And, here, at one of the city’s best-known purveyors of the breakfast staple, there’s a science to the bagel-making.
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Between the Bathurst shop and the Concord facility, Gryfe’s bakes some 18,000 bagels each day.
The bagels bake in one of three ovens for no longer than 20 minutes.
Art Gryfe and son Mel show off their handiwork in 1991.
Sam and Malka Gryfe stand in front of the bakery on Augusta Avenue in Kensington Market in 1931.
Bill Gryfe with the S. Gryfe and Sons’ truck, circa 1933.