Growing up in Philly, our founders took pilgrimages with their uncle to the upper west side of NYC to the epicenter of jewish noshing, H&H Bagels and Zabar’s.

The smell of fresh-baked dough, the cashiers yelling orders, the countermen meticulously slicing paper-thin slices of smoked fish —  the sites, sounds, smells, and energy of the bagelry was permanently fixed into their consciousness.

Bart’s Bagels honors heritage bagel baking methods —  handmade, kettle-boiled, slowly fermented, and baked on burlap boards in a revolving oven. Our bagels have a beautiful dark crust and are perfectly chewy with seeds on both sides. It’s how bagels used to be, and how bagels should be — one taste and you’ll inherently know.