Blending culinary excellence, cultural storytelling, and family-friendly programming, the festival reimagines the bagel for all ages

LOS ANGELES, April 2, 2026 /PRNewswire/ -- Following sold-out success in New York, BagelFest, presented by King Arthur Baking Company, is expanding to the West Coast with the launch of BagelFest West. Taking place Sunday, April 12 at the Audrey Irmas Pavilion, in partnership with the Jewish Food Lab of Wilshire Boulevard Temple, the inaugural West Coast edition is a milestone for the fast-growing event that has reimagined the bagel as craft and cultural currency.

Hosted in Koreatown, the culinary epicenter of Los Angeles, BagelFest West will unite bagel artisans, bakers, food entrepreneurs, and bagel lovers in a dynamic, multi-level setting.

"The influx of talent into bagels right now is unprecedented. From award winning bakers, to fine dining chefs, and even former tech professionals, bagel makers from all backgrounds are pushing the boundaries in ways that have surpassed New York standards," says BagelFest Founder, Sam Silverman.

The BagelFest West experience will unfold across an entire weekend, beginning with the BagelFest West Inner Circle Industry Mixer on Saturday, April 11, from 7 p.m. to 10 p.m. Hosted at Wilshire Boulevard Temple, the gathering will bring together leading voices across the bagel and baking industries, media, and All Access Pass holders for an evening of connection, collaboration, and conversation. The mixer will be catered by Mish, chef Eric Greenspan's highly anticipated modern take on the Jewish deli, set to open on La Brea in Los Angeles in Spring 2026. Designed as an intimate, high-level networking environment, the Inner Circle offers a rare opportunity for founders, chefs, operators, and partners to exchange ideas and build relationships ahead of the main event.

On Sunday, BagelFest West will feature two distinct sessions designed to serve both the trade and the public. A morning industry-only session from 10:00 a.m. to 1:00 p.m. will convene chefs, buyers, and bagel-adjacent brands for focused networking, education and tastings. The afternoon public session, running from 1:00 p.m. to 5:00 p.m., will open the doors to bagel enthusiasts of all ages, offering an immersive celebration of flavor and community.

BagelFest West will feature a curated series of industry panels and live discussions, bringing together leading voices across baking, hospitality, and food entrepreneurship. The day's programming will include four dynamic panels across both industry-only and general admission sessions. During the morning industry session, "The Key to the Perfect Bagel: Nailing Your Ingredients to Create the Perfect Bagel" (11:00–11:45 a.m.) will take a deep dive into the foundational elements that define quality and consistency, from flour selection to fermentation. This will be followed by "From Toasted to Thriving: Decisions on Product, Production, Promotion, and More That Shaped These Bagel Businesses" (12:00–12:45 p.m.), where bagel shop owners will share candid insights into the failures, pivots, and strategic decisions that ultimately led to their success, presented through three distinct case studies spanning product, operations, and marketing.

In the afternoon general admission session, "What Is a California Bagel?" (2:00–2:45 p.m.) will explore the ingredients, styles, and cultural influences shaping California's emerging bagel identity, offering a fresh perspective on regional evolution. The final panel, "The Jewish Deli: Tradition, Evolution, and What It Takes to Keep the Jewish Deli Relevant in Today's Changing Landscape" (3:00–3:45 p.m.), will examine how heritage institutions are adapting to modern audiences while preserving authenticity and cultural significance. Panelists will include a mix of renowned bakers, founders, chefs, and industry experts (panelists to be announced on the BagelFest website), offering attendees both insider insight and actionable takeaways.

Signature competitions include the crowning of: Best of the West, Best Bagel, Best Sandwich, Most Creative, Rising Star, and Schmear of the Year. Winners will be selected through a combination of public voting and a distinguished panel of judges representing the highest levels of culinary excellence, media, and food culture.

The judges are led by Sherry Yard, James Beard Award-winning pastry chef, acclaimed restaurateur, and cookbook author, known for her work with the Wolfgang Puck empire and her influence across the global hospitality industry. She anchors the "Breadheads," a specialized subset of expert judges responsible for evaluating the Best Bagel category with a technical focus on the defining fundamentals of an exceptional bagel.

Other Expert judges include Nicola Twilley, award-winning author of Frostbite and co-host of the Gastropod podcast, Diane Rossen Worthington, chef and author of more than 20 cookbooks, award-winning radio host, and two-time James Beard Award winner widely recognized as an authority on contemporary Californian and American cuisine, and Noah Galuten, a chef, James Beard Award-winning cookbook author, and author of The Don't Panic Pantry Cookbook, with his newest book, GRILL TIME, coming in May.

Also among the judges is Beth A. Lee, award-winning content creator, cooking teacher, and founder of OMG! Yummy, as well as the author of The Essential Jewish Baking Cookbook and Sumac and Sunshine, alongside Aliza J. Sokolow, Emmy Award–winning food stylist, chef, and media personality, and Rose Wilde, chef and author of Bread and Roses, known for her expertise in whole grains and fermentation.

