3 products

Bagels

Sourdough bagels, boiled then baked the traditional way — a chewy, blistered crust around a tender center.

A long, cool fermentation and fillings that do not hold back — Beibei pumpkin with a buttery milk filling, sharp cheddar with jalapeño, molten cream cheese in a jet-black squid-ink crust.

Reheat from frozen and the crust snaps back like bakery morning. Baked to order in El Monte, delivered next-day across California.

Boiled, then baked

A real bagel takes a hot-water bath before it meets the oven. The boil sets a thin, glossy skin that bakes into that signature chew — a step no shortcut can fake.

Ours ferment long and cool before boiling, so the crumb carries real depth, not just chew. Reheat from frozen and the crust snaps back to bakery morning.