Levend: (adj) living; alive. Our name stems from the Dutch word for alive or living, the key to the magical transformation from flour, water, and salt into the wonderful leavened bagels and loaves that we love. The journey for each of our products begins with our sourdough culture which provides the spark for the rising process. Fueled by King Arthur Organic Flour and organic malt extract, it takes 48 hours from mixing time until they are ready to be boiled and baked to achieve the perfect crackling crust and soft chewy interior.
Our mission is to provide the best baked goods possible through sourcing the highest quality local and organic ingredients combined with our dedication to achieving perfection through handshaping each bagel, endless test batches, and incorporating your feedback into each of our final products.
After years of dreaming, testing recipes, and extensive sampling of breads and baked goods the world round, we began baking our of a shared commercial kitchen while searching for the perfect retail location and scaling up our recipes. After being met with incredible enthusiasm for our bagels and housemade cream cheese, we decided to settle down with a permanent stall at the Boston Public Market in July 2016. We are thrilled to be surrounded by a community of food producers and entrepreneurs just as passionate about supporting the local economy and highlighting everything our region has to offer.
We are now open 7 days a week 8am-8pm serving up bagels fresh from the oven as well as cream cheese, bagel sandwiches, and pizza bagels so you can eat bagels each meal of the day. We hope you’ll stop by to visit!
Who We Are
Growing up, I wanted nothing more than a peanut butter and jelly on fluffy sandwich bread that all of my friends brought from home. Instead, I got all natural peanut butter on whole wheat sourdough that more often than not came home in my lunchbox untouched. Twenty years later, I now find myself poring over notebooks filled with recipes trying to perfect those same sourdoughs.
My dream to open a bakery began after graduating from college and discovering the excitement and unadulterated joy that arises from pulling perfect loaves from the oven. Thinking that a bakery would be a great change of pace after a successful career, the dream was pushed aside while I alternated between cycling and hitchhiking around the world, operating my residential window cleaning business, and working for the world’s best cycle touring company. After a few years of “real job” experience, I realized that baking could be that successful career I was seeking. With your support, I hope to make your taste buds, and my dreams, come to life.
Chief Pastry Chef/Lead DeliciousnessDeveloper
Jess started baking around the time she could walk and hasn’t let up since. While she spends her days working for Burning Glass Technologies, she is always on the search for Levend’s newest creation in her home kitchen. She joins the team on the weekend boiling bagels and serving them up fresh to you.
Head Taste Tester/Bageler Extraordinaire
Annalise joins the team with enthusiasm for eating fresh bagels, developing new recipes, and gets great enjoyment out of the art of handshaping bagels. When not baking and eating bagels, Annalise can be found re-reading Harry Potter or painting her newest masterpiece.
William spent eight years farming in different areas of the country before ending up at Levend Bagelry. The majority of his farming experience took place in the beautiful “Northeast Kingdom” of Vermont, where he received his degree in Agroecology from Sterling College. William has a deep interest in and boundless enthusiasm for agriculture and food, as well as an obsessive passion for dairy cows, hazelnuts and a wide variety of flowers. When not baking at Levend, William enjoys trying out new recipes, reading cookbooks, and dreaming of one day having a farm of his own.