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Bantam Bagels Bagels, Egg Stuffed, Gruyere, Onion, Thyme
Bantam Bagels Bagels, Egg Stuffed, Gruyere, Onion, Thyme
6 each
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About
Details
New York City original. Plain bagel stuffed with soft scrambled egg, gruyere onion, and thyme! Crispy, chewy bagel on the outside, soft scrambled egg and cheese on the inside. Eggs inside. Protein stuffed - 5 g! Mini egg-stuffed bagels. Plain bagel, soft scrambled egg, gruyere, onion, and thyme. The Bantam Story: Changing the way you eat breakfast. People ask us what it's like starting your own business, and our answer is always the same - it's a roller coaster of emotions, a little scary, always exciting, and at the end of the day it's the most rewarding thing we've ever done. Bantam Bagels is our dream come true. The idea started in the middle of the night and turned into a real bagel bakery in NYC's charming west village. After winning over New York's toughest bagel critics, we are excited to share our mini stuffed bagels with you. Bantam Bagels are crispy and chewy, everything you want from a great bagel with one unique twist - the cream cheese is already on the inside! We stuff our bagels with artisan cream cheeses for mobile munching - perfect for any snack, party or get together from our home to yours. - Nick & Elyse. Quality first, sleep later. I had been in our new co-packer's bakery now for 10 straight days from sunrise to sunset, and I knew every single person's name, their role on our line, and I was starting to see how this was maybe, just maybe going to work. In need of more space to bake our bagels, we took a major risk and moved the entire operation. Now here we were, only 3 weeks away from a 1,500 store launch with Starbucks, and we hadn't yet been able to perfect the product. We couldn't start production until everything was just right, so we continued to bake batch after batch after batch, adjusting as we went along, day after day and night after night. From the very beginning we knew that we were doing something different and unique with the bagel, turning a classic, iconic New York City food item on its head. We knew that despite the unique and creative characteristics of our product, we had to also deliver quality to our customers each and every time. If something is unique and different, someone will try it once. But if it isn't better than the original, that customer is never coming back. Perfection was the reason I had made our new bakery my second home. Entrepreneurs are only as good as their last idea or, in our case, our last bagel. We had to make sure each and every bagel we made was as memorable as the last. It took nearly two weeks of around the clock testing before we were finally able to replicate that perfect New York City bagel experience we had created a few years earlier in our Brooklyn apartment kitchen. Only this time, instead of making 2 dozen per batch, over 50,000 bagels were rolling out every shift. I have no regrets about my long days and late nights at the bakery. It is always worth doing everything possible to make sure your product is the best it can be. No amount of press, media, or hype will outweigh quality. - Nick. Perfection was the reason I had made our new bakery my second home. Follow us: (at)bantambagels. Facebook. Twitter. Instagram. To learn more about our products and our company, check us out at: www.bantambagels.com.
Ingredients
Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Cooked Egg: (Whole Eggs, Whey, Soybean Oil, Nonfat Milk, Salt, Natural and Artificial Butter Flavor, Xanthan Gum, Citric Acid), Gruyere Cheese: (Pasteurized Cultured Milk, Salt, Enzymes), Swiss Cheese: (Pasteurized Part Skim Cheese, Cheese Cultures, Salt, Enzymes), Caramelized Onion, Wheat Protein Isolate: (Wheat Gluten, Lactic Acid, Sulfite), Malt, Yeast, Salt, Sugar, Thyme, Sodium Bicarbonate, Pepper.
Directions
Heating Directions: Keep frozen until ready to eat. Toast or heat before eating. Do not refreeze thawed product. Unwrap Bantams and place in microwave or oven safe dish before heating. Toast (for Best Results): Step 1: Defrost - microwave 10-15 sec per Bantam or refrigerate overnight. Step 2: Toaster Oven - Toast for 4-5 minutes or until crispy! Oven - Preheat oven to 400 degrees. Place Bantams on baking sheet in oven for 6 minutes. Microwave (Ovens May Vary): Microwave 25 sec. Add 20 secs for each additional Bantam. Tip for best Bantam eating experience: Make sure the full Bantam (both inside & out) are entirely defrosted before heating in the oven or toaster oven! Changing the way you breakfast. Keep frozen/Defrost & toast.
