Our Story

What makes the perfect bagel? I needed to find out. Ten years in New York left me with a specific memory of what one should be: chewy and structured, with just enough crusty resistance before giving way to a subtly malty core, ready for cream cheese and lox. 

At first, I just wanted to see if I could make them at home. Then I started sharing them. For the past few years, I’ve made bagels for friends and neighbors each New Year’s Day—a quiet tradition that grew slowly, year by year. This year, a fellow New York transplant bit into one of my pumpernickel bagels, paused, and told me they were the best she’d ever had. She asked me to teach her. That moment stayed with me—nudging what had been an annual hobby into something closer to a constant obsession.

These days, I find myself dreaming about bagels more than I’d care to admit. The foundation stays traditional: high-gluten flour, slow fermentation, boiled and baked for that proper chew and burnished crust. But within that structure, there’s room to play—Cacio e Pepe, Saffron, Za’atar, Chili-Crisp, Szechuan, and beyond. Each variation is its own small experiment in how much flavor a circle of dough can hold.

A recent connection with Bob Monsey at the Paladins League opened a new chapter. With access to their commercial kitchen, I can now produce slightly larger batches while keeping things hands-on and intentional. From that, the Beaumont-Wilshire Bagel Club is taking shape—small by design, local by intention.

The plan is a simple Friday subscription: fresh bagels, made weekly in limited quantities. There’s also an initial pop-up planned for the weekend of May 16th, open to the broader neighborhood.

There’s something deeply satisfying about the process—working the dough, shaping each piece by hand, knowing where they’ll end up. In a neighborhood as warm and connected as ours, it feels like a natural fit: something simple, made carefully, and shared.

More information on Instagram @bwbagelclub