Ridgefield, CT October 2025 by City Lifestyle

SOURDOUGH RISING

Ridgefield Bagels and Bakes: Two Chefs, a Storied Shop, and the Sourdough That Started It All

BREWING CO: CRAFT BEER, COCKTAILS, FOOD, AND FUN—ALL UNDER ONE EPIC ROOF SHE’S ON A ROLL! MEET CHEF IRENE OF SPRING ROLL SUPPER CLUB

Let Us Move You

As reflected in mid-year 2025 results for Ridgefield. Median Sales Price is up 7% compared to the first half of 2024, rising from $990,000 to $1,060,000, while Unit Sales are down 7% year-over-year. Inventory remains tight considering we have launched 10% more listings in 2025.

The Fall Market is in full swing. Our accomplished team of professionals will assist in optimizing your property for market readiness. We extend our sincere gratitude for helping make Karla Murtaugh the #1 agent in Ridgefield once again—and proud to be named among the Top 1.5% of Agents Nationwide by RealTrends, 2025. When you partner with us you can expect a forward-thinking approach to marketing and a platinum level of customer care and integrity across all price points. We recognize a home is your biggest asset, so whether you’re buying or selling, don’t settle. Contact us today for a private consultation.

The Food & Drink Issue

Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes Ridgefield such a delight for the senses.

For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out.

There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.

This season is also about community—supporting local restaurants, visiting farmers markets, and celebrating the talented chefs and artisans who bring fresh flavors to our tables. When we choose to dine local or shop small, we’re not only treating ourselves, but also strengthening the bonds that make Ridgefield such a special place to live.

Here’s to savoring every bite this fall,

BRUCE BERNSTEIN, PUBLISHER

@RIDGEFIELDLIFESTYLEMAGAZINE

October 2025

PUBLISHER

Bruce Bernstein | bruce.bernstein@citylifestyle.com

EDITOR

Katie Parry | katie.parry@citylifestyle.com

PUBLICATION DIRECTOR

Katie Bode | katie.bode@citylifestyle.com

CONTRIBUTING WRITER

Kelly Berlin

CONTRIBUTING PHOTOGRAPHERS

Annie Fandl Photography, Garrett Uhde and Adonis Giantomidis of Defining Studios

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Amanda Schilling

QUALITY CONTROL SPECIALIST Brandy Thomas

Elicit Brewery

Elicit’s New Danbury Location Brings Craft Beer, Cocktails, Food, and Fun Together Under One Roof

She’s On a Roll

Chef Irene Santos of Spring Roll Supper Club Brings Sizzling Flavors of the Philippines to Ridgefield Halloween Snack

Ridgefield Bagels and Bakes

Two Chefs, a Storied Shop, and the Sourdough that Started

The Works, Ridgefield Bagels and Bakes’ take on a classic: smoked salmon, tomato, red onion, capers, and cream cheese. We sat down with owners Emily and Gary King to talk about the sourdough that started it all.

Annie Fandl

city scene

WHERE

NEIGHBORS CAN SEE AND BE SEEN

Ridgefield Farmers Market’s First Annual Summer Picnic was held at The Hickories in early August. With a farm-fresh buffet by Herbaceous Catering, beer and wine from Nod Hill Brewery and Côté Mas, live music, and a flower crown station, the evening brimmed with food, music, and summer cheer. 1: Michael, Addison, and Berkeley Long 2: Guests enjoyed a picnic buffet courtesy of Herbaceous Catering 3: Ashley Hutchings and her husband Jason 4: Patina Rentals provided picnic-perfect outdoor furniture 5: Ridgefield Farmers Market founder Corrin Arasa with her daughter Kaia 7: The Hot Club of Blackrock Band provided live music for the evening

Photography by Annie Fandl Photography

Elicit Brewing Company celebrated its opening with a charity event, donating 100% of ticket sales ($16,000) to Ann’s Place. 8: Steve Carideo, Tom Carideo, and Sarah Ramonda 9: Louis, Rick, and Rich Stabile 10: Christy Pappas and Damon Kimble 11: Jane Tilford 12: Kaitlyn DeLuca and Pietro Baia 13: From left: Marc Delacruz, Don Grudee, Todd Ferensak, Carinne Anderson, Uwa Osagie, Emily Sands, and Ellis Reilly 14: From left: Laura Jensen, William O'Rourke, Troy Jensen, and Meghan Jensen

