You’ve got questions, we’ve got answers!

Do YOU HAVE A STOREFRONT?

Not yet! We are currently baking out of a commercial kitchen in Napa, California. We hope to someday open a physical location to make our bagels even more accessible to the community.

WHERE CAN I FIND TOASTED?

We are at the Napa Farmer’s Market every Saturday, and at the Marin Civic Center Farmer’s Market every Sunday. We also sell directly to Model Bakery (all locations), Oakville Grocery (all locations), Sunshine Foods, Soda Canyon Store, Sweetie Pies Bakery, Four Seasons Resort, and Hudson Greens & Goods in the Oxbow Marketplace. We also deliver within Napa, St. Helena, Calistoga, American Canyon, Marin and Fairfield.

Can I ORDER ONLINE?

Yes! Head over to the Ordering section at the top of the page, fill out the form, and select whether you would like to pick-up your order or get it delivered.

DO YOU TAKE SPECIAL ORDERS?

Orders for bagels, lox platters, and cream cheeses can be made by sending us an email. We appreciate 48+ hours notice for orders with 3+ dozen bagels. Delivery available within the Napa Valley area.

DO YOU HAVE GLUTEN-FREE BAGELS?

At this time, Toasted has no plans to introduce gluten-free bagels. Bagels require high-gluten flour, therefore we would not be able to guarantee a 100% gluten-free kitchen.

ARE YOUR BAGELS VEGAN?

All of our bagels are vegan, with the exception of any cheese bagels! We also offer special vegan options at our Farmer’s Market stands, including vegan spreads and vegan cream cheeses!

WHY is there a 24 hour minimum notice for online orders?

Our bagels need to rest overnight (who doesn’t?) before they can be boiled and baked into chewy goodness. This also gives us time to make sure we have the capacity to fill your order, especially if it’s a large one!

WHY ARE YOUR BAGELS SO EXPENSIVE?

Rather than using machinery and churning out thousands of bagels at a time, we choose to hand-roll each and every bagel. This takes a lot more time and is highly labor-intensive. We believe in following time-honored artisan techniques, and in using high-quality, local ingredients in our products to support other small, local businesses (whenever possible).

We don’t use any machines (outside of a trusty Hobart and convection ovens) when producing our bagels; each bagel is divided by hand, hand-rolled, dipped in seeds and baked. One day when we have a storefront, we want to be able to pay employees a LIVING wage with benefits.