Exploring Life & Business with Aaron Lee of Mason’s Bagels

Today we’d like to introduce you to Aaron Lee.

Hi Aaron, we’d love for you to start by introducing yourself.
Mason’s Bagels began with a passion for authentic New York bagels. Since 2002, we have been developing and refining our bagel recipes in Port Washington, New York, building our business on tradition, craftsmanship, and consistency. After establishing ourselves in New York and successfully expanding into Korea, we gained valuable experience not only in recipe development but also in international brand growth.
With the know-how recognized by the Jewish community in New York and our overseas expansion experience, we rebranded under the name Mason’s Bagels and opened our first Georgia location in Hoschton in 2025.
What truly sets our bagels apart is our recipe. We reduced the yeast content by more than 70% compared to conventional bagel recipes. As a result, our bagels are clean, mild, and incredibly balanced in flavor, with a smooth and refined finish. We preserve the traditional chewy texture of authentic New York bagels, but we adjust the crust to be enjoyable for everyone—from young children to seniors—so it’s never overly hard.
Our menu reflects both tradition and innovation. Alongside classic New York-style offerings, we feature a wide range of brunch-friendly menu items that appeal to today’s customers.
As we continue to grow, we have already secured our second location as part of our franchise expansion plan, and we remain committed to building Mason’s Bagels into a strong and sustainable brand.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Of course, it wasn’t easy. Creating food that people consume every day is a very delicate and responsible process. We are especially sensitive about flavor and quality.
One of the biggest challenges we faced was the distinctive smell and heaviness that yeast can sometimes leave behind. We personally did not enjoy that lingering yeast aroma or the slightly dense aftertaste it created. Reducing that while maintaining the integrity and texture of a traditional New York bagel required significant testing and refinement.
The effort to minimize that yeast character—without compromising structure, chewiness, or fermentation balance—is one of the most memorable and meaningful parts of our journey.

We’ve been impressed with Mason’s Bagels, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Mason’s Bagels is built on over two decades of hands-on experience in developing authentic New York-style bagels. Our journey began in New York in 2002, where we refined our recipes and built a loyal customer base. After expanding internationally and gaining valuable overseas experience, we reintroduced our concept under the Mason’s Bagels brand and opened our first Georgia location in Hoschton in 2025.
What truly sets us apart is our recipe philosophy. We reduced the yeast content by more than 70% compared to conventional bagel formulas. This was intentional. We wanted to eliminate the heavy aroma and dense aftertaste that often comes with traditional yeast-forward bagels. The result is a bagel that is clean, balanced, and refined in flavor, while still preserving the classic chewy texture of authentic New York bagels. Our crust is firm yet approachable—crafted so that everyone, from children to seniors, can enjoy it comfortably.
We specialize not only in traditional New York-style bagels and house-made cream cheeses, but also in thoughtfully curated brunch-style menu items. Our goal is to bridge the gap between a classic bagel shop and a modern café experience—offering premium ingredients, carefully developed recipes, and a welcoming atmosphere.
Brand-wise, what we are most proud of is consistency and integrity. We do not chase trends for the sake of being trendy. Instead, we focus on building a brand that feels trustworthy, elevated, and approachable. Every recipe, every menu item, and every expansion decision is made with long-term sustainability in mind.
As we grow through franchising, our vision is to create a strong, structured system that supports our partners while maintaining strict quality standards. We don’t view franchisees simply as operators—we see them as business partners working toward mutual success.
Above all, we want readers to know that Mason’s Bagels is not just another bagel shop. It is the result of years of refinement, cultural experience, and a deep commitment to creating a better, cleaner, and more enjoyable bagel.

We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
Luck has certainly played a role in my journey—but not in the way people might think.
In business, timing matters. Meeting the right people, finding the right location, or entering a market at the right moment can feel like luck. Opening our first Mason’s Bagels location in Hoschton at a time when the community was ready for something new felt like good timing—and perhaps good luck.
But I’ve learned that what looks like luck from the outside is often preparation meeting opportunity. The years we spent refining our recipes in New York, expanding overseas, and learning from both successes and mistakes prepared us for that moment.
On the other hand, there were also challenges that might be considered “bad luck”—unexpected costs, operational hurdles, cultural adjustments, and the constant pressure that comes with building something from the ground up. However, those experiences forced us to refine our systems, strengthen our brand identity, and become more disciplined.
So if I’m honest, I don’t rely on luck. I rely on consistency, preparation, and persistence. When luck shows up, we’re ready for it. And when it doesn’t, we keep working.

Contact Info:

• Website: https://masonsbagels.com
• Instagram: masons bagels_us