The Bagel Co
Barry Kluwgant grew up around bagels. His grandfather founded Melbourne institution Glick’s, a family-run group of kosher bakeries established in 1968. When Kluwgant’s grandfather passed away, the family gave him their blessing to branch out from the Glick’s brand and start The Bagel Co in Sydney, opening this bakery and cafe on Old South Head Road. (The Rose Bay Glick’s was rebranded in 2018 and in July Kluwgant opened a second location in Surry Hills.)
On the shelves you’ll find poppy and sesame seed, wholemeal, garlic, onion, chocolate-chip and blueberry bagels. Those, plus loaded bagels filled with smoked salmon or tuna with mayo, are available to have in or takeaway.
The bagels are soft with a lovely gloss, the result of a unique cooking process. The generations-old family recipe is so secret Kluwgant will hardly talk about it, except to explain that instead of being boiled and baked, his bagels are steamed before baking.
As well as serving tarts, filled doughnuts and rugelach (a sweet crescent-shaped pastry), The Bagel Co also does a full cafe service. Breakfast and lunch plates might include Israeli-style shakshuka, wholesome salads and simple pastas.
In addition to the Rose Bay store, the brand’s Tempe factory makes between 50,000 and 70,000 bagels every week, servicing wholesale clients including Harris Farm and IGA, as well as the Rose Bay.
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