We are Holy Mother of Bagels. A small scale sourdough bakery specialising in naturally leavened bagels Our levain is fed using only high quality stone-ground whole wheat flour, providing extra depth of flavour and nutritional value, as well as a subtle and pleasurable sour tang All of our bagels are made using certified sustainable, regeneratively grown wheat varieties that are chemical free and fully traceable to the farm that they were grown Every bagel is shaped by hand and fermented over a 24 hour period before being boiled, dressed in seeds, and baked