Bross Bagels reopen for click and collect service - here's what's on the menu

Fans of Bross Bagels in Edinburgh can now enjoy their favourite hot or cold bagels as one of the outlets has reopened.

Published 23rd May 2020
Updated 9 th Aug 2023

Bross Bagels Bruntsfield are set to reopen their shop to offer bagel fans freshly baked authentic Montreal style bagels with a range of their popular fillings.

The decision by Bross Bagels to reopen is due to the success of the business's deli bagel delivery service, which has proved popular in Edinburgh, the Lothians and Fife.

Bruntsfield Bross Bagels is open for takeaway, following all social distancing rules and ensuring safety measures are being met at all times.

How will it work?

The Bruntsfield shop will be open every day from 11am – 3pm with a special takeaway menu and a few new treats for their fans.

Customers need to order online through the website, where you will receive a set time slot for pick up.

The team are requesting that one person only from each household comes to collect their bagels from the Bruntsfield shop along with their order number.

Customers are also asked to please respect the strict pink neon social distancing queuing system that are in place at this time.

What's on the menu?

Bross Bagels reopen
The new Bagel

The new takeaway menu includes signature fillings from Bross's cold deli.

Signature hot bagels include: ‘Cluster Pluck’, ‘Hot Chick Club’, ‘Big Apple’, ‘Spicy BAT’ and a brand new hot filled bagel called ‘the HOLE shebang’ which has grilled turkey , melted Swiss,  grilled Pastrami, melted jack, bacon, crispy onions, pink jalapeño and garlic kraut, and Mama Bross’ buffamayo (priced at £6.50).

Bross Bagels are also continuing their recently launched Bross Deli delivery service, which offers home delivery of freshly baked bagels and a range of cold deli fillings.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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