Reviews for Bagelry in Santa Cruz, CA
The one downtown is better but they're food is always yummy ????
Wait in a long line, get asked if I want to add a tip to my credit card, wait forever for my order. Stop asking for tips for... counter service, just pay your employees. Read more
Best bagels around by far!! A Santa Cruz staple!!
The best bagel shop. A true Santa Cruz staple!
Cool bagel shop. Standard and unusual varieties of bagels and bagel sandwiches. Pesto bagel was a pleasant surprise. Seeded... bagels were exceptional. No hole, firm exterior and chewy interior. When I'm in Santa Cruz I'll be back. Read more
House of Bagels is superior. The Bagelry on the other hand is outrageously overpriced and basically a scam. I typically get a... Lox sandwich at my local bagelry called House Of Bagels where a Lox sandwich is $7 bagel that comes with cucumbers, tomatoes,onions, capers, and lettuce, and is a hunk of a bagel sandwich . Today I the same order but at the bagelry- it was $13 and abouthalf the size of the House of Bagels Lox Sandwich . Moreover, it had noticeably less capers, lox and tomatoes and didn?t evencome with cucumbers or lettuce. I had to pay extra for capers and tomato. ????????????There is no doubt that at the Bagelry thestaff are good and hardworking people, although they rarely show enthusiasm for working their job (specifically calling out thecashier) however in my humble opinion it?s just not the best bang for your buck. Will post comparison photos soon. Read more
Great bagels friendly staff. BEST chai in Santa Cruz!! I could go on about bagels at length if only because I grew up on them... -- bagel eating was almost a daily routine for me. But the truth is that, although I'm personally passionate about them, thispost actually isn't all that personal. Bagels seem simple enough when you start. In the New York Times a few years ago, EdLevine wrote, quite factually and descriptively: A bagel is a round bread made of simple, elegant ingredients: high-glutenflour, salt, water, yeast and malt. Its dough is boiled, then baked, and the result should be a rich caramel color; it shouldnot be pale and blond. A bagel should weigh four ounces or less and should make a slight cracking sound when you bite into itinstead of a whoosh. A bagel should be eaten warm and, ideally, should be no more than four or five hours old when consumed. Allelse is not a bagel. While a bagel is accurately "a round bread" with a hole in the middle, it's really so, so much more thanthat. The way we see it around here is that it's always the story behind the food -- not just the bit that we hold in our handsor put in our mouths -- that makes it so much more than just something to eat. Otherwise, why not just go for some of thosepills that they used to "eat" on The Jetsons instead of sitting down to enjoy equally nutritious "slow" meals that have actuallybeen cooked? Bagels, it turns out, are very much a bread thread that pulls through hard times, dreams, visions, organizationaldevelopment, good luck, and good food. It Begins with a Dream Our dream to make bagels wasn't really about doing somethingsensationally "innovative" in the way that the word is usually used -- this wasn't about inventing the iPod or coming up withthe theory of relativity. It was really kind of simple. We wanted to look back in time to the bagel's origin so we could bake areally good, hand-shaped, crusty, chewy bagel we would feel good about making, that would be as close as Read more
Not the best bagel to chew on, plus the place was dirty or unhygienic to eat at