Bagels Have Not Gone Extinct in Boston
At Bagelsaurus in Cambridge, owner and baker Mary Ting Hyatt is still fermenting, shaping, boiling, and baking hundreds of sourdough bagels a day. Though these days, the operation is looking a bit different.
Baker Mary Ting Hyatt of Bagelsaurus
photos: will blunt
When the shelter-in-place order was instituted in Boston, Mary Ting Hyatt closed shop. “I thought we were closing for a week, maybe two,” says Ting Hyatt. “I remained hopeful longer than some, but then reality finally set in.
”April 1st, Bagelsaurus began doing weekly “stock-your-freezer” sales featuring pre-ordered bagel bundles with a mixed baker’s dozen plus two choices of cream cheese. They sold out in two minutes. The sale increased to twice a week, then thrice, with additional market items available for sale. By the end of May, Bagelsaurus opened daily with its regular (now limited) menu, available only for pre-order and pick-up. Here are the numbers that make Bagelsaurus roar.
Hot Smoked: Everything Bagel, Hot Smoked Salmon, Cream Cheese, Pickled Red Cabbage, Fresh Dill, Red Onion
2,500
Pounds of flour currently used in a week
1,700
Bagels sold per weekend day, pre-coronavirus
1,700
Bagels sold per weekday during limited operations
450
Covers per weekend day, pre-coronavirus
350
Pounds of cream cheese currently sold in a week (a notable increase from before the coronavirus, due to bulk orders)
300
Average covers per weekday, pre-coronavirus
300
Current average covers
123
Dozens of bagels currently sold per weekend day
90
Additional minutes currently required to shape and bake a day’s worth of bagels, due to less staff, social distancing, and other precautions
interior of bagelsaurus
Classic Jumbo: Pretzel Bagel, Fried Egg, Cabot Cheddar, Mustard Butter, Ham, Roasted Tomato
50
On average, pounds of all salmon currently sold in a week
30
Age, in years, of sourdough starter
25
On average, pounds of hot smoked salmon currently sold in a week
24
Hours bagel dough is fermented
17
Staff pre-coronavirus
16
Staff currently
16
Bagel varieties pre-coronavirus, including pretzel, seeded wheat, black olive, onion, deli rye, cheddar garlic, chocolate-chip pretzel, plus the usual suspects and bialys
15
Dozens of bagels currently sold per weekday
9
Open hours per day, pre-coronavirus
7
Open hours per day, currently (reduced in order to devote more time to prepping and cleaning)
7
Sandwich varieties, pre-coronavirus
6
Current number of bagel varieties—plain, everything, sea salt, sesame, cinnamon raisin, onion now
5
Flavors of cream cheese available—plain, scallion, honey rosemary, veggie, spicy pepper
5
Sandwich varieties currently available (most popular is The Classic Jumbo: fried egg, cheddar, mustard butter)
3
Days it takes to make a batch of bagels
2
Times per day the started is fed
-25
Percent change in sales from pre-coronavirus era to June
