Like all the best things our bread takes time
The secret is in the best ingredients and our culture, both the dough culture and the many cultures that contributed to the creation of the process.
The recipe takes 72 hours, slow and patient for a nutritious simple food served fast. The flavour will stay with you
Meet our starters
"Sydney" - inherited from our baking mentor, he's 37 y.o. strong and distinct, creates beautiful, slightly tangy loaves, airy yet chewy
"San Francisco" - it's the youngest arrival to our family, straight from sunny California. She's mild and delicate, buttery and slightly tangy.
"Kakadu Plum" - sunny and bright, she's a native. Fruity and effervescent like a glass of rose on a lazy summer afternoon
"West End" - we made it! Created in 2014 and has been adding flavour to NYC Bagel Deli bagels ever since. Quirky and nutty, remains a neighbourhood favourite.
"Warsaw" - She's a rye mother culture. Traditional European flavour. Can't make a good Reuben without it
Our range (constantly growing)
Plain sourdough Light Rye
Seeded Sourdough Dark Rye
Green and Kalamata Olive Caramelised Onion and Cracked Pepper