Bagels are our Passion

We love baking; and we're pretty darn good at it. While dough is little more than flour and water, the recipe has been tweaked and changed over and over to get that perfect internal texture while keeping that outer crust with just enough "crackle".

NY/NJ style bagels are kettle boiled & baked, giving them their signature flavor, texture and taste.

Without the boil, it's just a roll with a hole!

For those familiar with a NY/NJ style bagel, this is what you've been waiting for...  And for those who haven't experienced one - Here is your chance.

Robert & Heather Weygant


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