No, it’s not a New York bagel. It’s not a Montreal bagel, either.

THE DAILY DRIVER BAGEL WAS CRAFTED BY & FOR THE BAY AREA COMMUNITY.

Don’t misunderstand, we don’t turn up our noses at the heritage or craft of others bagels, in fact we have gone down this path partly because of our memories of great bagel experiences. We call our bagel our own and have taken great pains to redesign the process and experience that is a Daily Driver bagel.

WE AIM TO CREATE NEW GREAT BAGEL EXPERIENCES…

With a bagel that comes from a culmination of knowing hearing and seeing what we like in a bagel.

Born of an Alan Scott inspired wood-fired oven and as a necessary vehicle for a wonderfully balanced Tomales Farmstead Creamery organic cream cheese from Tomales, CA, we set off to create not only the bagel we have been wanting for so very long, but the experience in a bagel that has been missing from our daily routines. Some say that there’s no accounting for taste. Well, when it comes to our wood-fired bagels, we disagree.

WE’VE TAKEN AN EXACT ACCOUNTING OF THE ELEMENTS THAT COME TOGETHER TO MAKE THE BAGEL THAT WE CALL OUR OWN.

Hand-rolled, with a crunchy exterior, chewy interior, yeasty, malted smell and a precise size. Using only the best of ingredients, this bagel is a balance between components that yields a pleasing bronze exterior and simple but complex flavor profile that makes us want to keep eating them.

After all, one eats with more than their mouth. We recognize this, which is why the tactile, aesthetic, taste and smell of our bagels are all given equal consideration. Most of all, we are excited to share this labor of love with our patrons and continue to collect stories and comparisons from past bagels they have loved.