a menu

a menu

It’s about time I posted a menu here. Well.. how about a photo of the menu, with but a line or two missing? (you can also add ham, bacon or swiss chard to your Bagelsaurus egg sandwich).

bagel update: come early!

These past couple of weekend mornings have been wild at Cutty’s.  People read their lovely local publications, it seems.  We’ve sold out of bagels before 9:30 the past few Saturdays, to my, and many others’ dismay.  Demand problems of this sort, of course, are not all bad, and I’m so grateful for the enthusiasm and understanding many kind customers have shown.

This weekend I’m increasing production, with the help of a new friend called the Dutchess press, which looks like a medieval craft or torture device, but will really just help me portion the dough more efficiently.  Check it out in the small window when you come in!  And do come in (early! Friday and Saturdays only!) and try my favorite flavor combo: Sea salt w/ honey rosemary cream cheese.

Oh.. and one more thing.  We don’t take phone orders for, say, a 1/2 dozen bagels to go.  ‘Cause what if there were 6 left and a couple people in line and then we sold them to you on the phone and the people who took the bus and 8 T-stops just to get them were left empty handed? Wouldn’t that be sad?

black olives.

black olives.

Have you had us yet? We have these oil cured black olives that plump up all juicy-like in the oven. We are great with butter or plain cream cheese.