requires high gluten/high protein flour that is not easily replicated without gluten.

Do you wholesale?

Not currently.

Do you offer catering?

Yes! We now offer catering for both our bagels and select sandwich options. Visit our "Catering" link above.

What makes your bagel special?

• High-quality Ingredients •

We use high-quality, unbleached, unbromated flour, seeds and sea salt. Average bagels often have only white sugar or corn syrup, but we use malt. Malt has 5 different types of naturally occurring sugar compounds. Some of that malt is eaten by the yeast to create unique and complex flavors.

• Patiently Fermentated •

Dough fermentation is a process that is often skipped for speed. This step makes for a stronger, chewier bagel, a deep flavor, pro-biotic health benefits, and a bagel that is easier to digest.

• Kettle Boiled •

Kettle boiled bagels are chewy with a great crust. Steamed bagels are not. If you’re an early riser, come look into our side door on Cary Street to see us boiling and baking as you eat your bagel.

• Stone Baked •

Our bagels are baked on stone, instead of metal pans. Stone absorbs heat, surrounding the bagels with a friendly, ambient heat so that they can rise at their leisure.

• Homemade Schmears •

Do you have a question not answered here? Or have a topic you think we should cover in the FAQ? We’d love to connect with you! [email protected]