The BIGGEST thank you in the world to our BXJ army for your support over the past three weeks: for coming out to support us, for waiting in lines, and for your patience and understanding. We are currently open on Wednesdays and Saturdays, and actively working on expanding our space and staff to increase our capacity and hours. We understand our current availability is not what’s considered standard in the bagel industry, but there is nothing standard about the BXJ experience:

• All bagels are created from scratch, liberally hand seeded, and double baked in house. This is not standard practice and while we could cut corners in our practices to increase production (say, dip bagels in a few everything seeds instead of abundantly coating both sides), we refuse to sell anything less than a Jarrett bagel, even if it takes us more time. 

• Every spread is hand prepared, hand packaged, and hand labeled in house. Chicken is hand shredded and picked through twice for quality control. Garlic and shallots are slow roasted. Vegetables are only used when at the optimal crispness. This is not standard practice. 

• Full time employees are working six days per week, from dawn til dusk, to produce maximum capacity. Staff is paid a competitive rate. Tips are only split amongst hourly employees; management and ownership is excluded. This is not standard practice.

• We turn over all product every time we’re open; that’s thousands of bagels and hundreds of pounds of spreads. You will never receive a day-old bagel or nearly-turned cream cheese. This is not standard practice for a small, town bagel shop.

Rest assured that we will continue to offer you only the highest quality, freshest product.

We will be open again on Wednesday from 7 am - 1 pm.