As we set our goals/intentions for the new year, we look back at our successes during 2020 and reflect on ways to build on them moving forward. I currently split my time between Providence, RI + Boston, MA + San Juan, PR… and I like to travel a lot for inspiration too! If you want to say hello, fill out my inquiry form.This 2020 recap is a few days overdue, but we would be remiss if we didn’t take the opportunity to reflect on our year as a team and to look forward to the next year.
#REBELLE ARTISAN BAGELS PROFESSIONAL#
Every now and then, my presence and opinions cause a stir on the local Internet, so you can call me a professional pot-stirrer in more ways than one! But I’m having fun and I still love to learn lots of new things :-) I was recognized by EY as Entrepreneur of the Year in 2020, the year the pandemic pushed me into overdrive and I pivoted Rebelle into a online bagel store with delivery / bodega with fresh produce and biweekly donations to a local food pantry.Ĭurrently, I do a lot of things: I teach bagel baking workshops at Rebelle, I cook & bake at Little Sister, I’m designing and building my 3rd project, I consult for budding restaurateurs and I cook for private events (book me for your next party!). In a world that feels increasingly shaky and fake, cooking for others keeps me grounded.ĭo I get to toot my own horn here? My endeavors have received recognition from national outlets like Bon Appétit & The New York Times, as well as the local media in RI. Now I am happy to have realized my teenage dream of working with my hands and doing the honest work of feeding people. Before I was admitted to MIT, I talked myself out of applying to culinary school for fear I wouldn’t be able to make a living out of it. As a child, cooking for myself gave me a sense of independence and self-reliance. How did I end up working with food? Food is my love language and I have been cooking and baking since I was a little girl. With Little Sister’s opening in 2020, I’m now proud to be a two-time small business owner right in the neighborhood where I live! I opened Rebelle Artisan Bagels in 2017 on the East Side of Providence with my modest savings and some help in the form of a Kickstarter campaign. My career path took me to Providence, RI in 2013 to work a corporate job that taught me a lot but ultimately wasn’t a fit for me. studies at the MIT School of Management (yet to be finished!). in Chemical Engineering and I had the opportunity to return to the institute in 2019 for my M.B.A. I am a proud graduate of the class of 2011 with a B.S. My time at MIT was easily the most challenging and rewarding four years of my life, and I loved every minute of it.
#REBELLE ARTISAN BAGELS FULL#
I’m a scorpio sun (super intense, deep, passionate and layered) and a capricorn rising (structured, determined, ambitious, always forging ahead).Īt 17, I moved to Cambridge, MA to attend the Massachusetts Institute of Technology with a full scholarship. As a teenager, I was a skilled seamstress, pattern-maker, illustrator, spelling bee queen, ballet dancer, cook, calculus & math tutor, decorated science olympian and weekend party animal. I was restless and rebellious as a little girl, and I spent my childhood trying a lot of new things. I was born and raised in Caguas, Puerto Rico, a tiny archipelago colony of the U.S. My name is Milena Pagán and I do a little bit of everything! Thank you for being here.
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