Why Paige's?
Not Your Average Bagel
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5 Simple Ingredients
Flour, water, salt, starter, malt. That's it — nothing you can't pronounce.
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48-Hour Ferment
Good things take time. Our dough cold-ferments for two days for that deep, tangy flavor.
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Boiled & Baked Fresh
Kettle-boiled, then baked on stone. Crispy outside, chewy inside — the way it should be.
The Lineup
Our Bagels
Swipe to explore the lineup
The Difference
Real Sourdough, Real Ingredients
Most ‘sourdough’ bagels use commercial yeast with a splash of starter for flavor. Ours are naturally leavened — no yeast, no additives, no compromises. Just time, flour, water, and a starter that's been fed daily since day one.
Read Our Story
Meet the Baker
Hey, I'm Paige.
“I started baking sourdough because I wanted bagels I could actually eat. Now I can't stop making them — and I want you to try them.”Read My Story
Stay In The Know
New flavors, pickup drops, and the occasional bagel meme. No spam.
Ready to try them?
Pick your time, build your box, and taste the difference.
Place Your Order