Closure of Jamo’s Bagels as founder Jameson McQuade seeks new career

By on November 8, 2022 0

MIDDLETOWN – In the space of just two years, Jameson McQuade has gone from baking batches of around 40 bagels in his mother’s kitchen to delivering nearly 1,300 bagels to homes and businesses around the island. of Aquidneck.

Now, he says, people will have to take the train to New York if they want to get their hands on a delicious New York-style bagel.

Jamo’s Bagels is set to shut down as McQuade, who played basketball, soccer and tennis for Middletown High School, seeks to pursue a career in sports management, his major at St. John’s University in the Queens.

It was also in Queens that McQuade fell in love with New York bagels, which are boiled before being baked to produce a hard, shiny exterior and a chewy interior. He said he used to go to the local bagel shop most mornings on his way to class, and when he returned to Middletown after college, he was so craving the flavor that he decided to recreate it himself.

McQuade was working at the Nitro Bar when he started making bagels at home. Eventually, the cafe invited him to produce the bagels in their kitchen and occasionally sell them to customers. As word spread and people started looking for his bagels, McQuade, whose post-college job search was put on hold by the onset of the COVID-19 pandemic, decided to strike out on his own.

He started a weekend bagel delivery business, cooking overnight in the kitchen of Foodworks in Portsmouth.

Newport Food Scene:Here’s where you can celebrate National Bagel Day in Newport County

“I was taking online pre-orders starting every Monday, then I had wholesale accounts – Foodworks, the two Nitro Bar sites, Sweetberry Farm, Brenton Hotel, those were the main accounts,” he said. declared. “And I delivered house to house every Friday, Saturday and Sunday morning.

Foodworks is open for breakfast and lunch from 7 a.m. to 2 p.m. daily, so McQuade would come in around 3 p.m., make his dough, let the bagels rise in the cold room, then bake like crazy. around 1:30 a.m. to 6 a.m., finishing his last batch and hitting the road to make his deliveries before Foodworks staff begin their morning prep.

He would deliver from 6 to 8 a.m., collapse in bed and sleep until early afternoon, then repeat the process.

“A really cool space in the city”:Once a popup, Yagi Noodles is now at the center of everything

McQuade explained that the business was profitable and growing, to the point that the logical next steps would be to establish a physical location and hire employees. But he decided he just wasn’t ready to commit to an expansion that would tie him to his hometown.

“The decision not to sue the company had nothing to do with the money,” he said. “When I started making bagels through trial and error, I was making about 40 bagels at home and selling them to friends and family. Then before I knew it, a year later, I was making 1,300 per weekend, which sounds pretty crazy.

“I was basically detached from the world,” he explained. “I slept and I worked. The work schedule is definitely part of it, but I also attended sports management school in St. Johns… I think entrepreneurship will always be a part of me, so I wouldn’t rule out having my own business later but I really want to go into sports and work with a sports team or just into the sports industry and work with a team and a group of people rather than just doing something on my own .