Bart’s Bagels isn’t just a bagel bake house, smoked fish joint, and neighborhood coffee shop… it’s a way of life.
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 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.