Smoke is emerging from Cathedral Street in Woolloomooloo as Smoking Gun Bagels opens up to the public.
Owners Mark Treviranus and Dave Young are excited to get rolling and baking their wood fired Montreal style bagels to the eager bagel enthusiasts in Sydney.
Bagels from Smoking Gun are made in Australia’s largest purpose built bagel wood fired oven and topped with seasonal and locally sourced produce. The guys have some brilliant suppliers on board including pre-eminent cultured-butter producer Pepe Saya, who will be making cream cheese exclusively for the bagelry. Coffee will be Mark and Dave’s own blend roasted by Sensory Lab.
The menu has been created by Melbourne chef Jo Barret, head of pastry at Yarra Valley’s Oakridge Winery. Six types of toppings are available on four types of Montreal style bagels, including Hands Off Snakey, wood fired bacon with an herbed egg mix for the breakfast-goer; Queen P, peanut ‘butter’ with macadamia & wattle seed topped with salted macadamia brittle for the sweet tooth and Yid-Life Crisis, wood-fired chicken with charred avocado, kaffir lime & mountain pepper.
Smoking Gun Bagels – 129 Cathedral Street, Woolloomooloo, Sydney.
Open Monday to Friday: 7:00am – 3:00pm, Saturday 8:00am – 3:00pm and Sunday 8:00am – 12:00pm.
www.smokinggunbagels.co | @smokinggunbagelsSydney Unleashed is one of Australia’s premier entertainment publications exploring the latest in lifestyle trends. From Sydney’s finest restaurants, cafes and bars to the hottest in gadgets, products, and home entertainment, Sydney Unleashed is your one-stop lifestyle platform.