The Story

When I was a kid, my parents owned a gourmet bakery in Winston-Salem, North Carolina, called Eglevsky’s. It was built around quality—breads, desserts, and food made carefully, with intention. Nothing else compared. The bar was set high. Really high.

I went on to have a full career in music, music education, and eventually filmmaking. Craft, repetition, and attention to detail have always been at the center of my work.

At some point, I realized I couldn’t find the bagels I loved — the ones that reminded me of what I grew up with. So I started making them myself.

Making bagels isn’t that different from music. It’s about rhythm, timing, patience, and knowing when to push and when to lay back. Every batch has to pass a simple test: does it taste like the bagels I remember? If it doesn’t, it doesn’t leave the kitchen.

I’m baking small-batch New York–style bagels right here in Middle Tennessee. Each batch is made by hand using time-tested methods — slow fermentation, kettle-boiled, and baked fresh the same morning.

To keep everything fresh and avoid waste, all bagels are preorder only.