The two friends, Sammy and Asher left the Israeli army and moved to London out of adventurousness. They opened their own bakery in the middle of London's old Jewish quarter and started to sell something what none sold before; the Beigel. We talked with Asher's son Nathan about their story of success.
Beigel is a delicious invention of polish Jewish people from the 16th and 17th century. As a benefit from global immigration it quickly spread through and became very popular in Europe, the United States and in Australia as well. But let's be honest, this slightly sweet pastry baked fresh and filled with goodies is truly a great dish.
As you can see it already from outside, Beigel Bake on Brick Lane is famous for it's salty beef. Stuffed in the beigel with some mustard and pickle it is a classic and wonderful choice for lunch. But in case if you want to make your decision difficult, the cream cheese and smoked salmon is also a top choice!
The pastry of the beigel is made fresh according to the family recipe at the backside kitchen. The dough is leavened and knead for hours, shaped and boiled in plentiful water, then baked in oven. This process ensures the beigel to be soft inside and shiny outside. The dough is slightly sweet as it is in New York.
There are no taxi drivers in London who wouldn't know the address of Beigel Bake by heart. They are crowded for breakfast, lunch, for dinner and for the time of late night snacks. The guests also from all over the place; businessmen in suits, east Londoner hipsters, but conservative Brits and the night kings of the party life also come here. The bakery on Brick Lane produces and sells 7,000 bagels every day and open 24/7.
If you happen to be in London do visit them before, between and after your sightseeing! (159. Brick Lane London E1 6SB)