Our bagels are made the way bagels are supposed to be made — hand-rolled, kettle-boiled, and cold-fermented overnight. We start with a live sourdough starter and use a blend of organic, unbleached, unenriched wheat flours, then bake on slate for that signature crisp exterior and deep, malty chew. It's a slower process, but that's exactly the point.

We're rooted in Sebastopol and proud of it. We pair the craft traditions of East Coast bagel-making with the slow food values and exceptional ingredients of Sonoma County — because great bagels deserve great ingredients.

Yes! We cater meetings, celebrations, and community gatherings of all sizes. Our spreads include hand-rolled bagels, house-made schmears, seasonal salads, breakfast spreads, fresh-baked goods, and house-made sweets — all beautifully presented and made to impress.

Yes! We take pride in offering Dairy-free schmears and gluten-free bagels that are every bit as delicious as their “traditional” counterparts. There's something at the table for everyone.

Using a live sourdough starter gives our bagels a subtle, one-of-a-kind tang you won't find in a standard bagel. It also means less reliance on commercial yeast—which fits right in with our commitment to simple, feel-good food made the right way.