Some people find their calling late in life. For Scottie, it started at the kitchen counter, barely tall enough to see over the flour-dusted surface where his mother kneaded dough under the sharp eye of his grandmother. Baking wasn’t just a weekend hobby in his house—it was a language, a ritual, a thing passed down like a well-worn rolling pin. And Scottie? He was fluent before most kids knew how to tie their shoes.

 

That early obsession turned into a full-blown career. He got his chops at culinary school in Philly, then spent decades in the fire and fury of top kitchens from Boston to New York, mastering everything from delicate pastries to the perfect crackling crust of a country loaf. But the thing that always pulled him back? The humble, maddeningly difficult, endlessly perfectible bagel. At RYE, he does things the old way—not because it’s trendy, but because it’s the only way worth doing. Hand-rolled, kettle-boiled, baked fresh daily. No shortcuts, no compromises, just decades of skill in every bite.