By Lori Fredrich Senior Writer Published Dec 04, 2019 at 7:30 PM Photography: Lori Fredrich

Making bagels is an art. It's also a science.  And when the two come together, the result is a near work of art. The ideal bagel possesses  a glossy caramelized exterior, a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. 

Among the passionate bakers who've embarked on the quest to create perfectly chewy finely flavored bagels is Daniela Ruby Varela, the owner of Ruby’s Bagels.

During this week's podcast, Varela shares the story of her serendipitous journey to business ownership and her experience as the inaugural incubator truck at the Zócalo Food Park.  She also reveals (some of) the secrets behind her delicious bagels and gives us a peek at her plans for the future. Along the way, we chat about the Milwaukee food scene, the "Great British Baking Show" and the power of community and collaboration.

Listen in!

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Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.