Issue link: http://maconmagazine.uberflip.com/i/1492931
D OWNTOWN MACON'S economic rise resembles dough's floury rise – slow, steady, and made up of a delicate mixture. But the arrival of entrepreneurs like Patrick Rademaker and Lauren Bone prove that the city may be fully baked and ready to enjoy. What's the mix that makes the small bakery on Third Street frequently run out of their signature product before noon? Macon Bagels said it's a combination of 100% made-from-scratch food, treating your people right, and inspiration from great neighbors. As Florida natives, Rademaker, 32, and Bone, 30, both grew up in St. Petersburg, a beach town near Tampa. The couple both had prior experience working in restaurants and used the change of pace caused by the COVID-19 pandemic to take a leap of faith. "We had frustrations at our jobs, so we were kicking around the idea of starting our own business. But we didn't have a firm idea until the world changed," Bone commented, who started baking more with her extra free time. Rademaker described what he brought to the table as "a lot of cooking, but not a lot of business knowledge." That's where Macon comes in. The city was never intended to become home when they made a simple pit stop driving back to Florida in August 2020, but Rademaker and Bone liked Macon so much that they decided to move to downtown and pursue their dream. "It felt like starting a restaurant [in Florida], you needed to have a team of investors to even think about making it," Bone explained. "Somewhere like Macon, where the people are really engaged and supportive of small business, helped." Rademaker added, "Macon made it feel a lot more realistic. I think the amount of energy going into downtown in general really helped." Both cited Macon's affordable cost of living as a factor for moving here, but one element was more esoteric – the warmth of the community. Rademaker and Bone returned to Macon in February 2021 to think seriously about starting a bagel shop and quickly met other owners and managers who were eager to help in their journey. The staff at Piedmont Brewery and Kitchen pointed the couple towards a space for lease on their block that would eventually become their restaurant. Befriending Whitney Boyer and Jeremy Smith of Reboot Retrocade and Bar provided them a model for young, successful entrepreneurs who were their age. This kind of community in Downtown Macon isn't an accident. Over a decade of planning by collaborative organizations and private sector investment have led to a streetscape of mom and pop stores, another and can borrow resources. NewTown Macon's Director of Place and Main Street Macon Manager Emily Hopkins observed, "Downtown Macon is special because of its democratic leadership. When you walk our downtown streets or visit our downtown businesses, you can immediately sense that this a district led by locals and that they are the ones creating the experience they want to see in their hometown." Why bagels? For one thing, there wasn't a place for hand-rolled bagels anywhere in Central Georgia. But also, for Bone, the all- purpose utility of a bagel appealed to her: "It's, like, a cool little niche that bagel shops occupy. It's breakfast-y and lunch-y; it can be savory and sweet." Bone noted that grabbing a bagel could be a casual date with friends or for a quick work meeting. It's also a meal without a hefty price tag; lunch can be had for under $10. "You have spaces in your hometown where you think, 'I'm going to run into 500 people I know.' That's what I wanted. Something that felt comfortable, and a place where people can run into each other." Much of the shop's decor is thri ed. The short menu, hung on a vintage letterboard Coca-Cola sign, was cra ed to illustrate both classic and unique sandwich combinations. Of course, an iconic bagel and lox makes an appearance, dressed in crisp, pickled red onion and cucumber. The menu also offers a comforting bacon, egg, and cheese breakfast sandwich. The owners knew they would need a sweet option, so the appropriately named "The Sweet Thing" features apple pie filling. Bone wanted to be sure there was at least one vegan plate on the menu, so a white bean spread and house-made olive tapenade, among other mouthwatering ingredients, anchors "The Pep Talk." You can also mix and match to create your own special bite, with seven bagel options, eight homemade spreads, four add-on proteins, and six veggie toppings. The staff at Macon Bagels experiments with homemade pastries each day, so a customer can always try something new. Special sandwiches each week correspond with pop culture references and delectable spins on timeless foods, like an Italian sandwich called LEFT TO RIGHT: OWNER LAUREN BONE SHOWS OFF FRESH BAKED GOODS. MCKINLEY STARKS HAND-ROLLS A BAGEL, COMPARED WITH THE FINAL PRODUCT OUT OF THE OVEN. 64 maconmagazine.com | FEBRUARY/MARCH 2023