Our bagels are made with fresh-milled, pre-fermented heirloom grains (milled by our friends at Boulted Bread) plus long, cold fermentation, which makes them open and airy. Then they’re boiled in honey water and baked till dark in our wood-fired oven. We like ‘em dark and airy. The best of many worlds! They’re not New York or Montreal style. They’re something different.
Our bagel sandwiches are Raleigh famous, and our coffee is brewed with the best local beans (roasted by our friends at Jubala Coffee).
