Real bagels, made in Marshfield. Cold-fermented for 36 hours, boiled quick, and baked blisteringly hot.
No shortcuts. Every batch follows the same four steps, and most of the work is waiting.
A stiff dough, mixed in two stages and shaped by hand.
A long, slow rest in the fridge builds flavor and that dense, chewy crumb, and it's what gives the crust its little blisters.
Sets a thin, crackly crust with a little shine.
We bake these the right way. 5 minutes on a soaked bagel board, then flipped onto the oven floor to finish for another 10. Baked fresh the morning you get ’em.
Plain comes first because plain shows everything. More flavors join once they're just as good.
Malty, chewy, blistered crust. The one we judge everything else by.
Sesame, poppy, garlic, onion and salt, edge to edge, top to bottom.
Coated in sesame seeds that toast in the oven.
Rich and properly eggy, with a deli-yellow crumb.
Hand-twisted with ribbons of cinnamon sugar that caramelize in the oven. Your kid’s new favorite bagel.
We're working on getting to local markets and opening weekly pre-orders. Sign up below and you'll hear first.
Look for us at markets in Marshfield, Hingham, and nearby towns.
Order by the dozen during the week, pick up warm on Saturday morning in Marshfield.
One email when we launch, and a heads-up before each market. That's it.