We’ve become synonymous with great bagels at Cow&Co, and we have The Bagelry to thank for that. Based here in Liverpool, the guys at The Bagelry bring our eagerly anticipated deliveries of fresh bagels by bicycle, which are piled high on the counter ready for the lunch rush.
Made from the best quality organic and untreated flour from Shipton Mill in Gloucestershire, the dough is slowly risen over 12 hours, then hand rolled, boiled in a copper pan and then baked.
What’s more, our Liverpool tap water is similar to the high calcium water that supplies New York City, which allows the guys at The Bagelry to create the most authentically chewy bagels possible. Who knew!?
We catch up with Rhonda Davies from The Bagelry kitchen…
WHO IS BEHIND THE BAGELRY?
Natalie and I are two friends from north Liverpool who met at 6th form and have somehow drifted from one project to another and come together to make a success out of this one.
Duke St. Espresso had not long opened and had a small food menu that consisted of bagels with various fillings. The coffee was great but the bagels were poor quality because they simply could not buy a decent bagel in Liverpool. At the time, I was working in a job that I hated and had the idea to try making bagels for Duke St and see how popular they were as an experiment. They sold well and people really liked them so Natalie got involved and we started supplying the newly opened Unit 51. We now have 10 customers in the city centre and south Liverpool area.
TELL US ABOUT AN AVERAGE DAY AT THE BAGELRY?
The day starts around 4am when we get the oven and a pan of water on, roll the dough (made the day before) into bagels and set them out to prove again. Once the water is boiling we add malt and boil the proved bagels before baking them. We take it in turns to do the early morning shift and the other makes dough in the afternoon, as both Natalie and I have full time jobs alongside the business. Once all the bagels are baking we usually get a pot of coffee on the go and eat one straight out the oven, watch the sunrise then start packing them for delivery.
WHAT’S NEXT FOR THE BAGELRY?
Our goal is to have a bagel bakery and sell all types of bagels, pretzels, simits, crumpets, and many more of the smaller baked breads you just can’t seem to buy fresh anymore.
Thank you, Bagelry, for literally being the bread and butter to our lunch menu. Liverpool friends, be sure to come and try a Bagelry bagel piled high with tasty Cow&Co fillings… you won’t be disappointed!