S1, E77: Cheryl’s Bagels - Cheryl Mignone
The journey from corporate executive to bagel entrepreneur isn't a path many would predict, but for Cheryl, a New Jersey native who relocated to Utah, it became an unexpected yet fulfilling career transformation. Her story illustrates how passion, perseverance, and a commitment to quality can create not just a successful business, but a vibrant community hub centered around food.
When Cheryl first moved to Utah from New Jersey, she had no intention of starting a bagel shop. Like many transplanted East Coasters, she simply missed the authentic bagels from home. Her initial solution was charmingly practical – flying back to New Jersey and stuffing her carry-on with six dozen bagels at a time. As she explains, "Six dozen bagels can fit in a carry-on just so you know." This makeshift bagel transport system worked until COVID hit, cutting off her supply line and forcing her to consider alternatives.
During lockdown, while many turned to sourdough baking, Cheryl embarked on a different bread-making journey – mastering the art of bagel making. This wasn't a simple task, especially given Utah's high altitude and unpredictable weather patterns. "Bagels are very temperamental," she notes, explaining how the process became "a science experiment" requiring constant adjustments for temperature, humidity, and elevation. It took about six months of meticulous testing, with Cheryl literally throwing sample bagels at her family members for taste-testing, before she finally exclaimed, "I think I nailed it!"
What began as a personal quest for the perfect bagel gradually transformed into a business as neighbors and friends started requesting her creations. Initially resistant to the idea of turning her hobby into a commercial venture – "I don't want a business... I just left corporate America" – Cheryl eventually embraced entrepreneurship when demand became impossible to ignore. From producing 25 dozen bagels in her home kitchen to signing a lease and transforming an office space into a proper bagel shop, each step was driven by necessity rather than a premeditated business plan.
This "accidental business," as Cheryl describes it, has become more than just a place to get authentic East Coast-style bagels. It's evolved into a community gathering spot where connections form over shared food experiences. For Cheryl, this aspect of her business brings the greatest joy. "I want to be there long enough that a kid says, you know, my mother took me there and now I'm married," she shares, illustrating her vision of creating a lasting establishment woven into the fabric of her community.
What makes Cheryl's Bagels special isn't just the authentic boiled-and-baked process or the high-quality ingredients, but the philosophy behind the counter. Unlike chain establishments, Cheryl emphasizes personal connection over volume. She insists customers taste spreads before choosing, notices when regulars haven't visited, and genuinely cares about creating an experience that goes beyond transaction. "If all the business we did was online and never saw people, I would probably fold this business because it's not about that. I need the human interaction," she explains.
Cheryl's story epitomizes the essence of small business ownership – the personal investment, the courage to take risks, and the rewards of creating something meaningful. Her journey from bagel smuggler to beloved local business owner demonstrates how addressing a simple need can evolve into something much more significant when approached with passion and authenticity. It's a reminder that sometimes our most fulfilling paths are the ones we never planned to take.
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