We're Linda and Steve, an American couple who moved to Rome in 1999 to open The Beehive Hostel. Steve always baked and made bread & bagels for the small cafe in our hostel. It all started when our hostel was closed due to the Covid pandemic. An Instagram post offering to make our bagels by special order, exploded, both in demand and in very positive responses, and now repeat customers. Our "pandemic pivot" born out of necessity turned into a whole new business, Beehive Bagels.
With demand soaring, we teamed up with our friend Emanuele, owner and pizzaiolo at Mr. Crunch pizza al taglio. Thanks to his baking expertise and professional equipment, we've been able to double our production and perfect our bagels.
We make artisanal bagels in the old-fashioned, NY style. They're hand-rolled & shaped, cold-proofed for at least 12 hours, boiled, topped and then baked. We're bagel purists and don't use preservatives, additives, colorings, animal products or anything that deviates from traditional ingredients. Steve - having grown up on the East Coast of the US in a Jewish family - takes his bagels very seriously!
Our sourdough bread is made with a mix of white, whole wheat and a touch of rye flour and is made in large or small "filone" shaped loaves. The crumb is compact enough to make it the perfect bread for butter and jam, bruschetta, or a grilled cheese sandwich.
We also make Kosher-style dill pickles, both regular and spicy; classic hummus, and three different types of schmears - cream cheese mixed with either scallion, roasted garlic or sundried tomato.
Ingredient/allergens: wheat flour, water, salt, diastastic malt.
Optional toppings: poppy, sesame, flax seeds, powdered garlic, dried onion, cinnamon, raisins