Max Bagels: The new kid on the block
I've been a fan of this duo from the Gusto Paella stand at the Old Biscuit Mill for some time. These guys are serious Foodtrepreneurs (food entrepreneurs). From their humble beginnings at the Old Biscuit Mill making some of the best Paella around, to starting up the SUP (Supper Club) dinners to starting a pizza truck. And now after some rumours of them starting up a Bagel joint, they opened their doors to this hole in the wall and I finally got to try it!
I was introduced to bagels at a young age, I thought it was strange, a roll with a hole? But after trying out a couple home made bagel sandwiches, I fell in love with them, the texture is light and fluffy and it goes well with salmon cream cheese. I was super stoked to hear that Andrew Kai and Matthew Freemantle were on a mission to open up a little bagel shop of their own.
The shop is in trendy Bree street, which is fast becoming my favourite hangout spot in Cape Town. Home to Jason's Bakery, Biergaarten (the former &Union) and a number of other cool places. Max Bagels can be found opposite Clarke's in a little hole in the wall. They've done an amazing job with the interior design and it gives the shop a unique personality. Their bagels are hand made New York style, boiled and then baked to perfection. Their menu is nice and simple with all the classics and a few new treats, like the Frankie Fenner pulled pork Bagel and the cinnamon bagel with salted butter, I'm a sucker for sweet treats. I ordered the "Everything bagel" (which is a bagel with poppy seeds, sesame seeds and other fun things) salt beef, gherkin and mustard bagel, since I didn't want to be boring and try the ol' classic trout and cream cheese. The bagel was fantastic! Freshly made with just the right amount of ingredients, the bagel itself was light, fluffy with the outside just slightly crunchy.
Max Bagels is probably going to be my new lunch spot. Don't take my word for it though, go and check 'em out.