Our Story
We're just here to make your morning better.
Bagel Barn & Bean started with a wood-fired oven, a secondhand espresso machine, and a stubborn belief that a neighborhood deserves a place that actually cares.
How it started
A barn, a bagel, and a whole lot of early mornings.
It started in 2011 when founder Mae Calloway converted a century-old barn on the edge of town into the kind of place she'd always wanted to walk into on a Tuesday morning — warm, unhurried, and smelling like something good was happening in the back.
The first week, she sold 40 dozen bagels and ran out of coffee by 8am. Fifteen years later, the oven runs six days a week, the espresso machine has been upgraded twice, and the line still wraps around the corner on weekends. Some things don't change.
What we stand for
A few things we take seriously.
Made from scratch
Every bagel is hand-rolled and boiled before it hits the oven. No shortcuts, no frozen dough, no exceptions.
Sourced with care
Our eggs are cage-free, our salmon is cold-smoked locally, and our coffee beans are roasted by a small operation two towns over.
Part of the neighborhood
We sponsor the little league team, we know your dog's name, and we'll remember your order by your third visit.
No rush, ever
Stay as long as you want. The table is yours. We're not a chain and we don't act like one.
The people behind the counter
Meet the crew.
Mae Calloway
Founder & Head Baker
Mae grew up in her grandmother's kitchen in Vermont. She spent a decade in restaurant kitchens before deciding she'd rather bake bagels at 4am than plate entrées at midnight.
Dario Reyes
Head Barista & Coffee Director
Dario came to us from a specialty roaster in Portland. He's the reason our espresso tastes the way it does — and the reason we switched to oat milk before anyone asked.
Priya Nair
Kitchen Lead
Priya runs the sandwich line with the calm of someone who has seen everything. She developed half the menu and quietly improved the other half.
Come see us.
We're open Tuesday through Sunday, 6:30am until we sell out. Usually around 2pm. Sometimes earlier on Saturdays.