Bagels are more than just a food in New York, they are an iconic symbol, a perfected craft, and for Beth George, a lifelong calling. As the Founder and Owner of Bagel-ish in Beacon and BYOB BAGELS, Beth has transformed a personal mission into a global movement for cleaner ingredients, better business models for bagel owners, and community-rooted entrepreneurship.
Beth’s work bridges Dutchess County’s local vibrancy with an international network of aspiring bagel makers who come to Beacon to learn, taste, and build their own futures. In this Q&A, she shares how her passion for bagels, education, and community is shaping both the local economy and the broader bagel landscape.
Please start by introducing yourself. What are Bagel-ish and BYOB BAGELS, and what is your current role?
I am Beth George, Founder and Owner of Bagel-ish in Beacon, NY (est. 2024) and co-Founder and Owner of BYOB (Be Your Own Boss) BAGELS, a bagel business consulting company I launched in 2013. I wear three hats that all connect back to one mission: helping people build better bagel businesses and better communities.
- As a global bagel business consultant through BYOB BAGELS, I’ve helped aspiring entrepreneurs across 23 states and 13 countries open independent bagel shops using the non-franchise model that I created.
- As the Founder and Owner of Bagel-ish, I bring my craft to life for the local community, serving all-natural sourdough bagels, specialty spreads, and sandwiches from our shop at 226 Main St., Beacon. Bagel-ish also serves as the hands-on training center for BYOB BAGELS, welcoming students from around the world –this year from as far as Taiwan and as close as NYC – for immersion courses in scalable, all-natural bagel making.
- As a New York-licensed attorney, I primarily handle business transactions for both BYOB BAGELS and Bagel-ish, and I occasionally serve as a community resource when neighbors need quick advice on legal questions.
What drew you to the food service industry?
It all began with a mother’s necessity and a child's need. In 2005, we learned that our son had significant food sensitivities and couldn’t tolerate standard bread products, but he could eat the ancient grain spelt. When I asked him what he missed most, he simply said "bagels."
That moment sparked my mission to create a clean, all-natural ancient grain spelt bagel recipe that was easy on the gut but didn't compromise on the classic "New York" chew. What started as a personal solution quickly turned into a professional calling to elevate the bagel industry globally by using spelt, unbleached and unbromated wheat grain, and other clean grains in my formulas.
My first step into the bagel world was in 2008, when my husband, Timothy Kane (now a VP at Vassar College), and I launched Spelt Right, a spelt-based bagel brand. Spelt Right evolved through several iterations and partnerships, including with the late Frank Mauro (1939-2023) – a Brooklyn native who spent more than five decades in the bagel industry. I eventually moved the company from Maine to the New York Metro area, producing in a Brooklyn factory for wholesale accounts from 2012 to 2015.
As the pricing of spelt became increasingly volatile, I knew we would need to expand beyond a spelt-only focus. Around that time, Frank and I began discussing a new idea to combine his deep industry knowledge with my legal background and years of R&D in bagel formulas and processes. The collaboration led to the creation of BYOB BAGELS in 2013, a consulting business built on a unique non-franchise model.
BYOB BAGELS received national attention on September 22, 2020, when The New York Times featured us in its “Great Read of the Day,” The Cradle of Global Bagel Baking. From there, the momentum grew, with features on CBS Sunday Morning’s annual food show, ABC Local-ish, News12 NJ, NY1, The London Times, Food52, Baking Management Magazine, and numerous podcasts, blogs, and publications.
What brought Bagel-ish to Dutchess County?
For years, I dreamed of having my own shop, a place where I could both serve the community and create a home for training BYOB BAGELS clients. For nearly 12 years, I worked out of a warehouse at a bagel equipment manufacturing company where Frank was Vice President of Sales. It was a practical space, but I knew it was time to build something of my own, where my clients, many of whom travel thousands of miles, could learn in a vibrant, walkable community.
I fell in love with the vibrant energy and creative spirit of Beacon. The mix of longtime locals, newcomers, and tourists gives the city a unique rhythm, and its location on the Metro-North line brings a steady flow of New Yorkers looking for fresh air, small town charm, and good food. I wanted a space where I could serve the public Thursday through Sunday and dedicate Monday through Wednesday to hands-on training for BYOB BAGELS students in a real-world, functional environment.
On August 10, 2023, just one week after my 60th birthday, I purchased a 985-square-foot commercial condo at 226 Main St, Beacon, and began building Bagel-ish. Sadly, Frank passed away two months later in November 2023, which made this new endeavor truly bitter-sweet but strengthened my commitment to growing what we built together.
How do Bagel-ish and BYOB BAGELS support or engage with the local community?
I often stand outside Bagel-ish, even in the rain and snow, greeting passersby with samples of our bagels, asking whether they’re local or visiting, and explaining the health benefits of our unique bagels. Many of our customers come from across the U.S. and around the world, and it’s not uncommon for them to live in a region where one of the BYOB BAGELS clients has a shop and produces bagels in the BYOB BAGELS format.
