Hey there, we’re Warren and Jenna!

When COVID hit and the world shut down (specifically, our favorite NYC bagel shop) we freaked. How would we live without our deliciously fresh bagels? Eat toaster bagels? Oh, h*ll, no. There is a big…huge…MONSTER difference between authentic, FRESH, New York bagels and sad, weird, rubbery bagels from (choke) who knows where.

Determined to take back our bagel power, we decided to put our brains and food industry experience to work and created the perfect solution to our bagel dilemma. With a family bagel recipe, which includes the not-so-secret ingredient of New York water, kettle-boiling those bagels in said water (it matters), bake them part way, flash-frozen, then finished off in the oven.

*PAUSE FOR TEARS OF JOY*

Eureka! We found ourselves biting into those crispy-on-the-outside-chewy-on-the-inside FRESH bagels of the past and knew what had to be done.
We packaged them up and shipped them out to homes and supermarkets everywhere so all bagel lovers could bake bagels in their very own kitchens–making consumers the Bagelista, and bringing the bagel a new fan base with much higher bagel standards.

Bagelista. Fresh-from-the-oven New York bagels or bust. Period.