Midnite Bagel is a San Francisco bagel shop making sourdough, whole grain bagels and bread using stone-milled flour from the Pacific Northwest.
We're all about San Francisco, and making bagels that feel right in our foggy little corner of the world: Fresh veggies, local fish, and lighter, more full-flavored versions of traditional East Coast deli staples.
Nick Beitcher founded Midnite in 2020 after leaving his position as head bread baker at the original Tartine Bakery on Guerrero Street.
Our breads and bagels are made with two main flours:
Yecora Roja "Trailblazer" wheat flour from Cairnspring Mills, in Burlington, WA. Learn more about Trailblazer here.
Organic Dark Northern Rye flour from Camas Country Mill, in Eugene, OR. Learn more about Dark Northern Rye flour here.