-Are you kosher?
Yes, we are proudly under the supervision of East Bay Kosher, 
a joint initiative of Congregation Beth Israel and Beth Jacob Congregation.

-Are your bagels vegan?
Yes!  All bagels and bialys currently planned for are vegan.  If we add an egg bagel that will be the exception.
Also, we are proud to offer Kite Hill vegan cream cheese, on sandwiches and to go.

-Are you shipping water from NY?
No!  That would have a ridiculous carbon footprint.  Actually our tap water is chemically similar to NY's, enough so that it is really not a critical factor.  

-But don't you have to have NY water?
Please taste our bagels and judge for yourself.

-What makes a NY-style bagel?
In general, a barley malt sweetness, long cold dough fermentation to develop flavor, kettle-boiling, and then baking on boards in a gas-fired revolving stone deck oven to create the proper crust.  Go watch at Ess-A-Bagels or Absolute to see the same process we are using.  

-Will you have gluten-free bagels available?
Maybe we will eventually stock some made by someone else, or maybe not.  We do not currently have plans to bake our own gf bagels, since the key ingredients are high-gluten wheat and malted barley.

-Will you be making blueberry, chocolate chip, asiago, or rainbow bagels? 

Please?!  How about green bagels for St. Patrick's Day?
No.  But we will offer black and white cookies in all sorts of festive color combinations, and you can order custom ones for your events! 

-Where are you sourcing your ingredients from?
We are "importing" our smoked fish from NY.
Our white wheat flour is Organic High Mountain from Keith Giusto Central Milling in Petaluma.
The remaining bagel ingredients are all organic, except for the yeast, which is tricky.
All other ingredients are sourced with an eye towards sustainability, local, seasonal, and organic as conditions and availability permit.