Small batch,
Local bagels‍ ‍

need feedback

Every bagel we make starts nearly 72 hours before pickup and goes through mixing, fermentation, shaping, cold proofing, boiling, and baking before it reaches your table.

We'll be spending the next few weeks refining our equipment, dialing in our process, continuing to test new flavors, and working on a few improvements behind the scenes.

One thing we're considering is moving from our assorted half dozen to custom batches. The assorted half dozen helped us manage inventory and streamline production as we got started, but now we're curious what you'd prefer.

Would you rather keep the curated assortment, or build your own half dozen?

Let us know what you'd like to see by sending us a message on Instagram or emailing orders@jaysbagels.com.