Berkeley’s Boichik Bagels, hailed by the New York Times as some of the finest New York-style bagels in the country, are now available in the South Bay.

On Thursday morning, self-made bagel master Emily Winston opened her largest retail shop to date in the Mission Park Marketplace in Santa Clara’s northern tech corridor.

Here, Winston and her team will feed local residents, Silicon Valley companies and commuters (it’s located near the Highway 101/Montague Expressway juncture). With baking facilities at this shop, they have the capacity to boil and bake hundreds of bagels every hour.

Topping the menu of 15 bagels are the popular Everything, Eggything, Pumperthingle and Pumper Raisin Swirl. Unique cream cheese flavors include Horseradish Cheddar, Hatch Chile and the seasonal Apple Ginger, with a touch of maple and cinnamon. Boichik also sells smoked salmon and house-made whitefish salad and makes sandwich combos.

Available again are loaves of Triple Chocolate Coffee Cake, which Winston calls a “gourmet-ified” version of the Entenmann’s cake found back East.

Oakland’s Mother Tongue Coffee supplies both the drip and the chocolate malted iced coffee.

Boichik now has shops in Berkeley, Palo Alto, Larkspur and Santa Clara, and production facilities in two of those cities. What’s coming up?

“San Francisco is next,” she said. “People have been begging me forever.” And she’s also received requests from plenty of Los Gatos residents, so she’s pondering the South Bay options.