How a Celiac Diagnosis Sparked the Creation of Salty Bagel

When life throws a challenge your way, you have two options: let it stop you or turn it into an opportunity. Michael, the founder of Salty Bagel, chose the latter. His journey from a professional writer to a gluten-free baker wasn’t planned—it was a necessity. But what started as a personal need turned into a thriving business that’s changing the game for gluten-free food lovers.

A Diagnosis That Changed Everything

Michael grew up in Buffalo, but for the past 12 years, he has called Los Osos, California, home. His career was rooted in writing until, eight years ago, he was diagnosed with celiac disease. As someone who loved baking, this diagnosis felt like a major loss. Like many others in his situation, he assumed gluten-free alternatives would never live up to the real thing.

“I took a couple of years off from baking because I figured, what’s the point?” Michael shared. “Then I realized, actually, it doesn’t have to be terrible.”

He started experimenting in the kitchen again, and when his daughter was diagnosed with celiac five years ago, it gave him even more motivation to perfect gluten-free recipes. It wasn’t long before he had a breakthrough—his bagels were different. They weren’t just passable alternatives; they were genuinely good.

Turning a Passion into a Business

Like many great ideas, Salty Bagel started out of necessity and passion. Michael was processing the loss of his father, adjusting to life post-pandemic, and figuring out his next steps after losing his job. Baking became an outlet for him.

“When I’m in those circumstances, I turn to baking,” he said. “The motions, the steps—it keeps my head in the moment rather than anywhere else.”

Initially, he started with small pre-announced drops, letting people place orders and pick them up. Over time, demand grew, leading him to sell at farmers markets and offer delivery through a local service called Harvestly. Step by step, his business took off.

But, like many creatives, Michael admits he’s a much better baker than he is a businessperson. “Recognizing that was important,” he said. He sees too many food entrepreneurs with great products fail because they skip steps, don’t ask the right questions, or struggle with the business side of things.

Unique Flavors & A Growing Customer Base

Unlike traditional bagel shops, Salty Bagel offers a rotating menu of unique flavors that customers can’t find anywhere else. From Honeycrisp Apple & Gorgonzola to Chipotle in Adobo Sauce, Michael’s creations push the boundaries of gluten-free baking.

“My business is small enough, and my customers are loyal enough that I can experiment,” he explained. “That keeps it exciting.”

While some menu staples remain, he enjoys rotating in new products and flavors. Recently, he’s been exploring gluten-free flatbreads with toppings like heirloom tomatoes and basil or shaved rainbow carrots with lemon tahini sauce.

The Bigger Vision: A Gluten-Free Destination

Michael has a clear vision for the future. He wants to open a brick-and-mortar location that serves bagels by day and pizza by night—all gluten-free.

“Even in a place like Central Coast California, where you’d expect to find more gluten-free options, there aren’t many,” he said. “I want to help develop this area into a gluten-free food destination.”

For people diagnosed with celiac or gluten sensitivities, finding delicious food options can be tough. Michael understands that firsthand. He wants his business to be a place where people don’t have to compromise on taste or quality just because they can’t eat gluten.

The Power of Community & The Right Support

One of the turning points for Salty Bagel was finding a commercial kitchen space at The Kitchen Terminal. Through a Small Business Development grant from Cal Poly, Michael was able to transition from his home kitchen to a professional facility.

“It was a game-changer,” he said. “The quality of my product immediately improved, and the structured environment helped me refine my process.”

Beyond the kitchen, he found a supportive community of other food entrepreneurs who were navigating the same challenges. Having others to bounce ideas off, share experiences, and learn from made a big difference.

Advice for Aspiring Food Entrepreneurs

Michael knows how intimidating it can be to start a food business. But he also knows it’s possible. His advice?

• Take it step by step. You don’t have to go all in at once. Start small and build gradually.
• Ask a lot of questions. Reach out to others in the industry and learn from their experiences.
• Don’t skip steps. Food safety, business structure, and planning matter. Taking shortcuts will cost you later.
• Find your unique angle. Whether it’s a niche product, a strong brand, or a different approach, stand out.
• Believe in your product. If people love what you’re making, trust that and keep going.
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Where to Find Salty Bagel

If you’re in the San Luis Obispo area, you can find Salty Bagel at several farmers markets:

• Thursday Night Market – Downtown San Luis Obispo
• Friday Farmers Market – Cambria
• Saturday Farmers Market – Morro Bay

Michael also offers local delivery through Harvestly. You can connect with him on Instagram @saltybagelslo or visit his website at saltybagelslo.com.

Michael’s journey is proof that sometimes life’s biggest challenges lead to its greatest opportunities. Whether you’re someone with a gluten sensitivity looking for delicious options or an aspiring food entrepreneur needing inspiration, his story is a reminder that persistence, passion, and a little bit of risk can lead to something amazing.