Always Be Improving
Hey Bagels,
Can you believe it's already mid-August? School is starting up, and football season is just around the corner (Go Packers!). It's been a whirlwind these past couple of weeks. The SBA loan has finally closed, which means we’ve ordered the full equipment package—thanks to all of you who helped fund the mixer and oven!
In keeping with my family motto, “always be improving” (a sometimes heavy burden), I’ve been refining my process. A recent conversation with a wise Philadelphia bagel expert reminded me that I need to think about a more consistent production process. I’ve been so deeply involved with the dough, watching the bagels closely, and developing a kind of emotional connection with them.
They whisper to me when they’re ready. That’s because I had the luxury of being there for every step. I needed to create a reliable system for my new staff to follow.
With guidance from this bagel guru, I’ve revisited some older methods and ingredients. I’m now using a younger and more eager sourdough levain, and high-gluten flour, along with streamlined fermentation processes.
The result? I think possibly some of the best bagels I’ve ever made, with less hands-on management required. If you’ve tried the latest batches, you might have noticed they’re larger, a bit airier, but still moist and fluffy inside, and have that signature blistering. The difference isn’t in the ingredients but in how I manage time and temperature.
On another note, we’ve completed the demo work in the new space and have made significant progress with the plumbing. We aim to finish construction by early November and plan to open at the end of the month—just in time for the holidays!
Lastly, I’m on the lookout for a second-in-command, someone to fill a role similar to an operations or general manager. Ideally, this person will have experience in staff leadership, a strong sense of hospitality and customer service, and preferably some baking experience. If you know anyone who fits the bill, please let me know!
Love you all—Bagel On!
Andrew
