NORWALK – The husband-and-wife culinary team of Chefs Gary King and Emily King officially opened Norwalk Bagel Co. at 133 Washington St. in South Norwalk.
As of Wednesday, May 13, the couple brought their handcrafted sourdough bagels, deli classics, house-made baked goods, and breakfast and lunch offerings to the neighborhood. The duo, who launched Ridgefield Bagels & Bakes in November 2023, are now expanding their scratch-made, naturally leavened bagel concept.
Backed by decades of combined culinary experience from some of the world’s most respected kitchens, the Kings are blending old-school bagel traditions with refined culinary technique and thoughtful ingredients. With nearly 20 years of experience, Chef Gary King has traveled and worked throughout Europe, Australia, China, and Southeast Asia. Rooted in New York City’s restaurant scene. He has worked alongside celebrated chefs and restaurateurs including Tom Colicchio, Stephen Starr, and Brad Farmerie.
Emily King, a graduate of the Culinary Institute of America, trained under legendary pastry chef Pierre Hermé in Paris and worked with Jean-Georges Vongerichten and Johnny Iuzzini in New York. Her career includes pastry positions at Cookshop and Veritas in NYC, appearances on The Food Network, and consulting work for restaurants in Hawaii, Montauk, and Manhattan.
At the heart of Norwalk Bagel Co. are the shop’s naturally leavened sourdough bagels, which take three full days to produce. Made with unbleached, unbromated flour and malt syrup, the bagels contain no chemicals, stabilizers, or fillers. The result is a bagel with a crisp, bubbly exterior and perfectly chewy texture that is also easier to digest.
“There’s a big difference in how the sugars and proteins are broken down, and how the gluten is fermented,” said Emily King. “These sourdough bagels are simply easier on the stomach and more digestible.”
The menu features classic flavors, including Everything, Sesame, Cinnamon Raisin, and Plain, alongside specialty varieties like Jalapeño Cheddar, Marbled Pumpernickel, Rainbow Bagels made with all-natural dyes, mini bagels, flagels, bialys, and rotating seasonal flavors.
Norwalk Bagel Co.’s cream cheese program takes a similarly elevated approach, featuring hand-chopped ingredients and scratch-made spreads including scallion, olive, strawberry, and veggie cream cheese made with parsley, scallions, onions, carrots, and celery.
The menu also includes scratch-made deli salads, smoked salmon, and smoked whitefish sourced from Mount Kisco Smokehouse, along with house-made soups including Italian wedding, chicken noodle, and matzoh ball soup. Breakfast and lunch offerings range from indulgent breakfast sandwiches to deli-inspired wraps and melts.
Emily’s pastry and dessert offerings include such fare as coconut macaroons dipped in chocolate, oatmeal sour cherry cookies, muffins, donuts, scones, rotating cakes and pies, flourless chocolate cake, and the now-famous key lime pie that quickly earned a permanent spot on the menu.
Adding another layer to the concept, Norwalk Bagel Co. will also have a liquor license, with plans for specialty beverages and an expanded café-style experience.
This new addition is a part of AGW SONO Partners’ diverse portfolio of businesses.
