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About Us
OUR MISSION
we believe that incredible food brings people together
We seek out the freshest local ingredients. We only serve food that we would want our closest family and friends to eat. We hope to bring the Farmington Valley community together in a unique environment that is deeply rooted in history.
OUR BAGELS
simple ingredients, complex process
Our bagels are made entirely on-site, every day, using a meticulous three-day process. We start with the finest ingredients: unbromated unbleached Vermont-milled flour, organic malt, mother dough, kosher salt, water, and a touch of fresh yeast to aid in fermentation. Our dedicated bakers mix the dough, which is then carefully formed by our state-of-the-art machinery, ensuring consistency and quality in every bagel.
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Each bagel, weighing between 4.5 - 5 oz, is steam baked in the wee hours of the morning, ensuring they are fresh and ready when you are. They are gluten-sensitive friendly and contain approximately 18 grams of protein per serving, making them both wholesome and delicious.
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The final touch is a layer of liquid malt, which gives your bagel its golden, chewy skin. Our small-batch steam baking process ensures that the inside remains airy and fluffy, creating a bagel that's both substantial and delightful.
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OUR HISTORY
connected to the growth of the Farmington Valley
Our story is deeply intertwined with the growth of the Farmington Valley. The history of "the blue house" formally began in 1806, although its origins date back to the late 1700s. It was then that the original two-story portion of the building was constructed as a single-family home along the Albany Turnpike by Mr. and Mrs. Franklin Lincoln and Lucia Case, following the establishment of the route connecting Hartford, Connecticut to Albany, New York. This home served as a residence until the 1940s when it was expanded with an open-story rear addition, creating its current size and configuration.
The building continued its residential use until the 1970s. During the 1960s, the Route 44 corridor gained commercial significance, coinciding with the development of Interstate-84 and the expansion of highway systems throughout Connecticut. The first floor of the building was converted into an office, with the upper floor becoming an apartment. In the 1980s, the second floor was transformed into an additional office space, and the front entrance was reconfigured to accommodate two tenants. In 2011, the previous owners aimed to repurpose the property, with the first floor becoming an antique store and the upper floor serving as ancillary rooms for that store.
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In September 2021, The Blue House Bagel Co. & Cafe purchased the property. We undertook a comprehensive renovation, gutting the entire interior down to the studs, including the first and second floors, as well as the basement. Significant exterior changes were also made to the parking lot layout and landscaping.
