Sunrise Bagel — Are America’s Best Bagels Made in Maine?"

Small Town. Giant Bagel Dreams.

Bold claim: the best bagels in the USA today are made in central Maine.

When I was growing up in central Maine in the 1980s, my mother would have my uncle from Boston bring us dozens of bagels, which she’d freeze. In Maine, people own giant freezers—most neighbors used theirs for deer or moose meat; our family used ours for bagels. That might have remained true forever, with Mainers relying on Boston or New York for a decent bagel, but in 2020 Tiffany Lopes changed Maine’s bagel destiny — and I’d dare say, perhaps even the nation’s.

Today, I’m excited to share an interview with Tiffany.

Interview Highlights: a New Yorker who turned childhood bagel nostalgia into a sourdough obsession (72-hour fermentation), built Sunrise Bagel from one small Waterville shop to four locations, and won “Best Bagels in Central Maine.” Tiffany trained with master bakers, built a family-centered, maternal workplace culture that now supports ~70 employees with benefits, and forged deep community ties — from college crowds to state‑level catering. She’s now expanding to Amesbury, MA, with her son and daughter joining the business. Read on for her story, craft tips, and what makes her bagels unforgettable.

"I am building this business with my mothering instinct — a nurturing, compassionate workplace where people can grow, be curious, and shine."

- Tiffany Lopes, Founder Sunrise Bagel

Introduce yourself

I grew up in New York, where bagels were an important part of my childhood. Nothing was better than starting the day with a fresh bagel — untoasted, of course. Decades later, living in central Maine with three kids raised and recently independent, and coming out of the COVID pandemic, nostalgia hit hard. I’ve always loved cooking and baking and feeding others. I decided to scratch the entrepreneurial itch and reconnect with the comforting food of my childhood: bagels. But not just any bagels — sourdough bagels, old-world style, with a 72-hour fermentation.

With the generous support of my husband and children, I set out to learn how to make the best bagels I could. I now own four locations and run a thriving, family-owned business. Sunrise Bagel is an extension of me — my family, my kitchen. With no formal business experience, I had to learn how to build and nurture a workplace. I approached it with my maternal instincts: creating a nurturing, supportive, compassionate, and respectful environment where people can grow, be curious, and be creative. No shame, yelling, or toxicity — just a stable place where everyone can shine. Our workplace ethos is simple: show up, work hard, be kind, and take the high road.

What makes Sunrise Bagels special

Our food starts with an amazing artisan bagel foundation — sourdough, slow-fermented — and builds up from there with house-made cream cheeses and creative sandwiches. The bakery allowed us to dive into our roots and get creative. Our mission is to make the best bagels in Central Maine, create a great work environment, and build community around fun food. One year after opening we started winning awards; since then the recognition has continued. Being named “Best Bagels in Central Maine” was unbelievable.

What should people know about your shop, mission, and offerings

We prioritize quality, community, and kindness. Our bagels are sourdough, given time (72 hours) to develop flavor and digestibility — which also helped me personally, since I’ve lived with a gluten sensitivity for 25 years and found sourdough easier on my gut. We offer inventive house-made cream cheeses and sandwiches, plus baked goods from our bakery. We strive to be a warm place to work and a welcoming place to eat.

Sunrise Bagel prioritizes quality, community, and kindness. Our bagels are sourdough, given time (72 hours) to develop flavor and digestibility.

What inspired you to start Sunrise Bagels

I never imagined becoming a restaurateur. I love people, and food is my love language. Living with a gluten issue pushed me to explore sourdough science, and that made bagels an irresistible idea. I’ll never forget telling my youngest daughter I was thinking about opening a bagel shop — she said, “Stop thinking and just do it!”

The moment that sparked the Waterville shop

We almost signed a lease on Main Street, but instead found a small building under 1,000 square feet in the South End of Waterville. Many thought the location was risky, but one cold winter morning I watched the sun rise over the Kennebec River and everything clicked. I sketched the logo in my head then and there. The vision became crystal clear: make the best bagels in Central Maine, create a great workplace, and build community.

How do you learn to make bagels

I began at home, making a dozen at a time. An old high-school classmate, a successful bagel business owner, invited me to work in his bakery for a few days — an incredible opportunity. After that, I sought a mentor to teach me how to scale from dozens to hundreds. I was accepted into Beth George’s one-on-one bagel mentorship in New Jersey; she interviewed me as thoroughly as I interviewed her. That mentorship transformed my craft.

How have customers responded to Sunrise Bagel

The response has been overwhelmingly supportive. I’ll never forget flipping the sign to “OPEN” and seeing a line down the road. From friends and family to strangers, the community embraced us. When local college students discovered us, weekends became mayhem — in the best way. With music pumping, ovens humming, and mixers growling, we began producing hundreds of bagels and sweets each day, seven days a week. Sourdough needs daily care and attention, and we take that responsibility seriously.

How people “from away” have responded

In Maine, “from away” is a colloquial term for someone who isn’t a local—visitors or folks who grew up elsewhere

Taste is subjective. What ignites my memories may be different for someone else, and I accept that. Still, we’ve had many wonderful reactions. Memorable moments include catering events at my synagogue, local nordic ski races, the Teen Center, the Skowhegan Artisan Bread Fair, the Colby Summer Luncheon (dessert for 550 guests), and even catering at the State House. We’ve gotten requests to ship bagels to New Yorkers missing them after summer visits — those moments are humbling.

What’s next for Sunrise Bagels

We’re close to signing a lease for a new location in Amesbury, Massachusetts. Our son, who has manufacturing business experience and an MBA, is ready to join the family business. Our daughter, a former chemical engineer, is my right-hand bagel engineer and will help with expansion across state lines. We started with seven employees and now have about 70. We offer health insurance, vision, dental, and a matching retirement fund because we want Sunrise to be a warm, kind place to work. Growth is exciting — we want to share our product more widely while keeping the values and care that built us.

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So next time you’re in Maine, make a special food trip to Sunrise Bagel.

I love this food story because it’s female‑owned and family‑run, rooted in the craft of slow sourdough breadmaking and Jewish food traditions — I hope you enjoyed reading it, too.

To Our Health & Inpiration

Kenden