b'recipes and techniques for months. Id burn them, VILLAGE DENTAL GROUP toss them and restart, Joseph recalls. I still have bagel-maker imposter syndrome.Dr. L. Dawn Christian, DDS Using Instagram, Joseph would announce that hedbebaking,takingordersuntilhesoldout. H = When Joseph was selling hisSunday mornings, while his wife was out teaching at Baker Street Yoga, hed make and sell bagels from ealthy home while watching the kids, too.mouth Josephhasntbeenmakingbagelsmuchlate-ly,otherthanfeedinghisfamilyslunchhabit. ealthy Althoughhelovesmakingbagels,hefeelsmore Body fulfilled at his new job and wants to see how this bagels, customers wouldall fits together, especially as his childrens weekend pick them up at his homesports schedules compete with bagel making.on Sunday mornings. PhotoGrowing up working in restaurants and cater-courtesy of Stephen Joseph. ing, Joseph knows how difficult the business can be. Still, he has visions of something more unconventional than a typical brick-and-mortar storefront. He says, This experience has opened a little crack in the door to things that previously seemed completely out of reach.Charles HammerThe Rolling Bagel, MaplewoodOral HealthCosmetic Services therollingbagel.comRestorative ServicesOrthodonticsImplantsI started milling flour at home by 71 Valley Street, Suite 101South Orange, NJ 07079 accidentduringthepandemicwhen 973-761-4800SouthOrangeDentist.com a friend bought me a pound of wheat berries, says Charles Hammer, founder ofTheRollingBagelinMaplewood. WhenIorderedthemillattachment for our mixer, I was hooked from the start.Hammerrelishedtheopportunity formorecontroloverhislifeandto do something he loved. He knew that he had to offer something that was un-available elsewhere. Milling the flour at home made the difference, resulting in a heartier, healthier, more European flavor profile. Via Facebook and word-of-mouth, he found customers who appreciated his efforts.Building his customer base and developing recipes that could scale, Hammer contemplated moving production to a commercial kitchen. And then reality set in. Given that his bagels needed 24 hours to rise, hed have to rent a facility for prep time in addition to baking time, eating up a huge chunk of potential profit.Doing the math, Hammer realized that he could not make enough money even on a batch of 1,000 SUMMERTry something new, take your bagels. Bagel shops typically have big machines, use interests to the next level or cheaper ingredients, and can sell egg sandwiches, COURSES get ahead in classes. says Hammer. Thats where they make their money, not off selling the bagel itself.MAY 21AUGUST 23 SUMMER OFFERINGS INCLUDE: Hammer dreams about having a micro-bakery Pre-College for high school students on his property one day, a trend that involves build-Undergraduate | Graduate ing a commercial bakery at home. Perhaps, New Jersey will legalize that concept as laws evolve.Untilthen,Hammersays,Makingbagelsis a hobby, a hobby that pays for itself. He usually LEARNHammer makes bagels asbakes once a week and delivers directly to his cus-MORE WWW.SHU.EDU/SUMMER2024 well as sourdoughbaguettes from his freshly- tomers. If youre new to The Rolling Bagel, sign up milled flour. for updates at therollingbagel.com.14/ matters magazine / spring 2024'