Did you know that the plural of “bagel” is bagel – not bagels?! (Think of deer!)  A Jewish lady taught me this years ago. - Dora

Conventional bagel are shaped by machine, boiled, and then baked.  Our method is much more personal! We shape all the bagel by hand!! That is why the label says, “Handcrafted with tender, loving care”. We do not boil them BUT we bake them in the wood-fired brick oven and that is what makes for great tasting, tender bagel!  They are baked first in the morning when the oven is at its hottest.  The bagel bring down the hearth temperature for the desem bread bake. These bagel are fabulous toasted!  Tender and melt in your mouth!! Come watch us shape bagel some time – starting at 7:00am.  Generally we shape bagel 2-3 hours. No added fat in the bagel.

Sliced for your convenience.
All certified organic ingredients are marked with an asterisk *. We wish we could put a star by the honey, as we have always used organic honey. In summer of 2009 the bees could not produce honey - too many days with no sunshine and lots of rain. This was the case for our honey producer at Ericksdale. So.... now there is no organic honey till the next crop.  Too bad, but can we do but accept what nature brings our way?  This honey is creamy white clover honey.

The extra virgin olive oil is non certified organic. That means that the farmer has taken all steps essential for organic production but has not certified it as organic. Our supplier assures us that this is done with integrity. We pay considerably more for this oil than the one we use in some of our other goods.  

The Vitamin C crystals are fruit source (also listed as ascorbic acid). This helps the texture of the bread.