|For 20 years, owner Mareva Newhouse has taken an artisan's approach to making her dozen or so flavors of bagels. She retrieves the shaped dough from its bath of boiling water, then lines up the bagels-to-be on redwood boards before putting them on stone racks in the bakery's oven. When cooled, the finished bagels are ready to enjoy with Pacific salmon lox cured by a local chef. The Bagelry also carries dynamite chocolate chip and oatmeal cookies.|
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