Hand rolled, boiled, baked.
№ 01
Naked, honest, perfect. Crackling crust, proper chew, malt-sweet finish.
№ 02
Sesame, poppy, toasted onion, garlic, and flaked sea salt. The whole pantry.
№ 03
Toasted sesame seeds — top, bottom, edges. Nutty, fragrant, classic.
№ 04
A dark, nutty blanket of poppy. Old-world quiet. Old-world good.
№ 05
Toasted onion flakes on top, caramelized in the bake. Savory, fragrant, deep.
№ 06
Plump raisins folded through a cinnamon-laced dough. Sweet, warm, comforting.
№ 07
Caramelized sugar and Saigon cinnamon, baked into a crackling top. Our best-seller — sells out fast.
Every bagel made from — water, flour, yeast, salt & barley malt syrup. Hand rolled and boiled — the way New York bagels have been made for a hundred years.
$12 each. Fermented 24–36 hours. Artisan rounds & bread pan loaves. Baked dark.
This is where the sourdough lives. A proper artisan round — open, airy crumb and a dark-bake crust that shatters when you tear it. Prefer sandwich slices? The same dough bakes in a bread pan too. Flour, water, salt & a living starter — nothing else.
Text Club subscribers are the first to hear when the oven's on. You reply. We hold yours back.
