First look at Bross Bagels 'nocturnal' menu - available from new Portobello shop

Bross Bagel fans in Edinburgh can now enjoy a new evening menu.

Published 18th Feb 2021
Updated 9 th Aug 2023

Edinburgh’s Bross Bagels has launched a brand-new nocturnal menu, available for delivery and collection from their new premises on Portobello High Street.

In a first for Bross Bagels, the new evening menu will be available to order every Friday and Saturday between 6-10pm.

Delivery is available from within a two mile radius of the new shop, and there's also the option of a socially distanced click and collect service.

Dishes from the newly launched ‘Dark Side of the Hole’ menu include a collection of Bross’ much loved Hot Bagels and Pizza Bagels, as well as never before served dishes such as The Brossage Roll (£6.50) - a New York street-style hot dog in a bagel bun, with a vegan alternative.

There's also The Bross Burger (£8.50) - two all turkey burger patties with Mama Bross’ Rock Sauce, lettuce, cheese, pickles and bacon, on a challah seed bun - a traditional Jewish egg-rich, slightly sweetened bread roll that is braided
before baking; Dirty Fries (£4.50) – freshly cut fries with deep fried pastrami lardons, cheese, crispy onions, jalapeños and Mama Bross’ Rock Sauce, and much more.

Founder Larah Bross said: “Let’s face it, evenings have been pretty dull since lockdown. You know it’s bad when you envy your bins because they’ve been out more than you! Here at Bross Bagels we know exactly how you feel.

“Our brand new ‘Dark Side of the Hole’ is the nocturnal opening you don’t want to miss.

"A night-time appearance more exciting than a fox in a top hat and a monocle, we’re certain the menu will become local residents’ new favourite thing to do in the dark."

The new menu offers a little sneak peek of things to come at the Bross Bagels Bakery, which is located in the converted bank building at 177 Portobello High Street.

The bakery boasts a new Moretti Forni oven, allowing the Bross Bagels bakery team to produce all of the brands own bagels in-house to the Bross custom Montreal-inspired recipes.

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All of the new menu’s artisan bagels, challah burger buns and hot dog buns are freshly hand crafted in the new shop, and made from authentic Montreal bagel dough.

The Portobello Bakery is now supplying all of Bross Bagels’ five shops currently in operation for safe collection throughout lockdown, as well as their bagel delivery and deli services.

The bakery opened following an initial crowdfunding phase, with almost £100,000 raised by Bross Bagels ‘Shareholers’.

Larah Bross explained this, saying: "We’ve been able to start production in our brand-new bakery and launch this epic new menu thanks to our amazing ShareHolers - our bagel loving pioneers who have invested with us and spread a hole lot of love.

"We’ve raised a phenomenal amount so far which means we’ve been able to significantly upscale our production to meet demand.

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"We would love it if we could hit our target of £150,000 by the end of March so we can let even more people try out our new menu and complete the refurbishment of the bakery and outside garden in time for that glorious day when lockdown is lifted."

For more information and to order from the Bross Bagels ‘Dark Side of the Hole’ menu, visit the Bross Bagels website.

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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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