Greg & Bridget Odachowski of Holey City Bagels: Hand-Rolling Tradition and Community
Bagels in Charleston, South Carolina? For many, that might sound as unlikely as a blizzard on King Street. But thanks to Greg and Bridget Odachowski, the duo behind Holey City Bagels, the Lowcountry has become home to hand-rolled, boiled bagels with a Jersey pedigree and a distinctly Southern twist.
As guests on BagelFest’s Bagel Buzz Instagram Live series, the Odachowskis opened up about competing (and winning) at BagelFest, the challenges of scaling artisan bagel production, and the emotional journey of balancing business, community, and family, all while staying true to old-school methods that set their bagels apart.
Building Street Cred
When Holey City Bagels stepped onto the stage and won "Schmear of the Year" for their pimento cream cheese at New York BagelFest, it was more than a trophy moment—it was a turning point. As Greg recalled, competing alongside “idol” bagel shops and being recognized in the bagel capital itself gave them enormous confidence and “a little street cred in the big world.”
Bridget described the experience as both surreal and validating. “We’re a fish out of water here,” she explained, referring to being Jersey transplants in Charleston. Not only was it a professional affirmation, but it also brought them into a network of supportive, like-minded bakers. That sense of belonging, according to Bridget, allowed them to reconnect with their love for the craft and each other during a chaotic season of life (including wrangling a newborn and a toddler at the festival).
Tradition, Consistency, and Change
Holey City Bagels stands out in Charleston for sticking with authentic, labor-intensive techniques: “We use the old school methods," Greg emphasized. "A lot of places don’t boil down here. They use the steam ovens. And I think that makes a huge difference in the crust, the crunch.”
But as demand soared—with over half a million bagels sold since opening—they’ve hit a fork in the road. How do you keep up with wholesale growth and additional shops, yet hold onto heritage hand-rolling? Bridget admits, "We're still stuck." Hand-rolling is an art, especially in Charleston's humid climate. Yet it’s central to their identity, and Greg feels it remains their "competitive advantage."
Still, the grind is real: four people hand-rolling can barely keep up, and the prospect of machine-rolling (and the inevitable tweaks to dough and process) looms as both a potential gamechanger and a threat to quality. The Odachowskis are approaching this decision with trademark care, experimenting and seeking advice before taking the leap.
Scaling Operations With Soul
If there’s a central theme to the Odachowskis' story, it’s their thoughtful approach to growth. With business booming, a second location on the horizon, and wholesale orders mounting, the question isn’t whether to expand, but how.
“I think we are stuck right now, honestly,” Bridget admitted. “Our wildest dreams have come true … and life is really full right now.” The couple is seeking outside help to “get unstuck,” taking time to chart a course that balances strategic risk with sustainability for their young family and beloved staff.
Decisions like building a commissary vs. baking onsite, or distributing production, are weighed carefully. Greg dreams of serving “hot bagels right out of the oven” at every shop but also recognizes the efficiencies of a central kitchen. Whatever they choose, maintaining quality and team morale is paramount.
Passing the Torch
For founders often described (affectionately) as "control freaks," letting go has been an emotional evolution. Bridget attributes their success to meticulous documentation—developing SOPs, training manuals, and cross-training for new hires—enabling them to step back and empower their team without sacrificing standards.
Handing over baking to trusted staffers, promoting a loyal general manager, and focusing on owner-level decisions (like cost-control, merch strategy, and improving delivery models) have allowed the Odachowskis to work on their business, not just in it. Greg says it best: “Now it’s owner things—stuff I never even thought of before we started this.”
Connection over Competition
Perhaps most heartening is the communal spirit they’ve discovered among fellow bagel makers, especially at events like BagelFest. Help is freely given, advice is traded among non-competing shops, and tradition is honored even as innovation flourishes.
The Odachowskis pay it forward, offering guidance and solidarity for others scaling up. “There’s nothing we’re doing that’s reinventing the wheel,” says Bridget. “But sometimes you just need help getting started.”
As they eye the next chapter, the Odachowskis remain committed: to their methods, their staff, and the growing ranks of bagel devotees in Charleston. Whether it’s pimento schmear or classic everything bagels, they’ve proven that with patience, care, and collaboration, you really can bring Jersey, and a lot of heart, to the South.
Check out Holey City’s website and Instagram.
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