Our Story

Growing up Jewish in Los Angeles nurtured my love of the New York deli experience: knishes, matzoh ball soup, corned beef on marble rye, and a crisp kosher dill pickle, to name a few of the classics. But, the most elusive delicacy to be found outside of
New York is the bagel. While products exist that attempt to call themselves ‘bagels’,
I have not found anything that has the right density and chewiness, with a crispy outside skin, and distinct (but not too large) hole in the middle. So, I decided that the best thing to do is learn to make them myself.

I no longer live in Los Angeles, having adopted Sacramento as my new home. Living in the River Park neighborhood of Sacramento has allowed for easy and unfettered access to the American River Parkway, along with it’s bike trail. There is something poetic, nostalgic, and freeing about riding a bicycle. A simple machine that can both provide a practical and sustainable means of transportation, while simultaneously transporting us to the carefree days of our youth. I can think of no other mode of transportation to deliver a nostalgic baked good than a bicycle.

After years of practice, providing test batches to extended family eager to nosh on hand-crafted carbs, and with a gentle and loving push (dare I say shove?) from my wife, Battin’s Bagel Bike’s got rolling in January 2020. Our goal is to bake bagels using simple, quality ingredients in small batches, taking the time to make sure everyone gets that perfect bite, every time.