Chef Brad Kent has married his lifelong obsession with creating the perfect bagel and the most delicious pizza with a menu that is good for you and the planet. Bagel+Slice sources quality ingredients and regenerative organic systems to please your palate.
• Coffees from California-based roasters who openly share their high standards for sourcing from sustainable farms and ensuring higher pay for green coffee beans.
• Pasture-raised pork for bacon and house-made sausage sourced from local regenerative-focused ranchers.
• Wheat and grains that are 100% organic and U.S. grown and milled, with a commitment to a minimum of 10% of all grains used from regenerative organic farms.
• The technology company Winnow reports that, “food waste costs the hospitality industry $100 billion annually, with up to 20 percent of food wasted. Their artificial intelligence system allows operators to identify what’s being discarded, giving them data on when and where waste occurs, which is the first step in eliminating it.”
• Working with grain partner Dark Sky Grain, owned by the Gonzales-Siemans Family Farm in Cedarville, CA, which produces 100% seasonal, regenerative organic heritage whole grains that are no-till, dry-farmed, unsifted, and stone-milled.
• Sourcing dairy products from several highly ethical partners including Straus Organic Family Creamery; the first certified organic dairy in the U.S. Their products are Non-GMO, processed as little as possible for the best taste and culinary performance, and contain no preservatives, fillers, artificial ingredients or coloring.
• Acquiring tomatoes for Bagel+Slice’s sensational pizza sauce from California Grown using minimal farming inputs.
