28 Kettle Street · Maple Crossing
THE DAY STARTS
AT THE KETTLE.
The dough gets its time. Then a turn in the water, a coating of seeds and a hot oven.
A little routine we like
SAME COUNTER.
YOUR USUAL.
We shape the dough the day before and let it rest overnight. In the morning we boil it, top it and bake it in batches. That’s where the crust and the chew begin.
A plain bagel tells you a lot about a shop. We give it the same attention as the everything, and we spread right to the edges.
There’s a short sandwich menu so the line keeps moving. Come early for the widest choice, or come later and let the last few flavors make the decision.
The door is open
EARLY HOURS.
GOOD HABIT.
28 Kettle Street, Maple CrossingTuesday–Friday, 6:30am–1pm
Saturday–Sunday, 7am–1pm
Monday, closed
The morning bake
- First batch
- At opening
- Second batch
- 8:30am
- Last batch
- 10am
- Sandwich counter closes
- 12:30pm
Rosemary salt and cinnamon raisin often go by 10:30am. Everything and sesame may sell out before noon. Our shop closes at 1pm.
Bring breakfast to the meeting.
Office trays for pickup, with two days’ notice. Choose your tray, then we’ll agree on the details.