As a native Long Islander, Greg Comforto struggled to find a bagel like what he was used to in New York when he moved to the quaint tourism town of Port Townsend, Wash.
That was until he opened his very own bagel shop.
“When I moved to Port Townsend, there were no bagels, so I started making them and the next thing I know I’m making 1,500 a day,” Comforto said.
Though he had only worked at a few bakeries in New York, his bagel shop was a great success for 10 years and ignited Comforto’s passion for baking. It was there he began selling all-natural goods, now the specialty of his Waynesboro outfit Blue Ridge Baking Co.
“I just wanted something healthy I could eat without feeling sick,” Comforto said of all-natural sweets. “It grew out of an alternative to Hostess products.”
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