Behind the counter, time is our most important ingredient. Different bagels peak at different moments, so we run a staggered schedule to keep shelves vibrant from open to late morning.
The first wave is foundation: plain, sesame, poppy, everything. They anchor breakfast and toast beautifully, so they’re out just after opening—still warm, crust crackling. Next comes whole wheat and specialty seeds, aimed at the mid-morning crowd that likes a heartier chew.
Gluten-free batches bake on dedicated trays a little later to avoid cross-traffic during the rush. We plan them close to pickup times, so if you pre-order a GF sesame for 9:15, it’s baked as near to your slot as possible. Sweet or limited flavors rotate after the rush when ovens free up—watch our menu page for daily notes.
Why not bake everything at once? Freshness. A bagel’s best window runs about two hours after bake: crust set, crumb still plush, aroma at full glow. By spacing waves, we give more guests that just-right moment. Toasting extends the joy, but that first-bite warmth? Timing.
If you’re particular about texture (we get it), here’s the insider move: check our menu notes in the morning and schedule local pickup for the window when your favorite hits. Add a note for “slice” or “no toast,” GF or vegan schmear, and we’ll stage it so you can grab and go.
Freshness isn’t luck; it’s a plan. And we love when the plan ends with you taking that first perfect bite on the walk to the train.
