Will Blunt 
At Bagelsaurus in Cambridge, owner and baker Mary Ting Hyatt is still fermenting, shaping, boiling, and baking hundreds of sourdough bagels a day. Though these days, the operation is looking a bit different.
When the shelter-in-place order was instituted in Boston, Ting Hyatt closed shop. “I thought we were closing for a week, maybe two,” says Ting Hyatt. “I remained hopeful longer than some, but then reality finally set in.” April 1st, Bagelsaurus began doing weekly “stock-your-freezer” sales featuring pre-ordered bagel bundles with a mixed baker’s dozen plus two choices of cream cheese. They sold out in two minutes. The sale increased to twice a week, then thrice, with additional market items available for sale. By the end of May, Bagelsaurus opened daily with its regular (now limited) menu, available only for pre-order and pick-up. Here are the numbers that make Bagelsaurus roar.
2,500: On average, pounds of flour currently used in a week
1,700: On average, bagels sold per weekend day, pre-coronavirus
1,700: Current average of bagels sold per weekday during limited (W/Th/F) operations
450: Average covers per weekend day, pre-coronavirus
350: pounds of cream cheese currently sold in a week (a notable increase from before the coronavirus, due to bulk orders)
300: Average covers per weekday, pre-coronavirus
300: Current average covers
123: Dozens of bagels currently sold per weekend day
90: Additional minutes currently required to shape and bake a day’s worth of bagels, due to less staff, social distancing, and other precautions
50: On average, pounds of all salmon currently sold in a week
30: Age, in years, of sourdough starter
25: On average, pounds of hot smoked salmon currently sold in a week
24: Hours bagel dough is fermented
17: Staff pre-coronavirus
16: Staff currently
16: Bagel varieties pre-coronavirus, including pretzel, seeded wheat, black olive, onion, deli rye, cheddar garlic, chocolate-chip pretzel, plus the usual suspects and bialys
15: Dozens of bagels currently sold per weekday
9: Open hours per day, pre-coronavirus
7: Open hours per day, currently (reduced in order to devote more time to prepping and cleaning)
7: Sandwich varieties, pre-coronavirus
6: Current number of bagel varieties—plain, everything, sea salt, sesame, cinnamon raisin, onion now
5: Flavors of cream cheese available—plain, scallion, honey rosemary, veggie, spicy pepper
5: Sandwich varieties currently available (most popular is The Classic Jumbo: fried egg, cheddar, mustard butter)
3: Days it takes to make a batch of bagels
2: Times per day the started is fed
-25: Percent change in sales from pre-coronavirus era to June
