Sunrise Bagel Lab

About

Sunrise Bagel Lab is the project of baker twin siblings Kai and Rowan Ellis, who spent a year testing dough hydration in a rented church kitchen before signing a lease. They boil and bake overnight so the first tray hits the case at seven sharp. Flavors rotate — everything, sesame, jalapeño cheddar, seasonal sweets — and schmear is made in-house. The founding story is pure stubbornness: they wanted New York-style chew without the flight. Kai still shapes dough; Rowan still argues about salt percentages on the whiteboard.