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Vail Valley’s best hand-rolled bagels at Village Bagel

Village Bagel just opened a second location in Gypsum

Jennifer Weintraub/EAT Magazine
Assorted house-made bagels.
Dominique Taylor/EAT Magazine

When Connie Mazza couldn’t find authentic New York-style bagels in the Vail Valley, the kind that evokes the comfort and joy of home, her now-husband, Chef Anthony Mazza, decided to take matters into his own hands. He baked a single poppyseed bagel for her. From that humble start in 2016, the Mazzas grew a small-batch bagel business out of their home into a bagel empire with two bustling storefronts — one in Edwards and one in Gypsum, which opened in 2023 near the Eagle Country Regional Airport. And as their business grew, so did their relationship.

As a mom-and-pop bagel shop, the Mazzas take immense pride in their food. “We are passionate about old-fashioned food and warm hospitality,” said Connie Mazza. “Our team is committed to preserving the nostalgia of traditional food.”

Village Bagel’s NYC Upgrade with smoked salmon, scallion shmear, capers, red onion and tomato, served open faced.
Dominique Taylor/EAT Magazine

Once you bite into their bagels, you’ll understand the buzz. Each one is created with simple ingredients, hand-rolled, then boiled and baked to achieve the perfect balance of a lightly crispy crust with a chewy center. Flavors range from the traditional — plain, everything and whole wheat — to the adventurous, like chipotle gouda, chocolate chip, and Hatch green chili cheddar. They even offer gluten-free varieties. The freedom to build your own bagel with sweet or savory shmears, such as honey rosemary or scallion, or choose from a variety of spreads and over a dozen add-ons is an invitation to create a sandwich that’s uniquely yours.



If you go…

What: Village Bagel
Where: 34500 US 6, B7, Edwards
150 Cooley Mesa Road | Gypsum
More info:
970-855-2940 (Edwards)
970-705-1682 (Gypsum)
villagebagel.co

The combinations and possibilities are endless, but if you’re overwhelmed by all the delicious options, their menu of local favorites has you covered. The CO Upgrade features an open-faced bagel served with shmear and smoked trout topped with cucumber, red onion and garlic oil, which offers a flavorful and fulfilling bite. Or savor the L.E.O., a creamy, luscious combo of scrambled eggs mixed with chunks of lox and dolloped on a bagel layered with scallion cream cheese.

Chef Anthony Mazza’s philosophy of comfort food with quality ingredients is evident across the menu, which extends beyond bagels.

Chef Anthony Mazza’s philosophy of comfort food with quality ingredients is evident across the menu, which extends beyond bagels. Indulge in the house-made challah French toast, a morning treat featuring custard-soaked slices of challah bread grilled and topped with maple syrup, a sweet shmear and a dusting of powdered sugar. Alternatively, the muffuletta sandwich is a standout for a savory lunch option. Stacked with deli meats and melty cheese on thick made-in-house focaccia and topped with a salty olive spread, this sandwich is oh-so-satisfying.

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EAT Village Bagel 1 DT 6-8-24 Dominique@dominiquetaylor.com Muffaletta sandwich on focaccia bread.
Dominique Taylor/EAT Magazine

If you’re craving a slice, Village Bagel serves scratch-baked Sicilian pizza. “The sheet-pan pizza is Chef Anthony’s original recipe, which he used to dish up as a staff meal before he started his entrepreneurial journey,” explained Connie Mazza. The pizzas have been so popular that they are served for lunch in Edwards daily and are made take-and-bake style for Village Market.

Stop in for breakfast or lunch to enjoy a casual atmosphere and friendly neighborhood vibes with upbeat music, bright red booths, and black and white mountain murals for a Rocky Mountain take on an East Coast-inspired deli. Pair your meal with a latte from their full espresso bar or a freshly squeezed mimosa in the Edwards location. No matter where you get your fix, Village Bagel is shmearing happiness across the mountains, one hand-rolled bagel at a time.

Village Bagel just opened a second location in Gypsum.
Dominique Taylor/EAT Magazine
Muffaletta sandwich on focaccia bread at Village Bagel
Dominique Taylor/EAT Magazine
EAT Directory Edwards

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