22 JULY 2025 By Sherry Sklar P hoenix is evolving beyond chef-driven concepts into a city rooted in a rich local food ecosystem, featuring nearby farms, pasture-raised livestock, and artisanal food brands. Many are found right here in our own backyard. In that landscape, Dewey’s Market fits right in: a small-batch bagel operation that began with a career pivot and continues to grow from a passion that’s quickly gaining attention. Founded by Matt Dewey, a former real estate professional turned sourdough bagel evangelist, this word- of-mouth venture has captured the hearts and taste buds of Phoenicians without a storefront, website, or even a formal menu. What began as a creative experiment has evolved into a full-fledged entrepreneurial pursuit. Originally from Oregon, Matt spent nearly two decades on the East Coast, building a career in real estate in Washington, D.C., and New York. When it came time to choose a new place to settle with his wife and two kids, Phoenix offered the right balance of sunshine, a sense of community, and a personal connection through his alma mater, the University of Arizona. “It was a no-brainer. We could move somewhere rainy, or we could come to Phoenix, where we’ve got friends, some family, and great weather,” Matt said. Moving to a home in Windsor Square, he found that relocating to a new city with a slower pace and supportive small business culture shifted his priorities and, ultimately, his focus. He began to question what happiness might look like in the long run. It wasn’t until he reframed what success meant that he found himself living out the ultimate goal captured in the old saying: “Choose a job you love, and you will never have to work a day in your life.” “I’d been with my company for 18 years. I was the president, the COO, and even held ownership,” Matt said. “One day, I took stock and asked myself, ‘do I want to do this for another 18?’ The answer was no.” Operating out of a shared kitchen, Matt sells his sourdough bagels through farmers markets and occasional pop-ups, including at The Fred and Joy Lush Club. He hopes to expand offerings to include sandwiches and other menu items. Orders are placed via direct messages, and pickup times are scheduled to ensure the bagels are handed off fresh from the oven. “My sister’s lived in Arcadia for 20 years and was once the PTA president at Hopi,” Matt said. “Between her and friends of friends, word spread fast. I’ve been delivering to Arcadia and dropping off at Camelback Flowershop for almost a year now.” With growing demand, he sees the potential for a future storefront that could become a neighborhood favorite. His hot bagel model finds kinship with New York icons like Russ & Daughters, where tradition holds that a real bagel is never toasted. “I’ve done a couple of markets at The Fred, where customers were able to purchase bagels and cream cheese, and was a part of Desert Design Week at Uptown’s Local Nomad, which was a cool experience,” he shared. Matt’s collaborations with area businesses and customers has inspired him and even shaped his recipes, often sparked by ingredients in his kitchen or feedback from followers. A chance encounter with the founder of SEE SALT, a small-batch salt brand, led to a creative partnership that transformed his bagels and deepened his connection to the local food scene. “Using those salts helped me think outside the box. It pushed the flavor profile further than I had imagined,” he said. Varieties include sesame, French butter chive, miso, The Blind Dragon (a blend of asiago cheese in an everything bagel), and the plain best seller. Matt champions Arcadia’s Momo Salsas, which he uses in his hand-blended cream cheese as a pairing. Unlike its commercial yeast-based counterpart, Dewey’s Market sourdough bagels are made with a natural starter, resulting in a distinct flavor and texture. The time-consuming process is uncommon in bagel making. Clean ingredients ensure that the product remains preservative-free. Ordering is a straightforward process: simply direct message the company on Instagram to place your picks. Matt delivers bagels on Thursdays, Saturdays, and Sundays within Arcadia and other parts of the Valley. On Sunday, pickup is available at Camelback Flowershop anytime between 8:30 a.m. and 4 p.m. Dewey’s Market accepts Venmo or cash, and in the hotter months, he advises placing a cooler at the front door to receive deliveries. Bagels can be stored in a plastic bag in the fridge for 3-5 days or kept frozen for about a month. From oven-baked batches to weekend brunch, Dewey’s Market has earned its cult following not just with chewy, golden bagels but also with a commitment to craft, care, and community. Stepping away from a fast-moving career to take a chance on something new takes a particular kind of pluck and bravery that is being rewarded, one bite at a time. Find Dewey’s Market on Instagram @deweysmarketphx THE RISE OF DEWEY’S MARKET That underground bagel everyone’s talking about Matt Dewey, the man behind Dewey’s Bagels. PHOTOS COURTESY OF MATT DEWEY box. It pushed the flavor profile further than I had bagel), and the plain best seller. Matt champions Arcadia’s See Salt garlic bagel 22 JULY 2025 DEWEY’S MARKET DEWEY’S MARKET DEWEY’S MARKET That underground bagel everyone’s talking about DEWEY’S MARKET DEWEY’S MARKET DEWEY’S MARKET