At the heart of everything we do is a passionate commitment to quality control. Original Bagel products are crafted from scratch using exceptional ingredients and allowed to ferment for 12 hours before being treated to an extended period of kettle boiling. Bagels are then hearth-baked and inspected before being packaged for shipment. Quality Control requirements are documented and every one of our employees is trained in our standards and empowered to actively contribute to achieving perfection. We employ the newest technology such as an integrated scale that records every ingredient in every batch we make.
From small, humble beginnings and rented equipment to our large, new completely renovated facility housing our scratch baking operation, cold storage and offices, it’s been quite the journey. Today we sell over 2,000,000 bagels per week & serve customers throughout North America in all major channels of distribution. And what we’ve learned is that being Original is what we do best.