One year ago Brooklyn Boy Bagels was born with a Sunday pop-up tenure at Darlinghurst small bar Darlie Laundromatic. Native New Yorker and owner Michael Shafran worked as a food writer when he first arrived and was disheartened by the state of Aussie bagels. “I pretty much exhausted every opportunity to find a decent bagel here,” he explains. “When you grow up in NY, the Sunday thing is to go the local bagel shop – where the bagels are coming out piping hot – get a dozen bagels, cream cheese, Tropicana orange juice and the NY Times. Then you bring it home and have a couple of friends over. That’s a normal Sunday experience.”

What began as an exercise in bringing the authentic bagel taste to the streets of Sydney, ended as a local traffic hazard when lines started to extend down Foley Lane. Its authentically boiled and hand-rolled artisan bagels are a weekend market staple with popular stalls at The Beaches Warriewood, Frenchs Forest and the Entertainment Quarter markets, but it is the allure of Brooklyn Boy Bagel’s Sunday deliveries that is helping bagels to worm their way into the hearts of Sydneysiders. Shafran also reveals that he is perusing real estate classifieds in the hope of finding Brooklyn Boy Bagels a permanent home. “I’m looking at real estate sites as we speak. I’m looking anywhere between Darlinghurst and Marrickville; we want somewhere with a cool New York vibe.”

Jump online and email Brooklyn Boy Bagels by Saturday night – generally by about 8pm; check its Facebook page for live updates – to order your choice of plain, caraway seed, garlic, poppyseed, sesame seed, a mix of all five or the cinnamon and raisin. It also offers an ever-evolving selection of house-made cream cheeses such as: dulce de leche; garlic, chive and spring onion and bacon, bourbon and maple. But, be warned, the minimum order is $48, which means after cream cheese you will be staring down at least nine bagels, so either cancel your food plans for the next few days or invite some friends over for brunch.


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