Bross Bagels has collaborated with Synergy Group Fitness to launch a bagel ideal for healthy New Year’s resolutions.

If you’re planning a healthy start to 2020 but still want to enjoy a treat then head to one of Edinburgh’s Bross Bagels shops to try their latest creation.

The Synergy bagel, which launched today, has been made in collaboration with Synergy Group Fitness and contains chicken breast, basil pesto creme fraiche, sun dried tomatoes, rocket and spiced almond dukkah – and is priced at £6.

The new bagel is available in all Bross locations until the 12th January and in the Leith shop throughout the whole month.

Keen fitness fans can also be in with a chance to win a month free membership at Synergy gyms in either Edinburgh or Livingston by posting a picture of the bagel and tagging Bross and Synergy in the post on social media.

Ross Paterson, Owner and Personal Trainer at Syergy said: “Bagel holes and fitness may not sound like they should go together but damn, The Synergy Bagel just works!

“This is the second year of the Synergy Bagel and I think this surpasses last year’s Chicken, manuka honey mustard and pistachio creation, which is saying something.

“At Synergy we all about supporting local business, and when a local bagel store is this good, it would be tough not to work together.

“Remember to post a pic of your Synergy Bagel on social, tag Bross Bagel and Synergy Group Fitness, and be in with a chance of winning a months free membership at Synergy.”

Established in August 2017, owner Larah Bross has set the bagel scene in the capital alight with her authentic Montreal-style bagels.

Organic and kosher, the bagels are homemade in their Bross Leith bakery, which is a-one-of-a-kind in the city, and each of the shops offer individual menus to cater for all bagel lovers in Edinburgh.

Late last year Bross celebrated their fourth store opening, on Bruntsfield Place. The shop has taken design inspiration from Villa Maria Metro Station in Montreal –  Larah Bross’s hometown, and the menu features all the eclectic range of hot bagels, from vegan to breakfast and pizza toppings.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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