The Rise of Salem’s Bagel Lady: A Story of Yeast, Perseverance, and a Little Grant Money

December 25, 2024

In a town that proudly wears its quirks on its sleeve—home to strange murals and a penchant for more coffee shops per capita than common sense might dictate—there’s something poetic about a woman nicknamed “The Bagel Lady” rising to local fame. If you’re not already acquainted with the phenomenon, meet Dalia Fried, a Salem resident who’s been quietly reshaping her corner of the world one hand-rolled, perfectly boiled bagel at a time.

This week, she did something that feels like a win for the underdog, the artist, the mad scientist who risks it all for a better sesame seed crust. As detailed in the Salem Reporter Dalia scored a grant from the Salem Entrepreneurial Fund to grow her at-home baking operation. It’s the kind of story that makes you wonder if all your years of slaving away at thankless jobs might’ve been better spent honing a craft like, say, kneading dough or mastering the intricacies of everything-bagel seasoning.

The grant, modest as it is, comes at just the right time for Fried. Her kitchen, affectionately referred to as the “Bagel Lab,” has been running at capacity for months. She wakes before the sun most days, perfecting recipes, juggling preorders, and somehow finding time to connect with her small but fiercely loyal customer base. These aren’t just bagels, her customers insist—they’re alchemy. The golden brown exteriors, the pillowy interiors, the perfectly balanced tang of sourdough starter.

And yet, there’s something refreshingly unpretentious about Fried herself. In interviews, she downplays her talent, chalking it up to “a lot of trial and error.” She’s the anti-celebrity chef, the kind of person who, when complimented on her creations, might respond with, “Thanks—it’s just flour and water, really.”

The grant money will go toward upgrading her equipment—because even alchemy requires a decent oven—and possibly hiring an assistant. Maybe someone to help field the flood of orders that come in via Instagram DM or to handle the inevitable customer who doesn’t quite grasp the concept of “small batch.”

But let’s not get ahead of ourselves. The real story here isn’t the money or even the bagels, delicious as they are. It’s about grit, creativity, and the human need to create something meaningful, even if that something is destined to be slathered in cream cheese and devoured.

Salem isn’t New York, and Fried isn’t trying to recreate its bagel scene. What she’s doing is far more interesting: carving out her own little niche, one that feels as uniquely Salem as the Saturday Market or the thrift store that always smells faintly of lavender and despair.

In a world that often feels overrun by mass production and cookie-cutter experiences, Fried’s story reminds us of the beauty in the handmade, the small-scale, the deeply personal. It’s a reminder that sometimes, the best way to make a big impact is to start small.

So, if you’re lucky enough to snag one of her bagels—and good luck with that—take a moment to appreciate the story behind it. Because in a town like Salem, where everyone has a side hustle, there’s something magical about turning passion into sustenance, both literally and figuratively.

Thanks, friends.