Here's My Story

As a child, I helped my grandmother (Adriana Petranella Cornelisse-Dob) bake beautiful artisan breads. I learned the art of mixing and kneading, punching and forming, and, while the dough rose, we played double-nine dominoes. My favorite was an open-textured fruit bread, made with cherries, pineapple, raisins and citron. In 1994, at my own little bake shop in Colorado, I began work on a bagel that could be baked fresh at home without the fuss and muss of flour flying and finicky yeast not rising,

kettles of water boiling over-and think of the time involved! I was a baker with a dream. Once I got a little press, my small bakery couldn't keep up with the demand for my experimental bagels, so I wanted to expand. The bondage of capital restraints held my bagels and me captive and when a venture deal went sour, I moved to Charlottesville, Virginia. I didn't let go of my bagel dreams and neither did my closest friends and supporters. I finally found a way to produce a traditional kettled bagel that could be stabilized in its plump shape without being baked. When the time is right, it is baked into an aromatic, fresh bagel-all natural and organic.

These new organic bagels are part of our effort, "Making the World Safe for Cream Cheese™." When consumers like you buy Bake'mmm® Bagels it will help us make Bake'mmm® BAGELS available in other grocery stores around the country and the World.