A day in the life of Lloyd Squires, Vermont's 'best' bagel maker

Post by meesterdude » Mon, Nov 19, 2018, 11:20 PM UTC

overcast wrote: post #8

He then worked 15-hour days, seven days a week for seven years. "I've never worked less than 65 hours a week," he says. He's barely gotten outside of Vermont and Montreal because of the schedule. Now, fortunately, he gets a day off on the weekend. He's recently been to both Connecticut and Boston. NOOOOPE.

Post by donretag » Tue, Nov 20, 2018, 12:14 AM UTC

overcast wrote: post #13

WoodenChair wrote: post #7

I've been to this bagel shop multiple times and I can attest that it's good. It's in a pretty rundown building with an unpaved parking lot. It just goes to show that quality is not always about aesthetics.

But the bagels are aesthetically pleasing.

Post by blhack » Tue, Nov 20, 2018, 12:58 AM UTC

WoodenChair wrote: post #7

I've been to this bagel shop multiple times and I can attest that it's good. It's in a pretty rundown building with an unpaved parking lot. It just goes to show that quality is not always about aesthetics.

Post by pivo » Tue, Nov 20, 2018, 1:10 AM UTC

cosmon0t wrote: post #2

Awesome seeing Vermont on the front page of HN. I can attest these bagels are amazing, I used to get them throughout college.

Post by anon2775 » Tue, Nov 20, 2018, 3:36 AM UTC

jcloud_dev wrote: post #18

skymer wrote: post #17

He makes/sells on average 250 to 300 dozen bagels per day. The bagels sell for $10 a dozen, so that's over $2500 revenue on the bagels alone. He's open 6 days a week, so that's $15,000 per week, or $780,000 per year. His bakery is also a diner/deli, and I'm going to make the assumption that the revenue from that covers all his non-bagel costs. The ingredients in a bagel cost less than 10 cents each, or about 10% of t…

Still, 15 hours of manual labor a day. I worked in a bakery and this is a hard sell for anyone. Assembly line work in a factory is much easier occupation (I did that too).