The secret for all the products is not such a secret, she said. She offers varieties that include vegan (made with cashews), chive, caramelized onion, pumpkin spice, beet and horseradish, and chipotle bacon. Her cream cheeses are a great vehicle for adding fresh flavors, Pagan said. The menu includes chopped liver and pastrami and dill lox. She’s grown the menu beyond bagels to include sandwiches on bagels and she makes pickled salads, whitefish salad and chicken and egg salad. on Wednesday, Thursday and Friday, all are filled with diners headed to work.
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They cleaned up the space that was the Corner Store, opened it up by exposing the windows that were hidden with fridges and freezers, and by adding a window bar and tables for spots to sit.
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With her baker Chris Zimmerman on board and her boyfriend Darcy Coleman, a software engineer, offering another set of hands, she got to work. Her landlord reached out to her to offer her the space because his wife was a fan on Instagram. And that’s how she came to move into Doyle Street. There’s instant gratification and feedback when you feed people, she added.Īt each step, she documented her journey on Instagram with photos of beautiful bagels. “I asked myself, ‘What just happened?’” Pagan said. But when it was over, she felt exhilarated. She made some 300 bagels, working the dough in her home-size Kitchen Aid mixer. It was mayhem, she recalled, with a line out the door. She did her first pop-up bagel event last January at the former Kitchen restaurant on Federal Hill when the caterer Laughing Gorilla took over the space for a time. She brought her bagel making to Hope & Main, the culinary incubator in Warren. “You’d be amazed to see how many people put bread under a microscope.” Still her research showed her some fascinating work scientists are doing with yeast and flour. “I knew with practice I could do it,” she said. Her first batch of bagels, made in her kitchen, were “horrible.” But she got into not just baker mode but science, and read up on everything flour and water. Pagan began her bagel journey less than a year ago when she left CVS after a three-year stint that brought her to Rhode Island from the hallowed Cambridge halls. I felt an obligation to go and try to make a difference in the world,” she said. “It’s a place where the best minds of my generation study. Growing up in Puerto Rico, she learned to love bagels visiting her sister who lived in New Jersey. and had a job in business strategy at CVS before she ever made her first bagel. Sesame, poppy, onion, everything and pretzel bagels are on the menu daily, beet on Wednesday, a surprise wild card on Friday and pumpernickel on weekends.įew would guess that Pagan studied chemical engineering at M.I.T.
Lucky for them it comes with wholesome goodness and flavors that bring smiles. in Providence just two short months ago, are seeking fuel to start their day. Those who line up mornings at her shop, which opened at 110 Doyle St. Her enthusiasm for creating not just bagels, but fabulous cream cheese spreads, house-cured lox and lunch foods including salads and sandwiches, and even her own coffee blend, is fueled by both her scientific background and a passion to make a difference. But that would only be part of the story of her Rebelle Artisan Bagels. It’s tempting to say chemistry has helped Milena Pagan build a better hand-rolled and boiled bagel.
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