The Berkeley bagel company is discontinuing its Egg Bagel and Eggything Bagel — not because a new federal law mandated it, but because scaling wholesale production means a dedicated allergen line the factory can't currently accommodate.

Emily Winston's Boichik Bagels — the Berkeley operation that grew from Alameda home pop-ups to 12 California locations in seven years — will bake its last Egg Bagel and Eggything Bagel on Saturday, June 21.

The two products stood apart from Boichik's core lineup: soft, golden rounds made with organic eggs and turmeric instead of synthetic yellow dye, in a style that most serious Jewish bagel shops don't carry. (Egg bagels are a mid-20th-century American commercial invention, not a traditional New York Jewish style.) The Eggything was the same base rolled in everything seasoning.

Boichik's explanation points to the economics of wholesale. Allergen-compliance regulations for wholesale food production require that egg-containing items be made on a dedicated, separate production line — a capital upgrade the company says it cannot make right now. Winston designed Boichik's 18,000-square-foot factory at 1225 Sixth St. in Berkeley herself, drawing on her mechanical engineering training, and it opened in March 2023 with automated, robotic bagel-making equipment. Even a purpose-built facility has limits when the wholesale operation scales. "Wholesale regulations basically require them to make [egg bagels] on a whole separate line, which they can't do right now," Boichik wrote on social media.

Some coverage has framed this as compliance with a new federal mandate. That's not quite right. The Food Allergen Labeling and Consumer Protection Act has required allergen disclosure on packaged foods since 2006. California's SB 68 — a menu allergen disclosure law signed in October 2025 and effective July 1, 2026 — applies only to chains with 20 or more locations; Boichik has 12. What's at work here is the familiar pressure point of growing a specialty food business: the product that defines you in retail becomes a production liability at wholesale scale.

Winston launched Boichik in 2017 and opened the first retail location in November 2019 at 3170 College Ave. in Berkeley, in the former Noah's Bagels space. The company now runs three San Francisco locations (Presidio Heights, Upper Fillmore, and Financial District, all registered with the City in early 2024), plus shops in Palo Alto, Larkspur, Santa Clara, Los Gatos, and Los Angeles.

After June 21, the egg bagel leaves the case. The core lineup — the boiled, high-gluten rounds Boichik built its name on — stays.