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GOOD THINGS TAKE TIME.

We can’t tell you how many batches of bagels we made to perfect our recipes. After lots of long nights proofing yeast, pairing ingredients or finding the right ratio of blueberries to bagel we think we got pretty close.

Meet OUR TEAM

Bigger than Bagels

We LOVE bagels! But you know what we love even more? Our people. We started on this bagel adventure with two goals in mind: To create a delicious and welcoming breakfast experience for our Lynchburg community, and to challenge the status quo in restaurants to create a healthy, fun, and uplifting work environment for our staff.

We believe that when you invest in the second part, the first part will naturally follow. If you haven’t had a chance to visit us yet, we invite you to come see the difference for yourself!

Lets talk “New YOrk Style” bagels fOr a secOnd…

 
 

What is it that makes a bagel “New York Style?” Some say it has to do with NYC’s soft water. While that definitely plays a role in the texture, a truly delicious NY bagel is much more.

A good NY style bagel should have a rich, bready flavor, a shiny crust with a nice glaze, and a chewy interior that’s not overly doughy. A finished product that is created only with a malt heavy recipe and by kettle boiling the bagels before they go in the oven. From start to finish, our hand rolled bagels take about 24 hours to make. A process that we committed to from the first day that we set our minds on the bagel dream.

We know that New Yorkers take their bagels very seriously and we hope that, by committing to doing things the right way, we can do them justice and bring authentic bagels to a city that we love! Is it more work? Absolutely. Is it worth it? Without a doubt. We hope you agree!