For some time now we have been offering bagels on the weekends…old school, rolled by hand, boiled, then baked in a 500 degree oven.
They have developed quite a following, so much so, that we are trying to figure a way in for them in our daily business. Increasing batch size while maintaining consistency, hand rolled vs dough hook, “managing the rise”, securing a window in the oven schedule….it’s all in the mix. We are happy that Rahel is at the helm of this delicate process. We are confident that she will have the Berkshires only organic bagel available daily in “dough time at all”.