Chesapeake always smells like bagels. That's how you know you're in the neighborhood of the real thing. Owners Carolyn and Darlene keep a vat of bagels boiling (gives it that shiny crust) and the oven ready for baking all day long. The kneading machine looks like a water chute. Starting at 6 a.m. on weekdays when the doors open, the customers pour in here. Open seven days a week, Chesapeake is there for your fresh-bagel jones. Saturday and Sunday, Chesapeake opens at 6:30 a.m. And it's only 65 cents for a single. The best deal, though, is the day-old. When toasted, the outside becomes crunchy, the inside light and chewy. All this at six-for-$1.