Photography by Adonis Giantomidis of

Jay Contessa, William Pitt Sotheby’s International Realty

As a third-generation Ridgefield native, Jay Contessa of William Pitt Sotheby’s International Realty draws on long-standing local ties and in-depth market knowledge to help clients make confident, informed decisions. With over 40 years of experience negotiating high-level corporate deals, he has honed the ability to analyze situations, think strategically, and advocate effectively. Passionate about family, community, and Fairfield County’s unique character, Contessa helps clients put down roots in the place he’s always called home. Call 203-461-3880 or email jcontessa@wpsir.com to get started.

Mom & Me Bakery

Mom & Me Bakery crafts custom cakes, seasonal breads, trifles, cake pops, sugar cookies, and more—all made from scratch. Founded by Susan Schneider and her daughter Logan, the bakery was born from their shared love of baking after Logan’s cancer diagnosis brought her back home. Every treat is sprinkled with love and baked to perfection. More than desserts, they’re edible hugs! Now offering wholesale and online shipping. Visit momandmebakery. store for the full menu, and follow @MomAndMeBakeryCT on Instagram for their latest creations.

Bangkok Republic

For over a decade, Bangkok Republic has been serving authentic Thai cuisine made from family recipes passed down through generations. Founded by sisters Jarupan and Kungking, together with Kungking’s husband Knot, the restaurant brings the vibrant flavors of Thailand to the community. From fragrant curries to tangy papaya salad and comforting noodle bowls, every dish is crafted with passion, tradition, and the freshest ingredients. Make reservations or view the menu at bangkokrepublic.com and follow along on Instagram @Bangkok_Republic

Elicit Brewing Company

ARTICLE BY KATIE PARRY

PHOTOGRAPHY BY GARRETT UHDE AND ADONIS

GIANTOMIDIS OF DEFINING STUDIOS

Elicit’s New Danbury Location Brings Craft Beer, Cocktails, Food, and Fun Together Under One Roof

Elicit Brewing Company—with its dozens of craft beers on tap, separate cocktail lounge, shuffleboard and cornhole bar games, and elevated pub fare—feels like bar-hopping to several different places in one night.

The Danbury location, which opened in July, is the third Elicit in Connecticut. Parent company Eli’s Restaurant Group owns and operates six locations across the state. Eli’s on Whitney opened in Hamden more than 30 years ago. Next came Eli’s Brick Oven Pizza, also in Hamden, then Eli’s on the Hill in Branford.

Elicit, a nod to “Eli,” first opened in November 2019 inside a former paper mill in Manchester. The concept was unique for the area: an “adult playground” where craft brews and margaritas are both on tap, friends can gather to cheer on their favorite sports teams, and families might meet for an al fresco afternoon in an effort to stave off the Sunday Scaries.

“I started with Elicit when we opened that November,” Emily Sands tells us. “My first day as the event role salesperson was on March 1, 2020. When the world shut down, we tried to stay afloat, like everyone else, offering beer takeout.”

Sands, now Director of Marketing and Branding for Elicit, says that once Covid slowed, people felt safe coming back to Elicit—especially with the brewery’s wideopen spaces and high ceilings.

“We came back really, really strong,” she says. Strong enough for the company to expand.

When the Danbury Barnes & Noble relocated to the mall in 2023, followed quickly by the closure of the Christmas Tree Shops store, a large swath of real estate was left desolate in Regency Center’s Danbury Square. Eli’s Restaurant Group saw an opportunity.

Elicit’s second location opened in Fairfield in 2024, followed by Danbury one year later.

Elicit has transformed the shopping area. A brand-new patio, expansive and inviting, greets guests to the brewery. Strung with fairy lights and shaded by umbrellas, it’s a draw both day and night.

