![]() ![]() We do that many, many, many hundreds of times. Then you roll it into a log and wrap it around your hand, and then you press on it to seal it. We let proof for a little while, then we a dough divider… splits it into equal-sized portions. Walk me through the process of how the bagels get made. Because we have exactly the kind of personality to be like, I’m going to take something very simple and unassuming and elevate it to its full potential. ![]() When I was trying to figure out how many bagels we could make per day, for example, I scheduled out each part of the process everything was timed, we figured out ways to do things faster, how to cut a few minutes off of this that.Ī lot of people are very confused by the fact that I would do this but when I talk to people from MIT, they get it, weirdly enough. We run the kitchen kind of like an engineering facility. I’m kind of exhausted.ĭo you find that any of your chemical engineering skills come into play? I sleep maybe five hours a night, and literally all my waking hours are spent here or running errands. This is the hardest thing I’ve ever done. When I was still at MIT, one of my friends was like, “This is the most challenging thing you’re ever gonna do in your life,” and I was like, “Man, what a bummer to peak at 21!” We caught up with her after three weeks at the storefront. In August she opened a storefront on the corner of Doyle and Camp, the culmination of a meteoric rise fueled by yeast, flour and mathematical calculations, Including a chemical engineering degree at MIT and the spreading popularity of her homemade bagels through pop-ups, the support of local businesses and word of mouth. Milena Pagan is the founder and head baker at Rebelle Artisan Bagels.
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