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Our Story

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

Alex Jong

Alex Jong

Owner/Head Baker

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.