06/03/2026
That’s not flour, it’s drywall dust!
Keen eyed sebagelers may have noticed us doing some extracurricular work behind the shop. We’re opening up some more prep space and it’s almost ready!! We’re pretty excited about it because it will allow us to:
- make more bagels! We’ll probably be able to top out around 900-1000 bagels a day, rather than 750.
- keep it cooler in the shop! Moving our flour into the new space allows us to put a big ol heat pump in the main area. No more bagel sauna!
- move faster to fill orders! We’re moving in some new equipment to get bagels out faster without sacrificing quality!
- add new menu items! We’ve got new sandwiches coming now that we’ll have more cooler space.