Inside, the massive space is vibrant and electric, with something for everyone. The beer hall, with its warm wood finishes, earthy tones, and metal chairs offers a comfortable atmosphere. A long bar with large screens lists the day’s craft beer lineup and other drinks on tap. Clusters of TVs hang from the ceiling so sports fans can catch the game from any seat. A stage in the center of the room hosts live bands and DJs on weekends.

Walking past the three-barrel brewing system, guests enter into the Barrel Bar—a speakeasy-style bar with plush leather chairs and artwork by Connecticut muralist Ben Keller (including Johnny Depp’s Mad Hatter, a wink to Danbury’s hatmaking history). Warm brown and green tones, industrial lighting, and wood accents give the whole place a sleek, modern-meets-vintage, sporty-meets-stylish vibe.

The food counter is in the main hall and is self-service. Guests order at the counter, grab a buzzer, and pick it up when it’s ready. The menu—updated quarterly by Elicit’s in-house chef—features shareables like hot honey crunch cauliflower, chicken empanadas, and a twisted pretzel tower.

From the dips section, you’ll find fan-favorite Buffalo chicken, piquillo hummus, and guacamole with pico. Handheld options range from chicken guisado tacos to crabcake sliders to the popular All American Smashburger (cheddar and American cheese, lettuce, tomato, onion, pickles, house sauce) and the fiery Spicy Hatter (ghost pepper Jack cheese, sriracha aioli, crispy onions, lettuce, tomato, pickled jalapeños).

There’s a pizza oven with an extensive build-your-own menu (including gluten-free cauliflower crust), plus a dedicated kids’ menu.

Elicit has nearly 50 beers on tap. Half are brewed in-house and have names like Helicopter Dad (IPA), Tree-Like Symptoms (pale ale), and That Traks (Kölsch). Sands says that, at the beginning, there was a hidden “Eli” in each of the names—but that eventually became tricky to maintain.

“We brew our standard favorites onsite,” Sands explains. “In Manchester, the water is mineral-rich, great for sours and lagers. Fairfield’s water is softer, perfect for IPAs. Our master brewer is still working to figure out what works best with Danbury’s water.”

Regardless of location, Elicit ensures a hyper-local experience—customers sip beers brewed just steps away, from the very tanks on display in the beer hall.

The dozens of taps pour out more than just beer, though. Cocktails are flowing—espresso martinis, mojitos, and more— alongside a selection of wines.

In the mood for something a bit more fancy? Elicit boasts an impressive 100-plus bottle collection, complete with all the essentials for mixing up hand-crafted cocktails like Mad Hatter Punch (Paris Tea infused Planteray Dark Rum, lemon juice, pineapple, coconut, Angostura bitters), Naked and Famous (Ojo de Tigre Mezcal, Aperol, Nonino Amaro, lemon juice), or Aviation (Litchfield Distillers Gin, Luxardo Maraschino Liqueur, Creme de Violette, blueberry syrup, lemon juice).

Elicit is not shy about featuring beers from other breweries.

“We are friends to other breweries. We do an excellent job with our own beer, but if you want to try others, we have those too,” Sands says.

That spirit of generosity extends far beyond the taps. Every new Elicit location kicks off with a charity event, donating 100% of ticket sales to a local charity. Danbury’s opening turned into a $16,000 donation to

“We brew our standard favorites onsite. In Manchester, the water is mineral-rich, great for sours and lagers. Fairfield’s water is softer, perfect for IPAs. Our master brewer is working to figure out what works best with Danbury’s water.”

Ann’s Place. Beyond grand openings, Elicit gives back year-round—each month, a different charity receives $1 for every 16-ounce Friends With Benefits draft sold. If 1,200 pints are sold, that’s $1,200 donated.

“From a consumer perspective, I love it,” Sands says. “You just buy a beer, and you’re helping raise money for a charity. I think both the ticketed event before each opening and donating a portion of Friends with Benefits sales help us be a better member of the community. That’s very important to me personally.”

Entertainment is nightly and varies widely. On Mondays, there is Jukebox Bingo. Tuesdays are for Trivia. Thursdays bring Line Dancing, a high-energy evening led by an experienced instructor who will walk you through all the moves—no partner (or experience) necessary. Fridays and Saturdays are for bands and DJs, while Sundays are reserved for acoustic sets. Sporting events pop up weekly depending on the season.

