The Bagel Table - Boston

First visit at my home and was not disappointed by quality and diversity.

The bagel I got here was okay, but I was disappointed that I asked if she was avocado and was told, yes, just to find out that it was guacamole. if I had known, I would have decided not to involve it at all. otherwise it was a normal sandwich and the place is clean and beautiful.

We have the lox freddie something and a bacon egg sandwich, coffee and oj. drinking were great. Bagels were well made except asiago was slightly colorful. Honestly big lung bag. the service was so slow and did not seem to care. the English muffins front were cumbersome, so we showed them and they just let them out? the bagels took 20 mins to work with 3 people and only prepare about 2 or 3 orders. they can see back and they are in no hurry. but overpriced, but layer and quality produced. would like to see some effort from the back of the house staff.

The food industry is overall doing well. They have a wholesale partnership with Whole Foods Market and some local cafes. However, the texture of the food isn't what it used to be five years ago. There seems to be more dough conditioner added, which makes the outside crispy but leaves the inside softer. As for the coffee, it's reminiscent of what you'd find at a funeral: it only uses basic ingredients—groundwater, salt, fresh yeast, and malt syrup.

The location and coffee are average. I have a good understanding of the food industry, and while they do have a wholesale deal with Whole Foods Market and some local cafes, the quality has declined compared to five years ago. They've added more dough conditioners to achieve a crunchy exterior and a soft center. In contrast, Pavement Coffee uses only flour, water, salt, fresh yeast, and malt syrup. It might be worth returning to the original recipe for better results.