07/16/2026
Hand rolled. Baked fresh daily. Good chew on the outside without being a dense brick, or so huge you can’t eat it. Our bagels; it’s what we are known for!
Ask me what I’m proudest of with Sanctum and see me stumble over my words. There’s so much I’m proud of. On that list, and towards the top, has to be the bagels!
When the original chef quit before construction was even finished, I was left to figure out how to get Sanctum open and running with no background in commercial kitchens or baking. Not one to back down from a challenge, I literally and figuratively rolled up my sleeves, bought an online class, and learned how to make bagels!
I’m finding it’s one of the hardest jobs to let someone else take over. I feel deeply protective and very picky over the process. I hope you can tell when you taste one.
