Our story
The Kentucky Bagel Lady started in 2023 with a New Years’ Resolution and a lifelong passion for baking.
A video of a fellow sourdough maker popped into my feed detailing how she had made all of her family’s bread for an entire year. It gave me a bit of inspiration to make a resolution in 2023 to do the same for my own family. Bagels were the first thing I made and then I couldn’t stop making them. I always came back to my roots of plain, but my family begged for sweet and savory flavors. I shared with friends and extended family who couldn’t stop raving about how good they were (besides my new yorker friends, my best critics who helped me grow immensely!).
Our local Farmers’ Market was looking for vendors, so I decided to sign up, get my cottage license, and see what happened. I sold out the first weekend…and the next weekend…and the next. I’ve expanded to multiple markets, take custom orders and am looking into a commercial kitchen and eventually, a brick and mortar shop.
This has been a beautiful journey and I’m looking forward to the many years and flavors ahead!
Our ingredients
My bagels are made with high gluten bread flour, rolled by hand, boiled, and made with as many whole food fresh ingredients as possible. I do not add any artificial dyes or preservatives. I source from as many local vendors as possible and use organic when available.
My inspiration of flavors comes from everything, from the grocery store to social media to customer suggestions. Social media in particular has opened up my world to the many cultural flavors that otherwise would have been unknown to me. The Great British Baking Show introduced me to cardamom which now is a featured flavor in my personal favorite, the Candied Orange Cardamom bagel. I can’t wait to share so many more flavors with you!