The Journey from Scriptwriting to Baking: A Gluten-Free Bagel Masterpiece

Celiac.com 11/21/2024 - On a bustling evening in downtown San Luis Obispo, Michael Milch, once a writer for HBO's acclaimed shows, finds himself in a new role: serving up his version of the perfect gluten-free bagel at his Salty Bagel booth. What sets Milch’s story apart isn’t just the quality of his bagels but the unique path that led him to become a gluten-free baker after a successful career in writing for prestige television.

A Shift from Writing to Baking

Milch’s career shift from writing for shows like Deadwood and John from Cincinnati to perfecting bagels is as unexpected as it is inspiring. Milch spent the early part of his career in writers' rooms, working alongside his uncle, David Milch, the creator of several notable HBO series. However, when he lost his job in 2020, Milch used the COVID-19 lockdown to reconnect with his family and explore new creative outlets—this time, through baking.

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Like many during the pandemic, Milch started experimenting in the kitchen. What began as a simple endeavor turned into a newfound passion. With more time to spend at home, he decided to tackle something close to his heart: creating gluten-free versions of foods he loved but could no longer enjoy after his celiac disease diagnosis in 2016.

Discovering the Gluten-Free Niche

Diagnosed with celiac disease, Milch was forced to say goodbye to many of the comfort foods he grew up with. One of those foods was the bagel. Bagels, with their chewy inside and crunchy exterior, are iconic for their texture and flavor—something that gluten-free alternatives had historically failed to replicate. Milch realized that gluten-free foods often had a bad reputation for good reason. The challenge, however, wasn’t something he was willing to shy away from.

Inspired by the memory of foods he could no longer have, Milch decided to perfect the gluten-free bagel. He approached baking with the same creativity and determination he had applied to his writing, testing and refining his recipe until it met his standards. According to Milch, it took only a few rounds in the kitchen before he believed he had created something special—a gluten-free bagel that would satisfy even the most skeptical eaters.

Crafting the West Coast Bagel

Milch’s West Coast gluten-free bagel quickly earned a loyal following, not just for its taste but for the way it made people feel. Customers, many of whom were on gluten-free diets for health reasons, found solace in Milch's bagels. His slogan, “100% Gluten-Free, 0% Terrible,” reflects the idea that gluten-free food doesn’t have to be a disappointing substitute but can be a delicious experience in its own right.

Milch’s bagels became a hit at the San Luis Obispo Farmers' Market, drawing both locals and visitors. People with gluten sensitivities, like Sunday Barrett, found his bagels to be a revelation. Even customers who didn’t follow a gluten-free diet, like Sean Wilcox, preferred Milch's bagels over traditional ones.

A Labor of Love and Healing

In 2021, just as Milch was hitting his stride in the kitchen, he faced another life-altering event: the death of his father, Robert, from Stage IV cancer. Milch spent six weeks in Buffalo, caring for his father during his final days. After his father’s passing, baking became Milch’s way of processing his grief and grounding himself in a world that suddenly felt off-kilter. The act of creating in the kitchen provided him with the emotional healing he needed.

Upon returning home to Los Osos, Milch threw himself even more fully into baking, experimenting with recipes and continuing to refine his gluten-free bagels. Baking became a form of therapy—a way to channel his emotions and focus on something tangible. And through this process, the Salty Bagel was born.

Why Salty Bagel Stands Out

Milch's bagels are known for their light, chewy texture and perfect balance of flavors. Unlike many gluten-free alternatives, which can be dense or dry, Salty Bagel offers a delightful crunch on the outside and a soft, flavorful inside. Customers often can’t believe that they’re gluten-free, as they closely resemble traditional bagels in both taste and texture.

The attention to detail in Milch’s process is evident in every bite. His bagels don’t feel like a sacrifice for those who must adhere to a gluten-free diet. Instead, they bring back a sense of normalcy and joy to eating—a crucial element for those who have had to give up so many of their favorite foods due to dietary restrictions.

A Future in Bagels

Milch's journey from writer to baker demonstrates that reinvention is possible at any stage of life. His ability to transform adversity—whether it be a layoff or the diagnosis of celiac disease—into an opportunity is not only inspiring but also deeply relatable. For Milch, baking isn’t just about creating great food; it’s about restoring a connection to the past while also building something meaningful for the future.

The success of Salty Bagel highlights the growing demand for gluten-free options that don’t compromise on taste or quality. With a loyal customer base and a reputation for excellence, Milch has carved out a niche in the competitive world of artisanal baking, proving that gluten-free can indeed be delicious.

A Tale of Career Reinvention

Michael Milch's story is more than just a tale of career reinvention—it’s a testament to the power of passion, resilience, and adaptability. For people with celiac disease or gluten sensitivities, finding food that is both safe and delicious can feel like an uphill battle. Milch’s gluten-free bagels provide a solution, offering comfort and satisfaction without the health risks that gluten poses.

In the end, Milch’s journey reflects the broader movement toward better, more inclusive food options. For those who have been diagnosed with celiac disease, Salty Bagel represents not just a product but a reminder that life can still be delicious, even when you have to leave some things behind.

Read more at: sfgate.com