The Ritual
Once a week, a limited batch of hand-rolled bagels leaves this kitchen.
Hand-rolled. Cold-fermented. Boiled and baked at dawn.
Just seven ingredients. No shortcuts. No filler. Just time.
Not just bagels. A ritual.
A Note from the Baker:
I didn’t start with a business plan. I started with bagels—real ones. Hand-rolled, cold-fermented., and kettle boiled. Then I made them again. And again. Over time, it turned into hundreds of small, focused batches—each one refining the last.
Landmark Bagels is built on repetition, restraint, and respect for the process. No shortcuts. No filler. Just real bagels, made the way they’re supposed to be.
Orders open every Wednesday at 11AM and close when sold out
