Hard Work Pays Off

Every week, we get our weekly delivery of 1,500 pounds of flour. Our products go from flour to your mouth in about a day.

 

It’s not always easy, but our real, boiled bagels don’t go unnoticed.

 

Recently, a woman with a European accent said she was taking half a dozen bagels to Norway.

 

Later in the afternoon, I received a compliment from another customer.

 

“Your bagels are just better than New York Bagels,” she said.

 

These compliments encourage our creaky backs as we continue through the last 500 pounds of flour.

 

At the Bagel Bakery, we don’t make our bagels the easiest way; we make them the best way. We don’t mind the extra effort when we see our delighted customers.