The Ritual
Once a week, a limited batch of hand-rolled bagels leaves this kitchen. Cold-fermented. Boiled at dawn. Baked with intention. Seven ingredients. No shortcuts. Only time.
This is more than a bagel. It’s 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, kettle-boiled. Then I made them again. And again. Over time, the batches added up, 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
