Beigelry

Features

bakery

When the nine wire baskets behind the counter are empty, that’s it. The Beigelry is sold out for the day.

Owners Brendan Petty and Hong Pham – former bakers at Coles and Baker’s Delight – start their day at 1am, hand-rolling up to 500 bagels at their kitchen in Greenacres. Beyond plain bagels, they stick to the classics: blueberry, cinnamon raisin, poppyseed and so on.

Petty fell for the baked rings after two years working and travelling in Canada and the US. He’d like to produce the Montreal-style bagels he first learnt to make, but they require a pricey wood-fired oven. Rest assured – the duo’s dense, chewy New Yorkers are no downgrade.

Once they’ve finished baking, Petty and Pham head to the Central Market to collect New York-style fillings from Barossa Fine Foods. These include pastrami, mustard and cream cheese; turkey and cranberry; and smoked salmon and cream cheese. Due to repeated requests, they also offer Aussie takes such as smashed avocado with feta. You can also pick up a soft drink or cold-brew coffee.

There are just a few stools on which to enjoy your bagel and watch commuters hurrying through Topham Mall. The bare-bones space opened in mid-2015 with the help of Renew Adelaide. Technically, it’s still a pop-up, but we’re optimistic it will find a better home, complete with an on-site kitchen to stop those baskets from running out.

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