Bringing elite operator credibility are two multi-time New York BagelFest champions: Oren Salomon, owner of Starship Bagel (Best Bagel '23 & '25, Schmear of the Year '24), one of the most awarded bagel shops in the country and a James Beard Award nominee for Outstanding Bakery, and Craig Hutchinson, Chief Operating Officer and co-owner of Olmo Bagels (Best of the Fest '23, Schmear of the Year '23), known for pioneering New Haven-style bagels.

Rounding out the panel are leading voices in bagel culture and food media, including Matias Barang, founder of Häsi Bread, a Los Angeles-based bakery known for its colorful sourdough bread; Jeffrey Yoskowitz, cofounder of The Gefilteria and host of new podcast "Meet Me At The Deli"; Perrin Davidson, founder of @LAEats and a dedicated bagel expert with more than 1,600 documented reviews and deep research into regional bagel traditions; Justin Shukat, co-founder of @bageltawk and President of Primary Wave Music Publishing, personal chef and culinary instructor Bev Lazo Gonzalez; Food influencer Kerry Rose Schwartz, known on Instagram as @comfywithkerry, Charlie Pennes designer, craftsman, and founder of White Bark Workwear, with more to be announced, further reflecting the diverse mix of talent, media expertise, and cultural voices shaping the future of bagel innovation.

Judging will be based on key criteria including: flavor, texture, originality, technical execution, and overall presentation, with the Breadheads placing an emphasis on the structural and technical integrity of the bagel itself. For the Best Bagel category, entries will be evaluated through a blind tasting process, scoring balance and depth of flavor, proper crust and chew, crumb structure, visual uniformity, and aroma, with the highest composite score determining the winner.

Winning a top BagelFest award has helped propel regional brands into the national spotlight, including PopUp Bagels and Starship Bagel, both of which have gone on to achieve significant industry recognition and expansion.

A dedicated kids' section will offer hands-on, creative activities throughout the afternoon, including make-your-own aprons, bagel-themed coloring stations, and chef hat decorating, ensuring younger guests are actively engaged while families explore the festival together. As part of the programming, children's book author Arianna Brooks will host Bouncy Bagel Story Time, an interactive experience designed especially for young attendees. During the session, children will bounce like bagels, create laminated bagel crafts, enjoy story time centered around beloved Jewish foods, and play with bagel-shaped bubbles, bringing storytelling to life in a playful, immersive way. Brooks is the author of My Mushy Matzah Ball, My Happy Hamentashen, and Carissa the Crane and the Construction Crew, and is a bilingual Hebrew story time facilitator, Jewish comfort food history educator, and immersive storyteller. Based in Chicagoland, her work introduces young audiences to Jewish culture and cuisine through engaging, accessible storytelling. Her book My Mushy Matzah Ball, created for babies and toddlers ages 0–3, offers a joyful introduction to Jewish comfort foods: from bouncy bagels to mushy matzah balls, and is designed to be enjoyed again and again by families.

"Partnering with BagelUp on BagelFest West allows us to bring the Jewish Food Lab's mission to life in a fun way. It's an opportunity to highlight how something as iconic as the bagel can continue to evolve and inspire creativity across generations," says Toby L. Neiman, Associate Executive Director and Head of Strategic Programming at Wilshire Boulevard Temple.

BagelFest West invites Los Angeles to experience the ultimate celebration of bagel culture, where craftsmanship and community converge. Tickets start at $65 for adults and $18 for kids, and are available at https://www.bagelfest.com/tickets. All-Access Tickets are available for $199, which includes on-site parking. For press inquiries, contact Pietra Communications by email at info@pietrapr.com or by phone at 212-913-9761.

About BagelFest

BagelFest celebrates bagels and the artisans behind them. Sample signature bites and schmears from the best bagel bakers in the world, meet the makers, and experience bagel culture like never before with hands-on programming, one-of-a-kind competitions, and family-friendly activities for all ages. BagelFest is produced by BagelUp.

About King Arthur Baking Company

King Arthur Baking Company has been dedicated to spreading the joy of baking since its beginning in 1790. Proudly certified as a B Corp and 100% employee-owned, King Arthur stands as the premier baking resource for both home bakers and professionals. Committed to excellence and innovation, King Arthur delivers unparalleled quality flour and technical support to bakery, foodservice, pizzeria, and culinary customers, ensuring impeccable results with every bake. Explore products, support, and resources tailored to bakery and foodservice customers at KingArthurBaking.com/pro.

About The Jewish Food Lab

The Jewish Food Lab at Wilshire Boulevard Temple is dedicated to celebrating the tastes and traditions of global Jewish food and culture. Grounded in the richness of Jewish experience and history, the Jewish Food Lab strives to create educational and experiential opportunities for all the senses. The initiative serves as a cornerstone of community outreach and cultural programming at Wilshire Boulevard Temple and throughout Los Angeles.

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SOURCE BagelFest