The Bagel Bin vends 28 bagel varieties to Deerfield residents and early morning, Milwaukee Ave. commuters. Since its founding in 1993, the business has opened daily at 6:00 a.m. to accommodate early risers. Bakers churn out their carbs entirely from scratch to populate café-style breakfast and lunch menus. The Bagel Bin also spreads its breads far and wide, disseminating its bagels wholesale to cafeterias and doughnut counterfeiting operations.
The artful bakers at Upper Crust Bagels craft more than 15 varieties of kettle-boiled New York–style bagels fresh daily. The dough wizards work through the night to forge the circular comestibles, deftly mixing, shaping, and punching out their centers to ensure that they rise from their nocturnal slumber. Esurient shoppers can construct a baker’s dozen of flavor halos, populating their assembly with savory and sweet denizens such as sundried tomato, pumpernickel, and chocolate chip, along with a plain bagel for frills-free palates. Once a phalanx of 13 disks has been bagged up, nibblers appoint one of Upper Crust’s freshly whipped cream cheeses to the role of bagel haberdasher, cloaking floury plains with rich layers of spreads such as light lox spread or cheddar cheese.
As a small-batch, all-butter bakery, the Bent Fork whips up sweet tooth-tickling confections by relying on recipes made from scratch and measurement-savvy chefs. The menu entices cookie mongers with such sugary circles as Peanut Buttah-White Chocolate Toffee ($1.25) and Oatmeal Cranberry Pistachio White Chocolate ($1.25). Intense Brownies ($1.50) and PBJ Bars ($1.50) satisfy square barons, while the Fresh Fruit Crostata (large $12, mini $3.50) packs apples, caramel apples, and seasonal berries into a buttery crust case. Rotating flavors of buttercream cupcakes charm minds and mouths through a variety of flavors—classic chocolate and vanilla, Banana Sundae, S’mores, and Strawberry Fields—and can be prepped as bite-size minis ($1 each, minimum of six) or regulation-size regulars ($1.75–$2).To make any hour omelette hour, Bent Fork serves an all-day breakfast menu of coffee cakes, cinnamon rolls, and jumbo muffins.
For more than 25 years, Once Upon a Bagel’s staff has cultivated a cozy vibe at the deliciously bread-perfumed bagel shop where customers can linger over breakfast, lunch, or dinner without feeling rushed or ignored. Atop the eatery’s main counter, bagels pile into baskets labeled with flavors such as asiago cheese, chocolate chip, pumpernickel, and honey blueberry, and trays of bagels, fish, and meat are prepared for catering. Beneath the bagel spread, an ample selection of breads puffs up in leavened excitement, hoping diners choose them to build a base for salmon-salad sandwiches, turkey pastrami, and the customer-favorite reuben boat, a loaf of bialy bread into which sandwich makers fold pastrami or turkey along with melted cheese and all the classic reuben trimmings.
As the eponymous owner of Marla's Sweet Bites, Marla Levitt ensures that every morning the bakery’s display cases brim with fragrant batches of freshly baked treats, which her staff prepares fresh and without additives or preservatives. The store's selection changes daily, much like the speed of light, although saccharine-savvy customers can keep an eye out for such perennial favorites as the apple crumble pie and the miniature or jumbo cupcakes glazed with the bakery's signature italian buttercream icing. Marla's Sweet Bites also supplies events with do-it-yourself cupcake-decorating bars, which allow guests to either express their confectionery creativity or use the frosting to accessorize their clothing with perfectly piped initials.