British-born Jake Lazar moved to Denver at the age of seven. Today 23, Jake and his mother Victoria run a baking business together.
Where and what did you study?
I studied finance at Indiana University in Bloomington. That is also where the business began, in a rented kitchen between classes.
What is Lazar Family Bakehouse?
It’s a family bakery specializing in mandel bread, made from my great-grandmother Jeanne’s recipe.
We make it two ways: full-size pieces and MandelBites, our bite-size version. My mom, Victoria, and I run the business from a commercial kitchen in South Denver. You can find us at Denver International Airport, at hotels across the Front Range and at local grocers and coffee shops. We deliver across Denver and ship nationwide.
Do you enjoy baking yourself?
I do, but I enjoy it most with my mom. She is a professionally trained baker and has taught my brother and me plenty over the years. The best part is sharing a recipe that has been in our family for four generations.
Are there other recipes of Grandma Jeanne’s that you remember?
Her rugelach and her butter cookies. I was too young to have had much of those, but my mom remembers them well. Jeanne traveled with all of them, a suitcase packed with desserts instead of clothes whenever she visited family.
Any more of her baked goods that you might introduce?
At the moment, mandel bread is our focus, and there is still plenty of room to grow within it. MandelBites is one example, and there are more flavors and formats to explore. Down the road, her rugelach or butter cookies could be next. For now, our hands are full.
How was the process of starting a new business? Can you share a challenge and a success?
Two years ago I set out to build a brand around my great-grandmother’s mandel bread with little experience running a food business. Sourcing, packaging and even building a website were all new to me. I learned by trial and error and leaned on great mentors along the way.
Our biggest challenge has been education. Most people have never heard of mandel bread, so nearly every new customer starts with an explanation.
Our biggest success has been the partnerships we have built across Colorado, from airport retail to hotels, and becoming a partner they can count on.
Why be Jewish?
To me, being Jewish is about connection and lifelong learning. I grew up with a strong sense of Jewish pride, shaped by BBYO and Alexander Muss High School in Israel.
The older I get, the more I realize how much there is still to learn about Judaism. Questions lead to more questions, and I believe that journey of learning is what our culture and life are about.
How do you choose the charities the bakery contributes to?
Good food was always present in my house. Growing up, it struck me that many people in my own community did not share that privilege. Tikkun olam has always been important to me. It shaped my time in Scouting and my volunteering with Denver organizations focused on hunger. Today we donate 5% of our profits to food charities, including Food Bank of the Rockies and No Kid Hungry. We hope that as the bakery grows, so does what we give back.
It is also a way to honor Jeanne, who was known for her generosity.
Who has been an inspiring figure in your life?
My dad, Mitch. Over his career he worked at and started several companies and succeeded with persistence, an unmatched work ethic and a people-first mindset. Those are the values I try to bring to my own business. What I admire most is his drive to keep finding meaning. After a long career he could have retired. Instead he found a new passion in real estate, and it has been a joy to watch him build something new.
He always pushes me to be better, and I am grateful for that.
How do you nurture your British side?
Football (soccer) and friends. Ifollow Chelsea (English Premier League) and we host friends from abroad every now and then. I also attempt the accent when Ican, with mixed results.
What book are you reading?
The Richest Man in Babylon, by George S. Clason.
TV series?
My favorites are “Chuck” and “The Office.”
What do you do in your free time?
Skiing and training jiu-jitsu.
Guilty pleasure?
A chocolate concrete with Oreos and hot fudge.
Favorite spot in Colorado?
The slopes at Breckenridge, Copper or Keystone.
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