When asked how many bagels Bruegger's bakery on Crosby Street puts out in a day, manager Jen Zupancic looks pensive and does some quick mental math.
"25 times 10," she mutters, numbers churning in her head.
On this Wednesday, the bakery has already cooked up some 250 bagels—and that's before noon.
"Usually, we'll double that," Zupancic said. But this day—roads slick with snow and ice—she thinks 400 is a more accurate estimate.
Some familiar treats—like everything, whole wheat and cinnamon-raisin bagels—are among the top five most popular, Zupancic added, but specialty treats top the charts, too.
"The Asiago parm and rosemary olive oil bagels are big, too," Zupancic said.