In addition to engaging our customers in conversation, we source from local and regional partners, including Hudson Valley eggs, Samaki lox from Port Jervis, ingredients from Red Barn Produce, and flour from distributors in Hudson County, NJ, as well as importers from Newark and Cliffside Park. I also donate food regularly to Beacon's Backyard, a non-profit run by Beacon business owner Jason Hughes that offers free breakfasts Tuesdays through Thursdays. Bagel-ish also donates to local non-profit fundraising events and offers free food to anyone who could use a meal. Additionally, we collaborate with several businesses on Main Street selling bagels and other baked goods for their menus.
Do Bagel-ish and BYOB BAGELS have any programs focused on education or workforce development in Dutchess County?
At the core of our Monday through Wednesday mission, Bagel-ish serves as a "living laboratory." While the public sees a retail shop on weekends, during the week we transform into an educational hub. I train entrepreneurs in every aspect of building a bagel business, from equipment sourcing, layout and design, and business projections to the chemistry of sourdough and the mixology behind our flavored cream cheeses. In many ways, we are exporting Dutchess County expertise to the world.
Our team reflects that same spirit of innovation and learning. We employ people ages 15 to 66, all of whom bring excitement and curiosity to both the Bagel-ish and BYOB BAGELS models. In addition to working in the shop, they interact with my consulting clients, gaining exposure to real-world business conversations and operations. I speak with the younger employees about business modeling and encourage them to reach out with questions as they plan for their own futures.
How do Bagel-ish and BYOB BAGELS build relationships with other local businesses?
I have an obsession with sharing food, especially my bagels. On days off or afterhours, when I am not fully immersed in Bagel-ish or BYOB BAGELS, you’ll find me walking up and down Main Street with bagels in hand, offering them to shopkeepers, their teams, and anyone passing by.
I purchase supplies from other businesses in Beacon, including Key Food, Brett's Hardware, and Beacon Natural Market. JK Techs keeps our computers and phones running smoothly. And I also frequent many of the other local establishments for entertainment, food, and drink. Several Beacon businesses incorporate our products into their menus: both Melzingah, a popular restaurant, and The Towne Crier, an iconic music/food venue in Beacon, serve Bagel-ish bagels for their brunch lox specials. TwoWay Brewing, a local brewery, offers sourdough pretzels that we make with their Confusion beer.
I talk with everyone about the importance of ingredients. I have been advocating for cleaner, more transparent ingredients for two decades, and it’s encouraging to see the "Clean Label" movement gaining momentum, including in New York's new food safety legislation. As of April 2026, the state has banned the manufacture and sale of food products containing three harmful additives: Red Dye 3, potassium bromate, and propylparaben, all linked to serious health concerns. BYOB BAGELS and Bagel-ish have never used these additives and remain committed to keeping all artificial ingredients out of our products and off our menu.
How do Bagel-ish and BYOB BAGELS tap into local resources?
We utilize the incredible infrastructure of the Hudson Valley, from the local agricultural supply chain to the transportation networks that make it easy for my consulting clients to travel to Beacon for training and for weekend visitors to enjoy the area. We source from Red Barn Produce, which supplies us with local eggs, and our lox is produced by Samaki in Port Jervis.
What advice would you give to another business professional in Dutchess County?
Lead with authenticity, quality and outreach. People who live in and visit Dutchess County are curious and discerning; they appreciate understanding the story and value behind what they are buying and consuming. If you can educate your customers about your process—whether you're making bagels or providing a service—you build a loyal community rather than just a customer base.
What advice would you give to a business looking to move to Dutchess County?
Immerse yourself in the local culture before you open your doors. Explore the real estate landscape, connect with organizations like Think Dutchess, local chambers of commerce, and Destination Dutchess. Walk the Main Streets and talk to other business owners. Understanding the community from the inside out will set you up for success.
What do you see as the biggest opportunities for growth in Dutchess County?
Personally, I think that some of the biggest opportunities come in small packages. Yet state and county structures often focus on big players and developers, overlooking the collective power of medium, small, and micro businesses. Too often, we see big businesses and developers receiving preferential access to funding and resources, while smaller businesses, which form the backbone of the local economy, struggle to secure the same support.
With more targeted funding, training, and simple business education, Dutchess County could expand its ecosystem of independently owned businesses. This would strengthen experiential tourism and enrich daily life for locals through a vibrant mix of the culinary, farming, hospitality, arts, crafts, music, sports, and entertainment offerings. These are the elements that make Dutchess County stand apart from the homogeneous communities found elsewhere.
Kudos to Beacon for really supporting its small businesses. The city keeps the streets clean, ensures businesses can operate through challenging weather, offers free parking, and maintains a visible presence – with the Mayor and local officials regularly walking Main Street and visiting the small businesses. All of these small acts of support amount to something big and meaningful for small businesses.
Inspired by the incredible impact of this local organization?
Whether you’re a small business owner, entrepreneur, or community partner, we’d love to hear from you. Connect with our team at info@thinkdutchess.com to learn how we can support your business, collaborate on economic development initiatives, or help you grow right here in Dutchess County.