May is here, and so are three new specials worth making the trip for. Whether you're swinging by before class at UC Berkeley, looking for breakfast on the way to work, or just craving something seasonal and delicious — this month's lineup has something for everyone.

Hand-rolled with marinated artichoke hearts and fresh garlic — we think it's a natural pairing. Artichokes are in season right now in the Bay Area, and growing up on the Central Coast, Mike always knew it by the fields: rows of large, silvery-green leaves in full bloom are unmistakable when you pass by. This bagel is our nod to that.

Strawberry Rhubarb Cream Cheese

Having just returned to Berkeley from serving as a judge at the National Pie Championships hosted by the American Pie Council, Dan had pie on his mind. Dan's favorite pie is strawberry rhubarb, so it was an easy choice. This month's cream cheese combines candied rhubarb with both fresh and freeze-dried strawberries for a layered, pie-inspired flavor that goes well beyond your average schmear.

 Winged Muffuletta Bagel Sandwich

We wanted a classic deli-style cold cut sandwich this month, but true to our values — lower carbon footprint, no mammals on the menu — we went all-in on poultry. Meet the Winged Muffuletta: smoked turkey breast, chicken mortadella, duck pastrami, and duck prosciutto, topped with a chopped olive spread and provolone. Since a traditional muffuletta is built on sesame bread, our sesame bagel feels like a perfect fit.

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