Edinburgh's Bross Bagels introduce two new limited edition flavours

To celebrate National Seafood Week and National Chocolate Week which both fall in October this year, Bross Bagels in Edinburgh have created two limited edition bagels – ‘Cray-Cray’ and ‘Chocolate Cheescake to mark the occasion.

Published 10th Oct 2019
Updated 9 th Aug 2023

The  limited edition bagels will be available during National Seafood Week - 4-11th October and National Chocolate Week - 14-20th October in all Bross locations in Edinburgh.

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

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 three shops offer individual menus to cater for all bagel lovers in Edinburgh.

Owner of Bross Bagels Larah Bross comments: "We had to do something special for our bagel lovers in honour of both National Seafood Week and National Chocolate Week.

"Seafood and Chocolate are two of our favourite things to eat and indulge in here at Bross Bagels and we created these limited edition bagels for each celebratory week only.

"So far ‘Cray-Cray’ is going down a storm complete with crayfish salad, watercress, pickled beets and finished with horseradish mayo. We can’t wait for you all to try our ‘Chocolate Cheescake’ which hits all of our shops on Monday. You are in for a treat!"

As well as a string of awards, Bross Bagels were delighted to be awarded with the ‘Highly Commended Recognition Award’ at this year’s Scottish Women’s Awards 2019.

They also have further plans to expand, with the opening of a fourth Bross Bagels shop in Bruntsfield

The limited edition bagels

Bross Bagels limited edition

The chocolate cheesecake bagel

Cray-Cray

Crayfish Salad, pickled beets, watercress & horseradish mayo

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£6 - available in all shops

Chocolate Cheesecake

Chocolate Cheesecake Schmear

£5 - available in all shops

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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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