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“You’d be amazed to see how many people put bread under a microscope.” Still her research showed her some fascinating work scientists are doing with yeast and flour. “I knew with practice I could do it,” she said. Her first batch of bagels, made in her kitchen, were “horrible.” But she got into not just baker mode but science, and read up on everything flour and water. Pagan began her bagel journey less than a year ago when she left CVS after a three-year stint that brought her to Rhode Island from the hallowed Cambridge halls. I felt an obligation to go and try to make a difference in the world,” she said. “It’s a place where the best minds of my generation study. Growing up in Puerto Rico, she learned to love bagels visiting her sister who lived in New Jersey. and had a job in business strategy at CVS before she ever made her first bagel. Sesame, poppy, onion, everything and pretzel bagels are on the menu daily, beet on Wednesday, a surprise wild card on Friday and pumpernickel on weekends.įew would guess that Pagan studied chemical engineering at M.I.T. Lucky for them it comes with wholesome goodness and flavors that bring smiles. in Providence just two short months ago, are seeking fuel to start their day. Those who line up mornings at her shop, which opened at 110 Doyle St. Her enthusiasm for creating not just bagels, but fabulous cream cheese spreads, house-cured lox and lunch foods including salads and sandwiches, and even her own coffee blend, is fueled by both her scientific background and a passion to make a difference. But that would only be part of the story of her Rebelle Artisan Bagels.

It’s tempting to say chemistry has helped Milena Pagan build a better hand-rolled and boiled bagel.