One guy, a small kitchen, a lot of bagels.
Jake lives in Evergreen with his wife, daughter, and two dogs. By day, he holds down a regular job. By night (and pre-dawn), he's mixing, rolling, boiling, and baking bagels using the traditional method brought to New York by Polish Jewish bakers — hence "Goyish." The name is a wink, not a credential.
Goyish Bagels started in 2023as a passion project — a side hustle for a guy who couldn't find a real, properly-boiled, properly-baked New York–style bagel anywhere in the Colorado foothills. So he learned to make them himself, and got good enough at it that the neighbors started asking for batches.
Today, Goyish Bagels operates out of Jake's home kitchen in Evergreen under Colorado's Cottage Food Act, baking twice a week. Bagels move through two local partners — Black Fox Provisions in downtown Evergreen and Snowpack Taproom in Conifer — and direct pre-orders right here when a drop is live.
In 2026, Goyish Bagels moves out of the home kitchen and into a real brick-and-mortar at 27175 Main Street in Conifer, co-located with Snowpack Taproom & Pizzeria. Same hands, same method, same cedar boards — just more of them.
It's Yiddish for “non-Jewish.” Jake's not Jewish, but the bagel method he uses is the one Polish Jewish bakers brought to New York at the turn of the 20th century and turned into the platonic ideal of what a bagel should be. The name is a wink — credit where it's due, with respect, and no pretending.
Try a half-dozen.
Bagels are pre-order only — spots are limited and they go fast.