We're a SF bagel company focused on (obsessed with) making sourdough bagels that feel rooted in the baking traditions of our beloved Bay Area.

We use sustainably-grown whole grain flours from two small millers in the Pacific Northwest (Cairnspring Mills and Camas Country Mill) and slow, natural fermentation (sourdough) to create bagels that are nutrient-rich, easy to digest, and take days to stale.