Boichik’s Bagel Factory Comes to Life with the Help of Over 400 Investors

As we celebrate Women’s History Month, it is with great excitement that we share the news of an incredible milestone in the Bay Area bagel scene (yes, we have one).

Emily Winston, the visionary behind Boichik Bagels, has announced the grand opening of their new, state-of-the-art bagel factory this Friday, March 24th at 7:30am. This groundbreaking facility is the first woman-built and owned bagel factory in history, according to Winston (after what she called “a cursory Google search.”)

Located in a sprawling 18,000 square-foot space, the new Boichik Bagels factory will house an innovative custom production line, complete with a robotic arm to help produce their signature bagel dough. This new facility is not only a testament to the growth and success of Boichik Bagels but also to the power of community and innovation.

The factory will serve as a commissary for all of Boichik’s cream cheese and pastry offerings, ensuring the freshest and most delicious accompaniments to their beloved bagels. Additionally, it will cater to the increasing demand for wholesale orders and feature a full retail site with dine-in seating for customers to enjoy their freshly baked treats.

The $5 million project was made possible through a combination of financing sources, including an incredibly successful crowdfunding campaign on More than 400 investors came together to lend over $1 million to support Emily Winston’s vision, proving that when a community rallies behind a passionate entrepreneur, great things can happen.

As we celebrate Women’s History Month, let us recognize and applaud Emily Winston’s groundbreaking achievement in the bagel industry (and in sustainability). The opening of this factory not only signifies her dedication to providing exceptional products but also showcases the power of women in business and the importance of community support.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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