Great food should feel welcoming. That’s why we design our workflow with allergens in mind—so you can order with confidence and enjoy the moment, not the worry.
Gluten-free: our GF bagels are mixed and baked on dedicated trays, using separate tools and storage containers. In the shop, we slice GF bagels with color-coded knives on a designated board. If you prefer no toasting to avoid shared surfaces, just say the word; we’ll warm your bagel another way.
Dairy-free/vegan: vegan schmears and toppings live in clearly labeled bins with their own utensils. We change gloves and clean the board between builds on request. Our lemon-herb and scallion vegan schmears are customer favorites—bright, creamy, and dairy-free.
Sesame and nuts: sesame is common in bagel shops; we handle seeds in open areas and can prepare a seed-free bagel away from the topping bar when requested. We don’t use peanuts in our standard schmears, and any nut-based items are clearly marked.
Training: every team member learns our flow—handwashing, glove changes, separate tools, and how to walk you through options. If you have specific needs, ask for a manager; we’re happy to make a plan that fits.
Labels and pickup: your ticket and bag are marked with GF/vegan notes so the right order reaches the right hands. Using local pickup? Add a note to your order—we’ll confirm at handoff.
The goal is simple: safety first, joy always. Tell us what you need; we’ll meet you there with a warm, delicious bagel.
