Why BROOKLYN BAY BAGELS

We wanted a proper New York–style bagel — boiled, not steamed, with that perfect chew and shiny crust — and nobody in Sydney does it better than Brooklyn Boy.

Rolled and boiled by hand in Marrickville every morning, they arrive at our cafes still warm. The dough is fermented for 48 hours, giving it that unmistakable tang, and the toppings (everything seasoning, sesame, poppy) are generous.

Paired with our house-made schmears or turned into brekkie sandwiches, they’ve become a weekend ritual for half of Sydney.