Good news for the bagel-lovers of Ballard: LoxSmith Bagels are about to set up shop in downtown Ballard. According to Seattle Mag, the founder behind the popular bagelry pop-up has found a brick-and-mortar to inhabit near the corner of NW Ballard Way and NW Dock Place.
Founder Matthew Segal taught himself the fine art of bagel-making. And it truly sounds like a fine art: the bagels are fermented for 48 hours and lye-boiled. The shop in Ballard will mostly serve as a production kitchen for wholesale orders, Seattle Mag reports there will be a walk-up window for customers, and a few sidewalk tables.
Segal’s creations are not just your average bagel. Some of his signature flavors include seaweed sesame, Szechuan peppercorns, black pepper and salt, everything with fennel and caraway, roasted beet with nigella seeds, charcoal poppyseed, and onion. And the toppings are mouthwatering – a scroll through LoxSmith’s Instagram would suggest that smoked fish plays a central role in the menu.
No word on an exact opening date, but if you can’t wait for the bagels to land in Ballard, Segal is taking order by the dozen on Caviar.