Beacon Hill Bakery

08/03/2026

What a spectacular time we had hosting our bagel baking and history class on Nantucket this past week. All our students were diligent, welcoming, and wonderful. We felt like part of the family as we were flying out.

Thank you in particular to the Nantucket Culinary Center at Café 22 and its extraordinary Culinary Director Daisy Carnelia dishbydaisy. We value the partnership and look forward to future collaboration for many years.

We cannot wait to be back as we again fell in love with Nantucket, an island rich in heritage and a place that knows how to be just itself. A n of 1. Following the overwhelming positive response, we are beginning plans to feature a summer-long pop up of the bakery there next year. Nantucket, see you soon, and stay tuned! ❤️🏝️

05/16/2026

We had a great time hosting a bagel baking and history class a few weeks back. It’s time for the next one! Our June 7th class is now available to book - link in bio.

Poland’s first female monarch made obwarzanki famous in the 14th century. A union controlled every bagel baked in New York City for over 50 years. Bakers were fined and punished for selling bread that was too light.

This is the history behind the world’s most popular bread roll taught while you bake it.

BAGEL BAKING AND HISTORY CLASS
June 7, 3-5pm
Clink Restaurant at The Liberty Hotel

In our last class students learned to mix, knead, roll, boil and bake both the bagel and its predecessor, the obwarzanek, and they left understanding why one conquered the world while the other stayed beloved in Kraków.

Class is small and will sell out. Tix in bio. Photos by Boston’s very talented Gavin Sherman.

05/16/2026

OUR JUNE 7TH CLASS IS NOW AVAILABLE TO BOOK. LINK IN BIO.

Poland’s first female monarch made obwarzanki famous in the 14th century. A union controlled every bagel baked in New York City for over 50 years. Bakers were fined and punished for selling bread that was too light.

This is the history behind the world’s most popular bread roll taught while you bake it.

BAGEL BAKING AND HISTORY CLASS
June 7, 3-5pm
Clink Restaurant at The Liberty Hotel

In our last class students learned to mix, knead, roll, boil and bake both the bagel and its predecessor, the obwarzanek, and they left understanding why one conquered the world while the other stayed beloved in Kraków.

Class is small and will sell out. Tix in bio.

05/07/2026

05/06/2026

PRE-ORDER ONLY. LINK IN BIO.

Pre-order Caviar Paczki for someone who deserves everything this Mother’s Day. Pick-up at 11 Charles St in Beacon Hill anytime between 9:30am and 1pm.

Our paczki are our raison d’etre. Every ingredient is thoughtfully selected and constantly re-examined. The dough is pushed to its limit and cold-fermented, maximizing the complex flavors that develop. Our obsession around their quality has pushed us to reimagine how we can elevate their taste. There is no finer paczek in the world than our Caviar Paczek.

We use 6 star ossetra caviar, the highest quality available, by Antonius Caviar, the finest caviar makers in the world, and fill the paczek with rose hip jam, the filling historically preferred by the Polish aristocracy, served at the royal court, and handed out as a parting present at the end of noblemen’s balls.

Please note that caviar is at its best its first 30 minutes. Guests should plan to eat their pastry quickly and absolutely no later than 2 hours after pick-up. As we prioritize sharing caviar at its highest quality, later pick-ups will unfortunately not be possible.

04/16/2026

It’s Marathon Weekend! Pre-order a celebratory pastry for near the finish line via our site (link in bio).

Delivery within 3 miles of Beacon Hill as well as pick-up at 175 Blossom and 11 Charles available each day. Caviar Paczki only available for pick-up on Marathon Monday 12-3pm at our 11 Charles St (DeLuca’s) location.

04/14/2026

OUR MAY 3RD CLASS IS NOW AVAILABLE TO BOOK. LINK IN BIO.

Poland’s first female monarch made obwarzanki famous in the 14th century. A union controlled every bagel baked in New York City for over 50 years. Bakers were fined and punished for selling bread that was too light.

This is the history behind the world’s most popular bread roll — AND we teach it while you bake it.

BAGEL BAKING AND HISTORY CLASS
May 3, 3-5pm
Clink Restaurant at The Liberty Hotel

In our last class students learned to mix, knead, roll, boil and bake both the bagel and its predecessor, the obwarzanek, and they left understanding why one conquered the world while the other stayed beloved in Kraków.

Class is small and will sell out. Tix in bio.

04/13/2026

PRE-ORDER ONLY. LINK IN BIO.

Some occasions deserve caviar. Finishing 26.2 miles is one of them! Pre-order Caviar Paczki for a Marathon Monday finisher. Pick-up at 11 Charles St in Beacon Hill anytime between 12pm and 3pm.

Our paczki are our raison d’etre. Every ingredient is thoughtfully selected and constantly re-examined. The dough is pushed to its limit and cold-fermented, maximizing the complex flavors that develop. Our obsession around their quality has pushed us to reimagine how we can elevate their taste. There is no finer paczek in the world than our Caviar Paczek.

We use 6 star ossetra caviar, the highest quality available, by Antonius Caviar, the finest caviar makers in the world, and fill the paczek with rose hip jam, the filling historically preferred by the Polish aristocracy, served at the royal court, and handed out as a parting present at the end of noblemen’s balls.

Please note that caviar is at its best its first 30 minutes. Guests should plan to eat their pastry quickly and absolutely no later than 2 hours after pick-up. As we prioritize sharing caviar at its highest quality, later pick-ups will unfortunately not be possible.

04/02/2026

LIMIT 2 PER FAMILY. PRE-ORDER ONLY. LINK IN BIO.

Pre-order Caviar Paczki for an April 11th pick-up at 11 Charles St in Beacon Hill between 9:30 and 10:30am.

Using 6 star ossetra caviar, the highest quality available, by Antonius Caviar, the finest caviar makers in the world.
Filled with rose hip jam, the filling historically preferred by the Polish aristocracy, served at the royal court, and handed out as a parting present at the end of noblemen’s balls.

Our paczki are our raison d’etre. Every ingredient is thoughtfully selected and constantly re-examined. The dough is pushed to its limit and cold-fermented, maximizing the complex flavors that develop. Our obsession around their quality has pushed us to reimagine how we can elevate their taste. There is no finer paczek in the world than our Caviar Paczek.

Please note that caviar is at its best its first 30 minutes. Guests should plan to eat their pastry quickly and absolutely no later than 2 hours after pick-up. As we prioritize sharing caviar at its highest quality, late pick-ups after 10:30am will unfortunately not be possible.