We bake more than 10 types of bagels fresh every day, 7 days a week, supply them to companies with our business catering or sell them frozen under the brand "Swiss Bagel Bakery" to the catering and hotel industry.

Baking good bagels is not easy and it took us a long time to get there. The perfect New York bagel must have a compact crumb and is surrounded by a shiny, tender skin. It is slightly sweet with a bit of a malty aftertaste.


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.