People have A LOT of opinions on what makes a good bagel, but no one will argue that NYC is their indisputable home. Golden, blistered, and most importantly chewy–these are the hallmarks of the centuries-old traditions that made their way to America in the skilled hands of Polish-Jewish immigrants who set up the shops that have become institutions.
Flo’s bagels are naturally leavened with a Brooklyn-born sourdough mother, cold-proofed overnight, and kettle-boiled with barley malt. Our poppyseed babka is based on grandma Flo’s famous recipe (we’ve tweaked the dough maybe just a smidge, but she’d definitely approve).
We believe that what keeps traditions alive for generations to come is adapting them and making them our own. That’s why we’re constantly evolving our classic recipes with updated techniques and modern flavors, honoring our past by bringing it into the future.