Gryfe's

Sesame Bagels

The defining Gryfe's product — hand-rolled, honey-boiled, wood-fired, with a golden sesame crust that crackles and a dense chew that holds up to cream cheese without turning to mush

Poppy Seed Bagels

The slightly nuttier counterpart to the sesame — same Montreal-style construction, best eaten within the first hour of baking when the poppy crust is still fragrant

Plain Bagels

Stripped-down version that puts the dough's honey sweetness and wood-fired crust front and center — the purist's benchmark for judging the base product

Everything Bagels

The full-seed crust treatment — sesame, poppy, onion, garlic — on the same Montreal base, though the signature single-seed varieties are the more local choice

Rye Bread

Dense, caraway-seeded loaf in the old-school Jewish bakery tradition — sturdy enough for deli cold cuts and a consistent secondary draw alongside the bagels

Challah

Traditional braided loaf available particularly around Shabbat — soft, eggy, and lightly sweet in the style you'd expect from a long-standing community bakery