When Innovation Meets Tradition: How Olmo Bagels Is Redefining the Modern Bagel

There are certain foods in the baking world that come with deeply rooted expectations. Bagels are one of them.

For decades, the process has remained largely untouched: boil, seed, bake, repeat. It is a tradition many bakers protect fiercely. But in a rapidly evolving industry where labor challenges, operational efficiency, consistency, and workplace culture matter more than ever, some bakery owners are beginning to ask an important question:

What happens when innovation improves the process without compromising the product?

That question sits at the center of the latest episode of The Perfect Rise, featuring Craig Hutchinson, COO and co-owner of Olmo Bagels.

Craig’s story begins in fine dining kitchens before eventually pivoting during the pandemic to build what would become one of the most recognized artisan bagel operations in the country. What started as a survival strategy quickly evolved into a full-scale reinvention of process, production, and operational thinking.

Today, Olmo Bagels has earned national recognition for its New Haven-style bagels, collecting multiple BagelFest medals and developing a loyal following built on craftsmanship, hospitality, and consistency.

But perhaps the most fascinating part of the conversation is Craig’s willingness to challenge convention.

Reinventing a Traditional Process

Instead of relying on the traditional boiling process associated with bagel production, Craig began experimenting with steam technology during the height of the pandemic—initially out of operational necessity.

Faced with staffing shortages, production pressure, and exhaustion familiar to many bakery operators, Craig looked at his existing equipment differently. What followed was a process innovation that helped reshape Olmo’s workflow and product consistency.

Rather than framing steam technology as a replacement for craftsmanship, Craig discusses it as a tool that supports consistency, efficiency, and scalability while still preserving quality.

The conversation explores how steam technology impacted:

• Product consistency
• Seed retention
• Labor efficiency
• Team training
• Workflow simplification
• Production scalability

For bakery owners balancing artisan quality with operational realities, the discussion offers a compelling look at how innovation can coexist with tradition.

The Bigger Conversation: Systems, Culture, and Leadership

While the technical side of the process is fascinating, one of the strongest takeaways from the episode is Craig’s perspective on leadership and hospitality.

Throughout the conversation, he repeatedly emphasizes the importance of creating systems that support people—not just production.

From simplifying training processes for new bakers to investing in high-quality equipment that improves the employee experience, Craig frames operational decisions through the lens of long-term sustainability and team success.

One of the most impactful moments in the episode comes when he discusses how technology can actually improve retention by creating a better workplace environment for bakery teams.

It’s a reminder that innovation in baking is not always about replacing tradition. Sometimes, it’s about removing unnecessary friction so teams can focus on consistency, hospitality, and craftsmanship.

Why This Episode Matters

For many retail bakers, the pressure to preserve tradition while adapting to modern operational demands can feel overwhelming. Labor shortages, production consistency, training challenges, and burnout continue to impact bakeries across the industry.

This conversation offers a refreshing perspective:
Innovation does not have to come at the expense of quality.

In fact, when approached thoughtfully, innovation may be the very thing that protects quality as businesses grow.

Whether you’re producing hundreds of bagels a week or scaling into high-volume production, this episode provides valuable insight into how bakery owners can rethink systems, empower teams, and remain open to experimentation.

Listen to the full episode of The Perfect Rise featuring Craig Hutchinson of Olmo Bagels wherever you stream podcasts.

Kimberly Houston is the Member Experience Director for the Retail Bakers of America, host of The Perfect Rise podcast, and an award-winning pastry chef, educator, and business strategist. Through conversations with bakery owners, educators, and industry leaders, she explores the systems, leadership strategies, and operational decisions shaping the future of the baking industry.