🥯 Patience. Time. Skill. That’s the secret behind every open-faced bagel sando. Naturally leavened, fermented sourdough — finished in our wood-fired ovens for that bold, stupid good flavor. 1 of 1, just like the hands that make it. — Chef Myles McVay, ✨Executive Chef Partner of @heirloomhospitality with @madnicedetroit. Head to our press highlights to tap the latest. . . . . . #MadNice #sourdoughbagels #detroitcoffee #somersetcollection #troymichigan