top of page

WELCOME!

 

Babushkas Bagels

are different to the rest !!

 

The flavour is throughout

...not just on top.

 

Our Bagels are made the old traditional way, no cutting corners.

 

All our Bagels are

Hand rolled,

Boiled & 

Baked.

 

Using only the finest ingredients

they contain NO Egg & No Dairy

 

Firstly we let the dough sit and rise. Then hand roll each and every bagel creating a tight dough. Our bagels are then boiled, not just sprayed, but totally immersed in boiling water. Finally we bake them. This process gives our bagels their unique texture – crusty and shiny on the outside and soft on the inside.

CONTACT US

 

Phone:  0413 081 833
Email:  babushkasbagels@gmail.com

 

 

MARKETS

 

  • Blackheath Growers Market

  • Camden Fresh Produce Market

  • ​Castle Hill Hawkesbury Harvest Farmers & Fine Food Market

  • Cobbitty Village Market

  • Liverpool Growers & Foodies Market

  • Richmond Good Food Market

  • Springwood Growers Market

 

ORDERS

BAGELS IN A BOX via Australia Post

FOR ALL DETAILS & ORDERS PLEASE CONTACT US ON
FACEBOOK
MESSENGER 
INSTAGRAM
TEXT 0413 081 833
EMAIL
babushkasbagels@gmail.com
OUR STORY

 

Our family businesses M & N Belonogoff  Delicatessen in Punchbowl and my Grandparents Patisserie in Canterbury & Enfield have operated for over 50 years bringing unique fine food to the public … so we know our food !


Our traditional bagel recipe is a tried and true recipe.... handed down through generations...

now 90 years old.

 

Over the years we have supplied and are currently supplying some of the biggest delicatessens and restaurants in the CBD and Blue Mountains and local produce markets. And currently we can be found at Richmond Good Food Market, Shire Farmers Market, Warwick Farm Trackside Market, Concord Market, Castle Hill Farmers & Fine Food Market, Springwood Growers Market, Blackheath Growers Market, Shire Farmers Market, Market By The River & The Farms Market

              Our Punchbowl Delicatessen                                    Michael & Natalie Belonogoff

bottom of page