Wednesdays are wild card nights with various offerings—anything from a sushi-making class to a paint night or a one-off arts and crafts evening.

“There's something for everyone, all ages, all the time,” Sands says.

That includes private events. Elicit offers a wide range of spaces for hosting everything from corporate gatherings and birthday parties to wedding receptions, working closely with customers to bring their vision for the perfect celebration to life.

Each space offers a different capacity—from intimate gatherings to large parties of up to 100. Once guests choose their location—options range from the Hops Room, a private dining room for up to 85; the Ale Alcove, which accommodates 35; or the Barrel Bar, which holds 65—they can customize every detail.

First choose from a dedicated catering menu, featuring favorites like wings, lemon-roasted salmon, and penne alla vodka. Or go all out with a full taco bar or pizza table. Then select the bar service that works best—whether it’s a tab, a cash bar, or drink tickets.

Elicit’s event coordinator can also assist with vendor selection if needed, connecting guests with DJs, florists, balloon artists, and more.

Elicit Brewing Company truly has it all. It’s also one of few locations in the area that offers late night hours. They are open until 11 p.m. Sunday through Wednesday, midnight on Thursdays, and 2 a.m. Fridays and Saturdays.

Whether it’s families on the patio, kids playing shuffleboard, football fans on Sundays, or friends grabbing a late-night bite, Elicit’s “bar-hopping under one roof” vibe makes it a go-to for all kinds of days—and nights—out.

Visit Elicit Danbury at 15 Backus Avenue . Follow on Instagram @elicitdanbury and Facebook at facebook.com/ElicitDanbury, and check elicitbrewing.com/danbury for upcoming events and to see what’s on tap.

Emily Sands, Director of Branding & Marketing, with Dan Lemire

Bruce turned a magazine into community.

City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?

Ridgefield Lifestyle

Published by Bruce Loved by Ridgefield

She’s on a Roll

Chef Irene Santos of Spring Roll Supper Club Brings Sizzling Flavors of the Philippines to Ridgefield

In Filipino culture, it’s good luck to eat noodles on special occasions like birthdays, weddings, and graduations. The lengthy noodles or “pancit” represent the threads of life and must be eaten without being cut to preserve the fortune of a long life.

Chef Irene Santos of Spring Roll Supper Club brings a little bit of good fortune and a whole lot of distinctive flavor to every dish she makes—whether it be for her much adored weekly meal prep delivery (iykyk!), her delectable dinner party catering, or her standout stall at the Ridgefield Farmer’s Market.

Chef Irene’s journey started on a farm in the countryside of Tarlac, a landlocked province in the Philippines. Her mother left when she was very young to work as a nanny abroad and support the family back home. With her mother gone, Irene, the youngest of four children, was tasked with doing much of the housework and cooking for the household from a very young age.

At 5-years old, Irene cleaned the house, washed everyone’s clothing by hand, and did the dishes after every meal for the extended family; at 6-years old she was cooking eggs and rice for her father and brothers for breakfast over an open fire. At 10-years old, she rode her bike to the watering hole a few miles away, filled a bucket with water and rode back, balancing the bucket on the top of her head. At just 8-years old, Irene’s father and older brother began teaching her to cook a few family favorite dishes. This is when Irene learned

her maternal grandmother’s closely guarded recipe for pancit, the Philippines’ most famous noodle dish.

Irene’s family’s version begins with making homemade chicken soup using a whole fresh chicken first, and then boiling the noodles in the soup instead of water so they retain all of the freshness and the flavor of the produce.

Irene still cooks pancit using this method and age-old recipe today, and her tantalizing noodles sell out every weekend without fail at the Ridgefield Farmer’s Market.

When she was growing up, everything Irene’s family ate was fresh and organic. They had a flock of chickens and pigs for meat, picked vegetables and herbs from the garden, and ground spices and minced sauces and spreads by hand. Any ingredients they didn’t have in their

ARTICLE BY KELLY BERLIN

Photo by Annie Fandl Photography

own garden were traded with the neighbors and vice versa, creating a bustling community centered around fresh food.

