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     Jacob Angel (aka “Jake”) was born to cook! It’s in his genes! His Mother, Gramps & Grandma Jean nurtured his talent and love for making food from an early age.

(Check out this video on for a special Angel family recipe and short bio).

He had a creative side that was not only evident in his ability to create stories, characters and art, but he also had the ability to make a fantastic meal out of just a few ingredients and save the “there’s nothing to eat in this house” conundrum.

     His first real restaurant job was at age 15 at a well known Barbeque restaurant in Memphis, Tennessee, where he grew up. Jake cooked his way through college at the University of Alabama, while studying Children’s Art & Literature.  After college, he quickly learned writing books was a passion, but sitting at a computer all day wasn't cutting it.  The energy of the kitchen was more his speed so he decided to learn more from the #1 chefs back in Memphis. Deciding this is what he was going to do with his life, he went on to culinary school at Johnson & Wales University in Vail, Colorado (now in Denver).

     After culinary school, he decided to focus on Baking and Pastry.  Jake’s passion, determination and skill impressed a famous French Baker and he was awarded a prestigious externship with a French Pastry Chef in Fort Collins.  

     In 1999, after putting in his time working the graveyard shift learning bread and pastry, he and his wife, Kristi, were drawn to the San Juan Islands in Washington, where Jake had spent a summer back in college.  Jake quickly became the Head Chef at The Orcas Hotel and then moved on to Christina’s Food & Wine, where he was hired to take over as Head Chef

(Check out the Seattle Times review from 2001 when he was chef).  

He quickly developed a following of foodies.  Northwest cuisine was another notch on his Southern belt.  


     In 2003, Jacob and Kristi decided to open a catering company called Angel’s Food, which took them all over the country. From weddings to barbeques, they catered any kind of event, as well as worked as personal chefs for several families. They ran their catering business for 10 years before deciding it was time to move closer to family. Hello Bainbridge! 

     Jake’s Pickup opened on Earth Day in 2014.  Jake, Kristi and Jake's Mom, Barbara, decided it was time to revolutionize gas station food.  People need healthy, organic, convenient food options. With the help of a small staff, the hot griddle and bakery was the local scene for six years and won "Best of Bainbridge" in several categories.  When Covid hit in March 2020, the Angels switched gears and provided a large variety of their fan faves in Grab 'n Go fashion.  Seven days a week, the cooler, freezer and pastry rack were constantly stocked with a variety of the family's best recipes, from Jake's famous sandwich buns, BBQ sauce, & pulled pork, to his famous "Big Dill" Potato Salad and Barbara's Banana Pudding in the open-air refrigerator.  Ice creams, cookie dough, soups, entrees. sandwiches, salads, cookies and cakes are still being stocked as delicious "pick-me-ups" ready for any occasion. 

      In January of '24, the hot griddle turned back on and hot food is pumping out once again. 

     You will find recyclable/ biodegradable/ compostable packaging at Jake’s, along with the children’s book he wrote, illustrated and self published, “Ecology From A to Z”.
     Fill up at Jake's!  From old family heirloom recipes, to new daily inspirations, you’ll be glad you did!


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