why a gull?
A bird with excellent taste
Anyone who has eaten outdoors on this coastline knows exactly who's watching. We figured if the gulls were going to come for the bagels anyway, they might as well be on the label.
Flour, water, salt, yeast, malt. That's the whole list.
Everything is made in small batches in Bow — hand‑rolled, cold‑fermented overnight, boiled in a kettle and baked the morning you get them. No steam ovens, no dough conditioners, no preservatives. It means we run out, and that's the point.
Photo slot. Drop a shot of the bake here — cooling racks, the kettle,
flour on the bench. Replace this whole block with an <img>.