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  <title><![CDATA[Dazzle Registry]]></title>
  <link>https://dazzle-registry.com/</link>
  <description><![CDATA[Dazzle Registry is a bagel shop in Pinheiros, São Paulo, baking hand-rolled, kettle-boiled bagels from scratch every day. Walk in from 7 a.m. Or order a box.]]></description>
  <language>en</language>
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    <title><![CDATA[The guava cream cheese special is back for summer]]></title>
    <link>https://dazzle-registry.com/</link>
    <description><![CDATA[We brought back the guava cream cheese bagel for July and August after it became the most-requested seasonal special we have ever run. It started as a custom commission for a baby shower in March 2025 and has not really left since. Here is the full story of how it ended up on the board.]]></description>
    <pubDate>2026-07-10</pubDate>
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    <title><![CDATA[We are now taking catering bookings for July and August events]]></title>
    <link>https://dazzle-registry.com/</link>
    <description><![CDATA[Summer in São Paulo means garden parties, outdoor company events, and the kind of Saturday brunches that start at 10 a.m. And somehow end at 3 p.m. We have opened the catering calendar for July and August. Here is what the station setup looks like and how to book.]]></description>
    <pubDate>2026-06-28</pubDate>
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    <title><![CDATA[June workshop dates are full. July spots are open now.]]></title>
    <link>https://dazzle-registry.com/</link>
    <description><![CDATA[Both June workshop sessions filled up in under a week. We have added two July dates: Saturday July 26 and Saturday August 2. Each session takes four to eight people, runs two hours, and ends with you leaving with six bagels you made yourself. Booking is by email only.]]></description>
    <pubDate>2026-06-14</pubDate>
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    <title><![CDATA[New supplier for our poppy seeds, and why it matters]]></title>
    <link>https://dazzle-registry.com/</link>
    <description><![CDATA[We switched poppy seed suppliers in May after our previous source in Paraná stopped operating. The new supplier is a small cooperative also in Paraná, and the seeds are noticeably fresher. We did a side-by-side comparison before committing. Here is what we found.]]></description>
    <pubDate>2026-05-30</pubDate>
  </item>
  <item>
    <title><![CDATA[Why kettle-boiling makes a bagel a bagel]]></title>
    <link>https://dazzle-registry.com/notes/kettle-boiling-bagels-why-it-matters.html</link>
    <guid>https://dazzle-registry.com/notes/kettle-boiling-bagels-why-it-matters.html</guid>
    <description><![CDATA[If you have ever bitten into a bagel and found it soft all the way through, with a crust that tears like sandwich bread, it was probably not boiled. The boil is the step that defines the bagel's texture, and it is also the step that most home recipes either skip or reduce to a brief dip. Here is what is actually happening in the pot and why it is worth doing properly.]]></description>
    <pubDate>2026-06-02</pubDate>
  </item>
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    <title><![CDATA[Choosing the right flour for bagel dough]]></title>
    <link>https://dazzle-registry.com/notes/choosing-flour-for-bagels.html</link>
    <guid>https://dazzle-registry.com/notes/choosing-flour-for-bagels.html</guid>
    <description><![CDATA[Flour is the ingredient that home bakers tend to swap without thinking too hard about it, and in most bread recipes that is fine. Bagels are less forgiving. The dough needs to be stiff, elastic, and strong enough to hold its shape through a boiling bath. That requires a flour with enough protein to build a proper gluten network. Here is what to look for and why it matters.]]></description>
    <pubDate>2026-05-15</pubDate>
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    <title><![CDATA[How to make a proper cream cheese schmear at home]]></title>
    <link>https://dazzle-registry.com/notes/bagel-schmear-making-at-home.html</link>
    <guid>https://dazzle-registry.com/notes/bagel-schmear-making-at-home.html</guid>
    <description><![CDATA[A schmear is not complicated, but it is also not just cream cheese from a tub. The difference between a good schmear and a great one is usually texture and balance. At the shop we whip ours fresh each morning with a stand mixer, which gives it a lighter, more spreadable consistency than it has straight from the package. Here are three versions you can make at home with equipment you already have.]]></description>
    <pubDate>2026-07-01</pubDate>
  </item>
  <item>
    <title><![CDATA[How to use a bagel box for your next São Paulo event]]></title>
    <link>https://dazzle-registry.com/notes/bagel-box-for-events-sao-paulo.html</link>
    <guid>https://dazzle-registry.com/notes/bagel-box-for-events-sao-paulo.html</guid>
    <description><![CDATA[The bagel box question we get most often is not 'what flavours are in it' but 'how many do I need.' The answer depends on the occasion, the time of day, and whether bagels are the main event or one of several things on the table. Here is a straightforward guide based on what we have seen work at events across Pinheiros and the surrounding neighbourhoods.]]></description>
    <pubDate>2026-06-20</pubDate>
  </item>
  <item>
    <title><![CDATA[What cold fermentation actually does to bread flavour]]></title>
    <link>https://dazzle-registry.com/notes/cold-fermentation-bread-flavour.html</link>
    <guid>https://dazzle-registry.com/notes/cold-fermentation-bread-flavour.html</guid>
    <description><![CDATA[The instruction to refrigerate your dough overnight appears in a lot of bread recipes, and it is often treated as optional or as a convenience for planning. It is neither. Cold fermentation is one of the most effective tools a baker has for developing flavour, and the difference between a six-hour cold ferment and a two-hour room-temperature rise is not subtle. Here is what is actually happening and why it matters for bagels specifically.]]></description>
    <pubDate>2026-04-28</pubDate>
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