A Peoria bagel business will soon stand alongside other up-and-coming concepts in New York as part of BagelUp’s second annual Growth Lab.
Bright-O-Bagels is among the eight “rising stars” slated to attend the event – hosted at Loft 39 on Saturday, Nov. 14.
“We are excited to be rubbing shoulders with like-minded bagel lovers seeking to reach their full potential,” said Peoria chef Josh Lanning. “I believe in growing alongside the best in order to become one of the best.”
Part of BrightSide Kitchen, Lanning created Bright-O-Bagels in 2025. The business aims to offer “a distinctly Peoria bagel,” according to a press release from BagelUp, creating unique flavors like za’atar and Black Russian pumpernickel.
Bright-O-Bagels will attend the incubator alongside multiple east coast concepts, as well as a recently opened shop from Tennessee.
Slated to take place one day before New York BagelFest, the Growth Lab aims to “help promising bagel entrepreneurs gain the knowledge, connections and industry resources needed to turn their bagel concepts into sustainable businesses.”
Attendees will pitch their concepts, offer samples and attend various educational presentations.
“There’s nothing like seeing a baker’s dream take shape. Great bagels are where it starts, but building a bagel shop that lasts also takes solid business fundamentals, a well-planned space with the right equipment, and access to the right capital,” said Bread Bakers Guild of America Executive Director Karen Bornarth, a Growth Lab presenter. “The Bread Bakers Guild of America is thrilled to be part of the Growth Lab, sharing what we’ve learned so early-stage owners and operators can build resilient businesses that thrive for years to come.”
Following the BagelUp event, participants will see continued support through a Growth Lab Partner Program.
The program will connect entrepreneurs with vendors from “essential areas involved in building a modern bagel business” for further education and guidance.
“According to U.S. Bureau of Labor Statistics data, roughly 40-50% of new accommodation and food service establishments close within five years,” said BagelUp President Sam Silverman. “That’s why we connect these founders with industry veterans who’ve already been through it—and back again—so they get the candid feedback and mentorship that can make the difference in those critical early years.”
Love food? Get the latest food news sent directly to your inbox with our free PJStar Dining newsletter.
More: Peoria food inspections for September
This article originally appeared on Journal Star: Peoria bagel business one of eight to attend New York Growth Lab
