Frank Mauro is a 40 -year veteran in the baking and restaurant world with extensive experience nationally and internationally in equipment, layout, regulations, designs, menus, processes and procedures.
Without a doubt, Frank has more experience and knowledge in the bagel industry than anyone. He also has the uncanny ability to make just about anyone laugh, even in a stressful situation.
He has helped source equipment and outfit shops and production facilities across the United States as well as in Italy, France, England, Ireland, Germany, Norway, Dubai, China, Singapore, Korea, Israel, and more.
Locally or abroad, Frank provides his quintessential "Frank Advice."
His advice is right on point and helps bring levity, calmness, and a dose of reality to the ups and downs of starting and growing a bagel business.
Working with Beth and Frank was amazing !!!! Beth literally showed me every aspect of making and producing incredible bagels . It wasn’t just the training but the attention to detail and the consulting that continued long after. They know their stuff!
"Beth was truly amazing with her knowledge and expertise in making perfect bagel. The invaluable lessons she provides will have you making the best bagels you have ever imagined, and isn't that why we all consult the "bagelologist". Thanks for everything Beth and Frank."
Beth and Frank know bagels inside and out. They’re an absolute delight to work with. If you want to start your bagel business and do it right, this is who you call. They’re real folks and they’re not afraid to tell it like it is. Can’t wait to put my new bagel knowledge to use.
Eddy T. "
My partner and I opened the bagel shop and the help we got from Beth and Frank was incredible! They have been doing it for a long time and its obvious that they know what they are talking about. They supported us along the way, and answered all our questions, suggesting great solutions to all our problems that would have otherwise taken us a long to time to figure out ourselves."
These bagels are amazing! First of all...delicious, fresh and unique. Secondly...perfectly filling without that awful bloaty bagely feeling...one everything flagel got me through an entire afternoon of a 4-mile hill run plus 3 client sessions. I don’t know what the magic is but I’m a believer!
Beth George has been designing and developing all natural bagel formulas for more than a dozen years. With her precision techniques, she has developed a unique teaching method based upon spreadsheets to eliminate guesswork in bagel baking.
In addition to old world bagel formulations, Beth continues to develop, refine, and scale a variety of baked good recipes including ancient grain bagels, pizza dough, breads, rolls, muffins, vegan donuts, short breads, rum cake, among others recipes.
As founder of a niche baking brand, a trained lawyer, and a marketing professional, Beth uses her wide range of experiences to guide her clients through the intricacies of starting a bagel business. Along with baking, she teaches equipment use, cleaning and maintenance, and offers guidance on business plans, budgeting, employee matters, regulations, marketing, and other issues.
She also holds the following certifications and licenses:
BISSC (Baking Industry Sanitation Standards Committee) certified by the American Institute of Baking
NYC Department of Health : Qualifying Certificate in Food Protection
NY State License to Practice law
Maine License to Practice Law
Together, Beth and Frank bring a wide range of experiences and genuine passion to help you BUILD YOUR OWN (BAGEL) BUSINESS