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Baker's day begins at 6 AM. By the time this
reporter came in, the white round bagels were already on the conveyor |
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Bagels are ready to be baked. One by one, they
roll onto the sheet |
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Sheets of bagels are arranged into towers,
towers into racks, not unlike server racks in the computer hosting farm |
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Bagel chips, can stay fresh for a long time |
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And more chips, how can you resist? |
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Finally, the first batch of bagels, the arome, the punch! |
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More bagels, it seems that one could eat the whole tray. These are "plain", but to me they are the most exquisite. |
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I keep looking at the bagels from every angle. |
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Garlic bagels, they looks different, smell different, and taste different. After plain, a garlic one! After garlic, a plain one! |
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That is, I think, pumperlinkel. As my grandfather used to say, "good for a change." |
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More plain bagels at close range. |
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Getting even closer... |
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One final look, must control oneself! |
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Challas. White Bread. |
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Bagel chips are always good, for change... |
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Fresh bread can only be beaten by cupcakes with coffee - which can be found on the counter next to the window |
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White challahs feel good in plastic bags. |
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Muffins to finish the meal. |
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Let us look again, how are the bagels made. They have a precise weight, as it seems. |
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From the conveyer they jump onto the tray. |
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On the tray, ready for what the fate has in store for them. |
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Bagels are white. Is it fear? They are going to be boiled first. |
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Bagels are unique in that they are boiled, then baked again. |
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Bakers must have iron hand. |
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The place is easy to find, day or night. |
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Of course, coffee any time! |