Grateful Eggel
Bacon, ham, eggs, cheese.
Hand-rolled bagels, stacked-high sandwiches, and wine-country mornings on South Main. Baked fresh before the sun clears the redwoods.
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Grateful Bagel began with a simple wine-country ritual: dough shaped by hand before dawn, boiled and baked while Sebastopol still sleeps. We stack our warm bagels high with bacon, eggs, house lox, and Sonoma-grown produce - no shortcuts, no pretense, just good mornings on South Main. Whether you're chasing the sunrise or a late lunch, there's a seat and a sandwich waiting for you here.
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