The seed station may be the smallest footprint in the bakery, but it’s where flavor gets its confetti. Our goal is full coverage without fallout—each bite should deliver crunch and aroma, while your shirt stays mostly crumb-free. It starts with balance. Our everything blend leans nutty rather than salty: sesame for body, poppy for snap, dried onion and garlic for aroma, and just enough salt to wake flavors without shouting.
Timing is everything. Seeds stick best to a freshly boiled surface—still tacky from starches set in the kettle. We move trays from boil to seed within seconds, pressing lightly so the coat bonds without crushing the ring. Then straight to the oven, where heat toasts sesame into nuttiness and mellows garlic and onion from sharp to sweet-savory.
We keep seed trays shallow and refreshed, not overflowing. That prevents breakage and ensures the light, even press that protects the crust. For poppy and sesame solos, we use dedicated pans to keep flavors clean. Tools rotate all morning so the station stays tidy even at peak speed.
Vegan and gluten-free guests get equal care. Vegan schmears live away from the seed splash zone with their own utensils. Gluten-free bagels skip the seed station entirely unless specifically requested; when we do seed GF, it happens on a separate, lined tray using a clean, dedicated set—then straight to a dedicated rack. For seed-sensitive orders, we can prep and bag seed-free away from the station; add a note at checkout.
Order ahead for local pickup and you’ll hit the sweet spot: everything coverage that crunches, aromas that bloom when you open the bag, and a top that stays put until the last bite.
