With 12,000 square feet of production space and a dough line that can run up to 12,000 bagels per hour, Boichik has ample room to grow.
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Boichik Bagels’ Armando Carapia blends tradition and tech
When Armando Carapia walked through the doors of Boichik Bagels five years ago, he was simply a baker searching for a good job.
Boichik Bagels brings New York nostalgia to the West Coast
When Emily Winston, founder and CEO of Boichik Bagels, moved from New Jersey to California, she missed having access to classic New York-style bagels. So … she set out to make her own.