Voted “Best Bagels” in the Washington DC Metro Area

Mary Beall Adler, an artist at heart, believes in nurturing the old tradition of bagel baking and enjoys bringing the raw talent behind the process to her Bagelry. Bagels were originally made of white flour; they were considered great delicacies in Eastern Europe, where poor people only ate black bread. A bagel was considered lucky because of its round shape. According to mythology, the circle was regarded as the perfect form because it has neither beginning nor end. Mary feels that baking, like music, dance, and the arts, requires form, function, consistency, and aesthetics for her customers to experience the tradition of artisan bagel baking truly.

“It’s not just the ingredients that are important,” says Mary, the owner of The Georgetown Bagelry. “It’s also the process which cannot be rushed. It’s the prep work, the mixing, the proofing, the textures and temperatures which must be nurtured and balanced to create superior ‘artisan’ bagels. It is personally very rewarding to see faces light up when people smell fresh bagels and experience the chewy crunchiness of their texture. It is a distinct taste sensation that is a joy to provide.”

Mary and her team of Master Bagel Bakers have created a consistent tradition of baking bagels and offering only the best to its customers at the Georgetown Bagelry.