Bagels: Rolled by HAND, the way they should be. Boiled with malt and sugar. Dusted in seeds and flavoring, like salt, poppy, sesame, and garlic...what you get is nothing but the finest bagels south of Montreal. These aren’t giant balls of hard dough, or soft breads. They are faithful approximations of the handmade bagel. Each is rolled with love. Each is special. It has a nice firm crust, chewy center, and an aroma that’s not unlike the waft of a good beer. When spread with cream cheese it’s incredible. When that cream cheese is laid on with hand cut slices of house cured gravlax it is as close to heaven as one can get. The fish just melts away. It’s like an acid trip of Omega3’s.