why our bagels are better than the rest

• Scratch Recipe 
• Mostly Clean Label 
• 13% and higher protein flour 
• Lower water absorption - Dense, chewier product
• 12–14 hour retarding time - More flavor, shine and crust
• High Quality Ingredients
• Lots of seeds applied to each bagel 
• Longer bake time - Thicker crust and moisture retention
• Freezing Process - Cooled and frozen within 60 minutes of bake
• Decades long family leadership and ownership in the business
• Accommodation of customers
• Versatility of products - Thaw and serve and bake off
• 30 different flavors available

We are proud of our customers!  We sell to high end grocers, bagel shops, club formats, foodservice operators, large supermarkets, independent supermarkets and C-Stores.