New York-Style Bagels Hit Grocery Freezers Coast to Coast Boichik Bagels, the Berkeley-based bagel brand, is expanding its retail footprint to more than 500 grocery locations across California, the Mid-Atlantic, Texas, and Hawaii. The frozen, pre-sliced six-packs are now stocked at major chains including Whole Foods Market, Erewhon, Safeway, Bristol Farms, and Central Market. Founded by New Jersey native and former mechanical engineer Emily Winston, Boichik began in 2011 after Winston learned her favorite childhood bagel shop in New York City was closing. She left her engineering career to master traditional New York-style bagel techniques, eventually building a recognized brand that earned praise from The New York Times.
Production Process Sets Apart Frozen Product Unlike conventional frozen bagels, Boichik uses traditional New York methods: an 18-hour proofing process, kettle boiling, and stone-deck oven baking. The result is a soft interior with a signature chewy crust. The company manufactures its own products using a short ingredient list with organic ingredients and no preservatives, dough conditioners, or stabilizers. The frozen bagels can be toasted directly from frozen or reheated in the oven. Five flavors are available: Everything, Plain, Sesame, Cinnamon Raisin, and Salt & Pepper.
Why It Matters
The move reflects growing consumer demand for premium frozen breakfast options and authentic, high-quality alternatives to mass-market bread products. Independent bagel makers scaling into CPG distribution—particularly through upscale retailers—signal a shift toward convenience-driven but craft-focused breakfast categories.
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Written by FBM Publications Editors
