Established in Hamilton in 2016, Flour & Salt is a bagel- and pastry-focused cafe and bakery making hand-formed, slow-fermented bagels alongside scratch-baked bread and pastries. Its Lebanon Street cafe is supplied each morning by a nearby production team, while rotating after-hours pop-ups add a dinner-time dimension to this small downtown bakery.
Bruegger’sFrom its first bakery in Troy, New York, in 1983, Bruegger’s has built its business around authentic New York-style bagels, kettle-boiled and baked fresh for neighborhood bakeries across America. The company spent two and a half years working with a professional bagel baker to develop its recipe and process, and still emphasizes simple ingredients, fresh-baked bagels and made-in-Vermont cream cheese. Bruegger’s also prepares breakfast fare and catering spreads for groups of all sizes.HUDSON, OH
Bien CuitSince opening in Brooklyn in 2011, Bien Cuit has built its name on dark, deeply caramelized breads and pastries made with old-fashioned care. Chef-owner Zachary Golper’s bakery mixes small batches, shapes loaves by hand, and uses slow fermentation lasting up to 68 hours before baking daily in Brooklyn. Its regional flour sourcing and distinctive approach have earned recognition including five James Beard Outstanding Baker finalist nominations and a Bon Appétit nod for its baguette.BROOKLYN, NY
Just BagelsBorn as a small Bronx bagel shop in 1992, Just Bagels now makes authentic New York bagels for restaurants, retailers and home customers across the United States and around the world. Its Bronx bakery uses a traditional process—including 12-to-24-hour dough aging, kettle boiling and hearth baking—to produce bagels with a crisp exterior and chewy center, then freezes them for distribution. The company serves both everyday customers and pallet-scale wholesale partners while keeping its New York roots at the center of the operation.BRONX, NY
Mrs. London's Boutique BakeryBorn from a pastry chef and apprentice’s 1970s dream, Mrs. London’s is a French-influenced boutique bakery and café in Saratoga Springs, making scratch pastries, naturally leavened breads, desserts and savory café fare. The bakery has served its historic Broadway location for more than 20 years, carrying on traditions that include French macarons and breads made with New York State organically grown grains. Its creations have been featured on CBS and in The New York Times and Food & Wine Magazine.SARATOGA SPRINGS, NY