Irene’s love of cooking and natural ability to care for children took her to Hong Kong when she was 26. There, she worked as a nanny in the homes of Korean and Chinese families and learned their native recipes and cooking styles.

She eventually landed a position in the home of an Australian family where the grandmother owned a Malaysian restaurant and the father was an Italian chef. It was here that she was informally trained in both Asian and European cooking techniques, perfecting some of her top recipes including her Malaysian Chicken Satay with Peanut Dipping Sauce and Vegetable Lasagna made with Fresh Tomato Sauce.

Irene also learned the importance of impeccable hygiene and carefully selecting ingredients, as she cared for a child who was immune-compromised with severe special needs.

When this family left Hong Kong suddenly to return to Australia, Irene found the Berlin-Barroso family, who she came to the US with and still works with today. She helped raise their two daughters from birth, through a move from Hong Kong to the US, ensuring that they had fresh and delicious food for every meal.

When the family arrived in Ridgefield in the middle of 2021, Irene noticed that many parents in town were busy with work and rushing their children to activities and didn’t have time to prepare healthy and delicious meals for their families, so she thought she would try to help fill this gap.

In fall 2022, Irene launched Spring Roll Supper Club, a meal prep and catering business blending traditional recipes from her childhood in the Philippines with the finest locally sourced and organic ingredients.

News of Irene’s meal prep and delivery service has spread via word of mouth, and it has become quite popular, with dozens of families ordering dinner from Monday through Thursday each week.

“My customers appreciate high-quality food made with love and care,” Santos says. “I hope to make their lives a little bit easier and ensure that more Ridgefield children and adults can enjoy a tasteful, well-balanced diet.”

Going back to her agricultural roots, Chef Irene sources her ingredients locally whenever possible, sourcing pork from Henny Penny Farm and eggs and vegetables from The Hickories—both located right here in Ridgefield.

Photo by Annie Fandl Photography

In 2024, Irene landed a coveted spot at the Ridgefield Farmer’s Market and started selling Filipino-style Spring Rolls, Filipinostyle Empanadas, and Pancit—Stir-Fried Noodles with Chicken and Vegetables.

After weekend upon weekend of snaking lines and sold-out dishes, Irene has now branched out to sell at other farmers markets in Connecticut and the upper Hudson Valley.

What’s next for Spring Roll Supper Club?

“My ultimate dream is to have a food truck or a small grab and go café selling delicious lunch food in Ridgefield,” Santos shares.

With all the lucky noodles Chef Irene is whipping up, a Spring Roll Supper Club Food Truck just may be heating up Ridgefield’s Main Street before we know it.

Chef Irene can be reached at Ire.Santos12@gmail.com . Follow along on Instagram to see her latest creations and weekly menus @SpringRollSupperClub

Photo by Ashley Hutchings

ARTICLE BY MEL BOBAN

How To Stay Festive And Healthy? Sure Thing

Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.

pumpkin FRUIT BOWL

With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.

spooky CHARCUTERIE

These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.

stuffed PEPPERS

This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.

ghostly DIP

Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.

jack-o-lantern VEGGIE TRAY

The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.

(203) 858-0480 | cscpediatricspeech.com 100B Danbury Rd, Ridgefield, CT 06877

Bagels and Bakes RIDGEFIELD

Two Chefs, a Storied Shop, and the Sourdough that Started it All

ARTICLE BY KATIE PARRY PHOTOGRAPHY BY ANNIE FANDL PHOTOGRAPHY

Emily and Gary King’s meet-cute is something straight out of a Nora Ephron movie.

She was a pastry chef at a renowned farm-to-table restaurant; he was the sous chef. When Emily left to help open a new spot, Gary found himself covering pastries—and texting her for advice.

One thing led to another, and today the couple is in their second year as owners of Ridgefield Bagels and Bakes.

Gary has always been cooking. He attended the French Culinary Institute in SoHo, followed by a culinary program in Parma, Italy. His career has taken him around the world—Europe, China, Australia, Southeast Asia—working alongside industry luminaries like Tom Colicchio and restaurateur Steven Starr. He’s opened restaurants from Maui to Montauk and later launched his own private chef business, cooking for celebrities and New York City’s elite.

