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The authentic NYC-style bagel bakery is located inside the former Wind City Treats location at 613 W. Collins Drive. (Dan Cepeda, Oil City News)<\/p>\nTHANKS TO OUR COMMUNITY PARTNERS<\/p>\n
CASPER, Wyo. \u2013\u2013 While Carolyn Reilly has only been selling her homemade bagels around Casper for a couple of months, the bagels themselves can be traced back generations.<\/p>\n
\u201cI have this book that was from my great-great-grandmother, I guess five generations now,\u201d she said. \u201cShe was from Italy, but I think she knew somebody of Jewish heritage because that\u2019s where these bagels come from.\u201d<\/p>\n
Carolyn\u2019s trajectory from selling legit NYC-style bagels around town to opening a new storefront moved faster than a New York minute. She will open Olde World Bagels on Saturday, April 4, inside Wind City Treats\u2019s former location at 613 W. Collins Drive, which was left vacant after the bakery moved to a new location on the east side.<\/p>\n
Carolyn first started making bagels using her family\u2019s recipe at the urging of her husband, Robert, who grew up in New Jersey and longed for authentic bagels. \u201cI got ahold of her recipe, and tweaked it so that it works with the yeasts and flour we now have,\u201d she said. \u201cI just started experimenting.<\/p>\n
\u201cA New York bagel is boiled and then baked, whereas a lot of bagels [around here] are just baked,\u201d she said. \u201cTo get that nice crust and chewy insides, you need to boil it first.\u201d The final cooking process is only part of the magic, which is preceded by just the right combination of only a few ingredients and proper kneading. \u201cIt has brown sugar when you boil it, so that helps give [the crust] that nice color.\u201d <\/p>\n
The authentic NYC-style bagel bakery is located inside the former Wind City Treats location at 613 W. Collins Drive. (Dan Cepeda, Oil City News)<\/p>\n
It was Robert again who nudged Carolyn into the next step, which was to start selling the bagels in markets and taking orders online through social media groups. He took a batch to local business, which then immediately started asking for regular deliveries. Word quickly spread, and regular customers quickly multiplied. <\/p>\n
\u201cI thought I\u2019d just post on Facebook, and then my phone blew up. It just spread word of mouth,\u201d she said. \u201cI\u2019m constantly busy.\u201d<\/p>\n
One happy customer is a New York City native who recently moved to Casper. \u201cHe told me the biggest thing he misses about New York is the bagels,\u201d she said. \u201cHe sent me a message and said, \u2018I don\u2019t have to miss bagels from New York anymore.’\u201d <\/p>\n
For her numerous varieties, Carolyn uses herbs, spices and ingredients fresh from her large garden, which was featured on one of the Master Gardener\u2019s home tours one year. The garden supports numerous chili varieties, from traditional jalape\u00f1os to super spicy Carolina Reapers. <\/p>\n
\u201cI have a lot of those I use in my bagels because a woman [at the State Office Building] says her son likes really spicy stuff,\u201d she said. When he wasn\u2019t satisfied with the jalape\u00f1os, she tried Serrano habaneros. \u201cHe\u2019s like, \u2018yeah, it\u2019s still not spicy enough,’\u201d she said, so she went for a super punch of Carolina Reaper, ghost peppers and habanero cheese. \u201cHe texts and said they were no joke, and sent one of those memes with Patrick from SpongeBob blowing out fire.\u201d<\/p>\n
She\u2019s made considerably gentler varieties with apple pie filling, blueberries, and even a PB&J version. \u201cI had somebody ask me for honey wheat, so I\u2019m working on that too,\u201d she said.<\/p>\n
The early stages of her new business will simply consist of a storefront to sell the bagels she still preps at home. Soon, the empty store kitchen once used by Wind City will be filled with brand new state-of-the-art equipment she hand selected specifically for making bagels at a commercial scale. She\u2019ll still make them the traditional way, however. <\/p>\n
\u201cThere are [corporate] places that have a bagel maker machine, but it\u2019s not hand-rolled,\u201d she said. \u201cMine are, and you get more of the fluffy and chewy texture. As long as I can streamline it a little bit.\u201d A bit further down the road, she expects to add sandwiches and other options to the menu. <\/p>\n
Olde World Bagels located at 613 W. Collins Drive opens for the first time at 7:30 a.m. on Saturday, April 4. Carolyn is still working out what her regular hours and operation days will be, she said.<\/p>\n
\u201cEverything\u2019s just kind of falling into place, I guess it\u2019s just meant to be,\u201d she said.<\/p>\n
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