artisan baker bringing real East Coast style bagels to Utah | News, Sports, Jobs

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Cheryl Mignone of Cheryls Bagels has a vendor stand every Saturday from 10 a.m. to 2 p.m. at Monarch Market, where she packs take-out bagels in a brown bag with her signature handwritten on it, and typically sells out.

Cheryl Mignone of Cheryls Bagels has a vendor stand every Saturday from 10 a.m. to 2 p.m. at Monarch Market, where she packs take-out bagels in a brown bag with her signature handwritten on it, and typically sells out.

Cheryl Mignone of Cheryls Bagels has a vendor stand every Saturday from 10 a.m. to 2 p.m. at Monarch Market, where she packs take-out bagels in a brown bag with her signature handwritten on it, and typically sells out.

Why would a transplant from New Jersey spend months learning how to make bagels that taste exactly the same as the ones she grew up on? Go where Cheryls Bagels sells and you’ll find out.

“It’s all about chewing,” said Cheryl Mignone, Founder / Owner and Chief Manufacturer of Cheryls Bagels. “Otherwise, it’s just a roll.

Mignone, who “followed her heart to Utah,” according to her website, and loves everything about this desert state had only one small complaint: an authentic East Coast or New York-style bagel was nowhere to be found. . So she came up with a simple five-ingredient recipe and now the community can’t get enough of breadless bagels.

Mignone’s bagels are crispy and moist at the same time, a marvel for those who have never had a bite of a Big Apple bagel. Rave reviews from Google mention its “educational” approach to selling, say it “makes Utah better one bagel at a time” and ask, “Where have they been all my life? “

The Utahans are no longer private; Mignone is working hard at her home-based artisan store to meet the high demand for bagels and now sells in three locations: Kaysville, Sandy, and Monarch Market Ogden. But it is best to order online for pickup at one of these locations as they are likely to sell out.

The distinct flavor and texture of these handmade beauties cannot be rushed; hand-rolled dough takes days to prepare. Mignone says fermentation, boiling, and time are the only ways to get the harder, distinctive bite of a traditional bagel.

A covered market is the perfect place to sell for Mignone, who said baked goods like breads and bagels should be protected from the elements. She plans to be at the Monarch Market in Ogden every Saturday from 10 a.m. to 2 p.m.

Cheryls Bagels are sold by the half-dozen ($ 11) or dozen ($ 18) in salt, poppy, sesame, everything, onion, garlic and plain flavors. Eat grilled with butter, as an egg breakfast sandwich or topped with any of its schmears – strawberry, shallot, jalapeño cheddar, or green olive pimiento. They are baked and lovingly wrapped in a brown bag and styled with a hand drawn signature.

Just go for that first bite to experience that “rich, deep flavor that beats the staple ‘bread’,” Mignone said.

To order and find pickup points, visit cherylsbagels.com.


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