07/08/2026
I’ll probably average two bagels a week. When times are tough, maybe one or two more. Good thing about being in the bagel business is you can always eat. And if you love food, you’ll eat well. Today’s bagel was a really chubby egg, chive and bacon on plain. Thanks Nelly. Max Bagels turns 12 today. That’s a lot of sustenance. The shop has given me so much over the years, helping me build a life with my wife and daughter and giving Andrew and I the platform to try new things, some of which have worked. This is Matthew talking.. Andrew can do his own post. I am so grateful for this little shop. We didn’t know what we were doing, but we backed our feeling that if we made food we wanted to eat ourselves, and turned up on time, we would be OK. And so it has proved. As we get into our teenage years, there are one or two moves ahead and I’m excited about them, although I’ve always found it hard to get my head around growing without becoming vulgar, as we see so many things become in our industry. I like the idea of bonsai-ing the business, but sometimes that’s restrictive. Just ask Andy, who’s had to put up with me for so long. Let’s see. All I ever wanted was for it to reflect what we are about and to make enough for a living. Thank you all for helping us get there. I really mean it.