Emily’s love affair with sourdough started when she was seven. After high school, she studied baking, pastry, and hotel and restaurant management at the Culinary Institute of America. She worked in New York City kitchens, including Oceana and Jean Georges, where she was pastry sous chef under Johnny Iuzzini. At his suggestion, she did a stage (pronounced staj ) in Paris under Pierre Hermé—one of the world’s most celebrated pastry chefs.

“A stage is like an unpaid internship,” Emily explains. “You just learn as much as you possibly can. It was the best experience of my life—macarons, laminated doughs, chocolates. I learned it all.”

Pierre offered Emily a full-time position in Paris, but she had already accepted a pastry chef role via Skype (this was 2006) at Cookshop in New York.

And it was at Cookshop, as she was wrapping up her stint, that she met Gary.

“I was getting ready to leave to open Veritas,” she recalls. “Gary had worked with me a couple of times in the pastry department. When I left, they put him in charge of pastries. He kept calling me, asking, ‘What do you think of this?’ or ‘How do I do that?’ We started hanging out—and here we are.”

The couple married in 2013 and welcomed their first son, Logan, a year later, followed by Atlas in 2017. Parenthood didn’t dampen their dedication to food. Soon after Logan was born, Gary opened a restaurant in the Hamptons, and then another one in Maui.

After a year in Hawaii, the Kings returned to New York. Emily went back to Cookshop while Gary worked with Justin Smilie at Il Buco Alimentari in Manhattan and at Moby’s in East Hampton.

“Going back to working full-time in a kitchen after having a child is tough,” Emily says. “The hours! But we made it work.”

When the pandemic hit, Emily was still at Cookshop and Gary was Executive Chef at Print, a farm-to-table restaurant in Hell’s Kitchen. Having moved to Pound Ridge in 2019, they were commuting into the city. And as restaurants continued to shutter, Emily’s pastry role was cut to part-time.

As the industry settled into its new normal, the Kings shifted closer to home—Emily joined The Snackery in Rye, and Gary stepped into the executive chef role at a country club (he’s currently at Westchester Hills Golf Club). They also took on a contract with the town of Pound Ridge, overseeing food operations for the pool snack bar, summer camp meals, and community events—a role they still maintain today.

But after years of working for others, Emily began to feel restless.

“I was tired of being told what to do when I had so much knowledge and ability,” she says. “I didn’t know what to do with all that experience.”

Gary agreed—it was time to branch out.

The family was spending more and more time in Ridgefield, where Logan and Atlas were taking jiu-jitsu classes.

“I was on the prowl to find a place,” Gary recalls. “I was on Facebook Marketplace, randomly, and saw Steve’s Bagels was for sale. I reached out, and after some negotiating, we bought the business.”

The shop’s footprint has a storied culinary history. According to local author and Ridgefield historian Jack Sanders, John Lelak opened Lelak’s Delicatessen in 1960, which became Gold’s Delicatessen in 1975. Adjacent to the deli was Les Alpes Bakery, which closed in 1992. Steve’s Bagels opened 1993, eventually expanding the two storefronts into one large space.

It wasn’t love at first sight. The space was dark—the spiderwebbed windows had drapes over them. There was limited seating, no banquettes, and a wall sectioned the space into two distinct areas. The kitchen was tired (the equipment had seen better days) and its walls were grimy.

“Being the crazy person I am, I thought, ‘Oh, I can turn this into something,’” Gary says. “So that’s what I did.”

Gary, whose versatility spans from back-of-house recipe creation to shaping front-of-house aesthetics, set about reimagining the space.

“We changed the windows and opened up the wall to let the light in,” he says. “Then added some abstract shelving, a bench. We lightened up the walls, then reached out to different artists to showcase and sell their artwork.”

While Gary focused on renovations, Emily tackled the bagels, starting from scratch with a sourdough starter.

“I didn’t identify as a bagel baker,” she says. “I dabbled—I worked in a bagel shop when I was 15, but only at the counter. But I had lived in New York long enough to know what a good bagel was, and as a pastry chef, I understood the science. It just took time.”

