An obsession since 1979
An obsession since 1979
Real East Coast Bagels
Raised on the chewy, kettle-boiled bagels of Lowell, Massachusetts, our passion for East Coast bagels is rooted in childhood mornings and neighborhood bakeries. We bring that tradition—crisp crust, dense interior, and time-honored techniques—to every batch, honoring the simple, authentic flavors that shaped us. At Bonnie Bagels & Co., each bagel is a taste of home.
It’s no big secret
Bagels have their roots on the East Coast. Hand-rolled, cold-fermented, and kettle-boiled are non-negotiable factors in what separates a real bagel from a roll-with-a-hole.
But to create something truly special, you can’t just stop there. At Bonnie, we’ve embraced the slow food movement of California to create a product so simple and straightforward that you can feel just plain good about eating it.
We begin our process with a live sourdough starter, reducing the reliance on commercial yeast, to give just a tinge of tang that's truly one of a kind. Next we use a unique blend of organic, unbleached, unenriched wheat flours for that artisan flavor and texture. Our bagels are then hand-rolled and cold-fermented overnight to further enhance that malty depth of savoriness that only time and patience can provide. Finally these bagels are boiled and then baked on slate, creating the crisp, burnished exterior and unmistakable chew of a true blue East Coast bagel experience.
We are Bagel People
Michael Sousa
FounderWith a vision for building something meaningful, our founder brings a blend of big-picture thinking and hands-on experience. They set the tone for everything we do.
Head BakerGreg Kalergis
Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.
