Our pastry chef and bagel artisan boasts 35 years of experience in NYC. He honed his skills under the guidance of exceptional NYC bakers and was expertly hand-rolling bagels by the age of 20. This experience has enabled him to craft the finest bagels in the area, now brought to you at the Original Famous Bagel Dock Café in North Carolina. With decades of expertise, he has perfected our bagel recipe using UNBLEACHED - NON BROMATED flour, avoiding harmful elements like Chloride Dioxide and Potassium Bromate, which is banned in many countries in Europe and now banned in California as well. Some studies suggest that bleached, white flour may lead to inflammation and increased color and gastric cancer risk.

Our recipes incorporate dark sugars and exclude corn syrups. We also utilize purified water filtered through a state-of-the-art reverse osmosis system, which enriches the water with essential minerals for high-quality bagels and pastries. Our unique methods and recipes are exclusive to our store, ensuring that no other bagel shop offers the same premium ingredients, free from chemicals and additives. Our steamed bagels tend to be lower in calories and easier to digest compared to boiled bagels. Many of our competitors still use bromated, bleached flour along with tap water to make their bagels. We take pride in being the only bagel shop in the area with our own secret proprietary recipe, delivering that genuine New York Bagel flavor. Additionally, our pastry chef crafts homemade pastries every day, using the same quality ingredients as our renowned bagels—filtered water, non-bromated - non-bleached flour, and no additives.