Veteran employee Julio Lalvay, who had been rolling bagels at Steve’s for decades, tested recipes and adapted them right alongside Emily.

“Julio is incredible—the nicest person on the planet,” Emily says. “He had to learn and grow with us—and he’s still here.”

Their patience and perseverance paid off. Ridgefield Bagels and Bakes’ sourdough bagels are something special. They take three days to make—from starter to shop shelf. The bagels are naturally leavened, made with unbleached, unbromated flour and malt syrup. No shortcuts—and absolutely no chemicals, stabilizers, or fillers.

The result is not only a flavorful bagel with crisp, bubbly skin and a perfectly chewy texture—they’re also easily digestible. People who have diabetes, hypoglycemia, or gluten sensitivities can actually eat them.

“There’s a big difference in how the sugars and proteins are broken down, how the gluten is fermented,” Emily explains. “These sourdough bagels are more delicate on the stomach—you can digest them more easily.”

Ridgefield Bagels and Bakes serves the classics—everything, sesame, cinnamon raisin—alongside jalapeño cheddar, marbled pumpernickel, and rainbow bagels made with all-natural dye. There are mini bagels, flagels, bialys, and seasonal flavors.

The cream cheese menu riffs on Steve’s originals—scallion, olive, strawberry—but with hand-chopped ingredients and thoughtful tweaks. Case in point? Their veggie cream cheese skips bitter bell peppers in favor of parsley, scallions, onions, carrots, and celery.

In the cooler, delicatessen staples—egg salad, chicken salad, tuna salad—share space with smoked salmon and smoked whitefish from Mount Kisco Smokehouse. The whitefish salad is a standout: it’s hand-plucked so there are actually chunks of fish instead of it being processed into a pasty oblivion.

Soups, another tradition carried on from the space’s earlier iterations, occupy an unassuming corner of the coolers. All are made from scratch on-site, from Italian wedding to chicken noodle to matzoh ball (depending on the time of year).

The sandwich menu spans breakfast to lunch, with options like The Creature (eggs, sausage, hash brown, avocado, cheese), The Works (smoked salmon, tomato, red onion, capers, cream cheese), The LES (ham, roasted peppers, provolone, spicy mayo), a Chicken Caesar Wrap

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(grilled chicken, romaine lettuce, parmesan, croutons, Caesar dressing), and a decadent three-cheese grilled cheese.

Emily’s baked goods go beyond donuts, muffins, and scones. There are coconut macaroons dipped in chocolate, oatmeal sour cherry cookies (no raisins here), key lime pie (so beloved that its absence caused an uproar, earning it a permanent place in the fridge), and guest appearances by carrot cake, devil’s food cake, flourless chocolate cake, cherry pie, and more.

“I like to switch it up,” she says. “I’m always putting something new in there.”

They also have a full catering menu, offering many different platter options.

One of Ridgefield Bagels and Bakes’ quirks? They may be the only bagel shop in Connecticut with a liquor license. Hard kombucha, mimosas, local beers from Nod Hill, and wines exclusively from women-owned vineyards round out the drink list.

“At first we got pushback,” Gary says. “But then moms started coming in with strollers for mimosas. Dads would crack open a beer. On Saturdays, our neighbor—a jazz musician—plays from 9:30 to 11 a.m. People play board games, hang out, listen to music. It’s fun.”

Every so often—and always on Monday nights—the bagel shop transforms into a farm-to-table restaurant, a concept Gary somehow managed to hatch in his nearly nonexistent downtime.

“I get bored very easily,” he admits. “So I just wanted to see what we could do out of this space, see how fun we could make it.”

Gary sources local ingredients for a prix fixe menu—appetizer, salad, main course—while Emily makes dessert. Alcohol is included, as is tip. Guests get a delicious meal, Gary gets to scratch that creative itch, and everybody goes home happy.