Warnings
Contains eggs, milk, wheat. Manufactured in a facility that also processes: soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 160mg7%
- Total Carbohydrate 14g5%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 5g
Details
New York City original. Plain bagel stuffed with soft scrambled egg, gruyere onion, and thyme! Crispy, chewy bagel on the outside, soft scrambled egg and cheese on the inside. Eggs inside. Protein stuffed - 5 g! Mini egg-stuffed bagels. Plain bagel, soft scrambled egg, gruyere, onion, and thyme. The Bantam Story: Changing the way you eat breakfast. People ask us what it's like starting your own business, and our answer is always the same - it's a roller coaster of emotions, a little scary, always exciting, and at the end of the day it's the most rewarding thing we've ever done. Bantam Bagels is our dream come true. The idea started in the middle of the night and turned into a real bagel bakery in NYC's charming west village. After winning over New York's toughest bagel critics, we are excited to share our mini stuffed bagels with you. Bantam Bagels are crispy and chewy, everything you want from a great bagel with one unique twist - the cream cheese is already on the inside! We stuff our bagels with artisan cream cheeses for mobile munching - perfect for any snack, party or get together from our home to yours. - Nick & Elyse. Quality first, sleep later. I had been in our new co-packer's bakery now for 10 straight days from sunrise to sunset, and I knew every single person's name, their role on our line, and I was starting to see how this was maybe, just maybe going to work. In need of more space to bake our bagels, we took a major risk and moved the entire operation. Now here we were, only 3 weeks away from a 1,500 store launch with Starbucks, and we hadn't yet been able to perfect the product. We couldn't start production until everything was just right, so we continued to bake batch after batch after batch, adjusting as we went along, day after day and night after night. From the very beginning we knew that we were doing something different and unique with the bagel, turning a classic, iconic New York City food item on its head. We knew that despite the unique and creative characteristics of our product, we had to also deliver quality to our customers each and every time. If something is unique and different, someone will try it once. But if it isn't better than the original, that customer is never coming back. Perfection was the reason I had made our new bakery my second home. Entrepreneurs are only as good as their last idea or, in our case, our last bagel. We had to make sure each and every bagel we made was as memorable as the last. It took nearly two weeks of around the clock testing before we were finally able to replicate that perfect New York City bagel experience we had created a few years earlier in our Brooklyn apartment kitchen. Only this time, instead of making 2 dozen per batch, over 50,000 bagels were rolling out every shift. I have no regrets about my long days and late nights at the bakery. It is always worth doing everything possible to make sure your product is the best it can be. No amount of press, media, or hype will outweigh quality. - Nick. Perfection was the reason I had made our new bakery my second home. Follow us: (at)bantambagels. Facebook. Twitter. Instagram. To learn more about our products and our company, check us out at: www.bantambagels.com.
Ingredients
Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Cooked Egg: (Whole Eggs, Whey, Soybean Oil, Nonfat Milk, Salt, Natural and Artificial Butter Flavor, Xanthan Gum, Citric Acid), Gruyere Cheese: (Pasteurized Cultured Milk, Salt, Enzymes), Swiss Cheese: (Pasteurized Part Skim Cheese, Cheese Cultures, Salt, Enzymes), Caramelized Onion, Wheat Protein Isolate: (Wheat Gluten, Lactic Acid, Sulfite), Malt, Yeast, Salt, Sugar, Thyme, Sodium Bicarbonate, Pepper.
Directions
Heating Directions: Keep frozen until ready to eat. Toast or heat before eating. Do not refreeze thawed product. Unwrap Bantams and place in microwave or oven safe dish before heating. Toast (for Best Results): Step 1: Defrost - microwave 10-15 sec per Bantam or refrigerate overnight. Step 2: Toaster Oven - Toast for 4-5 minutes or until crispy! Oven - Preheat oven to 400 degrees. Place Bantams on baking sheet in oven for 6 minutes. Microwave (Ovens May Vary): Microwave 25 sec. Add 20 secs for each additional Bantam. Tip for best Bantam eating experience: Make sure the full Bantam (both inside & out) are entirely defrosted before heating in the oven or toaster oven! Changing the way you breakfast. Keep frozen/Defrost & toast.
Warnings
Contains eggs, milk, wheat. Manufactured in a facility that also processes: soy.
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