Q&A: Mary Ting Hyatt of Bagelsaurus

Chloe Nolan

A Cambridge School of Culinary Arts graduate and former Clear Flour Bread pastry chef, Mary Ting Hyatt is the owner and driving force behind Bagelsaurus. The tiny but ever-packed bagel bakery got its start in 2013 as a weekly pop-up at Cutty’s, where Hyatt was working as a baker. Snaking lines and perennial sell-outs inspired her to pursue her bagel passion full-time, and in 2014 Bagelsaurus found a permanent home just outside Cambridge’s Porter Square. The bagels—known for their crisp, crackly skin and chewy, airy insides—continue to draw the crowds, as do the many inspired sandwiches that Hyatt has added to the menu.

Boston’s best dish:

Baked Alaska from Oleana. It’s perfect.

Desert island spice:

I’m partial to herbs over spices, although the bagel shop certainly needs its cinnamon and poppy seeds.

Kitchen soundtrack:

Lake Street Dive, First Aid Kit, Robyn.

Favorite food destination:

Buenos Aires. I did a semester abroad there in college. It’s where I fell in love with food.

Cooking inspiration:

A desire to eat (and for others to eat) better. More deliciously, that is, though healthier/less processed is great too. For years and years, I couldn’t find a bagel worth eating. That was motivation enough to bake!

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