ENOUGH WITH THE NEW YORK BAGEL SCHTICK
I don't want a bagel that's stuck trying to be another bagel. This whole perfect bagel from NYC thing is a bit old to me at this point. I enjoyed quite a few bagels in my day (Shout out to La Bagel Delite on Court St.). But when we moved to Napa and there were no bagels, I wanted to create a new bagel from scratch. Thinking back on all the details I've loved in bagels, and figuring out how to put it together.
Every great bagel started from scratch, by people and families that had their own ideas. I'm one of those people. It took 4 years of obsessive singular focus on making a bagel that isn't just "like" some other bagel. So no, these aren't the millionth "New York Style" bagel, they're way better than that.
BOILED, TOASTY, PRETZELIZED CRUST - CHEWY, MALTY INTERIOR
Old School Process, New School Recipe
Organic, non-GMO Flour - Hand-Rolled - Boiled - Baked
From a Bagel Guy in Napa, California