A retired chiropractor and Los Angeles transplant, Jacobson got into the bagel business in 1995 because, as she says, she was bored and there was no good bread in the area. Tapping the know-how and expertise of Los Angeles friends who started the popular I&Joy Bagel business, she, her late husband Henry, and Jack Herschorn partnered to create Jack’s Famous Bagels. The collaboration resulted in Jack’s unique formula and technique.


“I&Joy Bagels are boiled, Jack’s aren’t,” shares Jacobson. Another secret to the recipe is Kyrol Hi-Gluten flour.


Jack’s bagels, along with the original menu of tuna and egg salad sandwiches, were an instant hit in two Santa Barbara locations and soon arrived in Carpinteria. In 2001, Jacobson bought out business partner Herschorn and began developing a more sophisticated, ever-evolving menu.


Bagels remain the base of Jack’s business with about 3,000 of them made every day and served at hotels, schools, and cafes as well as at Jack’s. The combination of bagel and cream cheese choices appears endless. Along with the usual lineup, bagel types include cinnamon, jalapeno, sun-dried tomato, and chocolate. Spread a little schmear on that bagel. There are garlic herb, lox, olive, chive, jalapeno, sun-dried tomato, and cinnamon-walnut-raisin.


Bagel combinations don’t end there. There are the B-Eggls, a type of omelette on a bagel sandwich. Bagelwiches add extra dimensions – can you say lox and capers? – to the basic bagel and cream cheese. The satisfying crunch of freshness can be heard above the clickity- clack of porcelain plates, the laughter of friends, and whirring blenders.


70 CARPINTERIAMAGAZINE


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