When they replaced Steve’s, the Kings faced skepticism. But once customers tasted their bagels, they kept coming back. Today, Ridgefield Bagels and Bakes is recognized not only locally (they’re always busy) but in Fairfield County and beyond. This year, they took home two CT Insider Best of Connecticut 2025 awards: first place for Best Bagels in Fairfield County and second place for Best Bagels statewide.

The shop is mom-and-pop through and through. Emily and Gary manage everything themselves—the menu, the bakes, running the register, scheduling, finances. Logan and Atlas pitch in on weekends, working the register or experimenting in the kitchen. Sometimes their creations end up for sale in the case (always at a steep discount).

“Our kids are learning independence and responsibility,” Emily says. “It’s cool to give them the freedom to make mistakes.”

For Gary, and especially for Emily, the shop has become more than a business—it’s a lifelong passion realized.

“I love everything about this place,” she reflects. “I love talking to customers at the register. I love baking bagels, hearing the gears of the oven, the sesame seeds popping. I have finally found my passion and it’s bagels. I never thought such a simple thing—though bagels are anything but simple—would be the most satisfying.”

Ridgefield Bagels and Bakes is located at 463 Main Street They’re open Tuesday through Saturday from 6 a.m. to 3 p.m., and Sunday and Monday from 7 a.m. to 3 p.m. Follow along on Instagram @ridgefieldbagels

Dr. Aris has recently launched a PACE-approved continuing education school for dental professionals, approved by the Academy of General Dentistry

OCTOBER 4TH

Ridgefield SafeWalk

Jesse Lee Church | 2:00 PM

The Center for Empowerment and Education invites you to Ridgefield SafeWalk, an annual community walk to raise awareness and critical funds in support of survivors of domestic and sexual violence. Walk to help break the cycle of abuse, promote healthy relationships, and ensure vital services remain available to those in need across our community. Donate funds or register to walk by visiting thecenterct.org/how-to-help-us/events

OCTOBER 12TH

“Here Lyes Ye Body”: A Talk and Walk

Lounsbury House and Ridgefield Cemeteries | 1:00 PM

Join Lounsbury House and the Ridgefield Historical Society for a two-part history program. On Sunday, October 12, step into the past for an afternoon of history as broadcaster and poet Ira Joe Fisher interviews local historian and author Jack Sanders about his book, “Here Lyes Ye Body.” The following day, Sanders will lead a walk through the cemeteries in town. Tickets available at ridgefieldhistoricalsociety.org/event/here-lyes-ye-body-a-talk-and-walk

OCTOBER 23RD

Blueprints & Denim Jeans: A Night of Fundraising

Silver Spring Country Club | 6:00 PM

Housatonic Habitat for Humanity does more than build homes—they help create pathways to stability, dignity, and a brighter future. Come dressed in your denim best and enjoy a seated dinner, craft cocktails, and a lively lineup of live and silent auctions. Award-winning host Lucas Hunt will be the auctioneer for the evening. Tickets are available at give.housatonichabitat.org/ge/gala

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OCTOBER 24TH – 26TH

Ghosts of Ridgefield

Keeler Tavern Museum & History Center | 5:00 PM

Keeler Tavern Museum & History Center’s annual ghost tours are back for another spooky season! Explore KTM&HC’s historic site after dark and prepare yourself for ghostly encounters and storytelling with a historic twist. Tours run October 24-26 from 5-7 p.m. nightly and are recommended for adults and kids ages 7 and older. Dress for the weather. Tickets available at keelertavernmuseum.org

OCTOBER 25TH

Ridgefield’s Halloween Walk

Main Street | 4:00 PM

Join us for Ridgefield’s Annual Halloween Walk on Saturday, October 25th from 4 p.m. until 6 p.m. Bring the kids to enjoy trick-or-treating in their Halloween costumes at the shops in Downtown Ridgefield!

OCTOBER 28TH

Tiger Shark Tank 2025

Ridgefield Playhouse | 5:30 PM

The Ridgefield Economic & Community Development Commission presents Tiger Shark Tank, now in its fourth season! Local entrepreneurs and businesses will pitch ideas in front of a live audience of community members, investors, and business leaders. Ridgefield Chamber of Commerce gift cards will be awarded to the top three presentations. Free! Seats must be reserved in advance by