A group of 10 of us bakers from the bread circle went to the Bagelry on Monday night for a workshop on how to make bagels led by the wonderful Rhonda. Extraordinary commitment goes into the running of the cafe by Rhonda and Natalie and other helpers – 200 bagels made a day of different types – poppy seed; sesame; jalapeno, cinammon and using only organic ingredients (as much as possible) and cakes of different and delicious sorts. We learned how to make them and all had delicious bagels to take home too. We thought we’d have an experimental sourdough bagel bake in our bakery one evening. To be planned at the bakers lunch tomorrow.
For those of you who dont know it, do try it out – the Bagelry, 42 Nelson St, Liverpool L1 5DN (near the gate of Chinatown)