↓ the backstory

I didn't plan any of this.

In 2022, I started making bagels at home because I couldn't find what I was craving: a proper, hand-rolled, kettle-boiled bagel with a real crust and a chewy interior. I couldn't leave it alone; every batch had to be better than the last. Hundreds of bagels later, people started getting curious and asking where they could get some. That's when I knew this wasn't just a hobby anymore.

Every batch is made by hand in small quantities. I roll each one, boil them in a malt-water kettle, and bake until the crust is exactly right. No shortcuts, no compromises. Just good bagels, done the right way.

You can enjoy my bagels on Sunday mornings at Fishtown Pasta from 8am–12pm. I am there in residence until the end of September. Pre-ordering guarantees you a half dozen bagels, or come pop by the window to pick up some loosies (single bagels).