Introducing the 'bragel'

From the wee hours of the morning, the oven at Baked on Mort Street is fired up to create the new and innovative ‘bragel’, recently launched as a ‘first’ right here in Canberra.

The unique ‘brioche bagel bun’ is now a trademark and customers are flocking to Baked for their fix.

The charcoal bragel is a winner and these days you can even get your jingle bells on and indulge in Christmas bragels—one red and one green.

Baked is the brainchild of the two owners of Les Bistronomes (just around the corner), chef Clement Chauvin and somellier Abel Bariller. Like Les Bistronomes, Baked is so very French, in this case, French patisserie.

“We worked for months crafting the bragel,” says Clement. “It’s the best bun ever and full of French baked goodness. It’s more buttery and fluffier than a bagel and we’ve perfected a gluten-free version which is soft, chewy and inviting.”

Baked has transformed the space that was, for a relatively short time, the Tallow and Thyme paleo café. One day while chatting, Clement mentioned to Abel that he missed baking. Abel responded by challenging Clement to get baking. Thus, the patisserie was born.

It’s all-day breakfast on the menu at Baked, with lunch starting at 11am.

Kickstart the morning with Hell’s Kitchen if you dare—bacon, avo, fried egg, lime, sriracha chili sauce and chili flakes served in a bragel. The vegetarian Waldorf bragel is packed with witlof, pear, blue cheese and honey dressing. The charcoal Swedish bragel is created with house-cured salmon gravlax, dill sour cream, rocket salad and lemon dressing.

Other egg dishes on offer include bragel eggs benny and baked eggs.

Keen on something sweet? The French crepes include a lemon curd and raspberry and a traditional lemon and sugar.

Lunch bragels include a Thai version, a buttermilk chicken version, Italian and American versions, and ‘the big kahuna’ with pork belly, bacon and pineapple. They’re dished up with chips.

Baked also produces fresh salads, house-made sandwiches, and quiches every day.

And what would a French patisserie be without sweets? Loaves (including a pecan, chocolate and banana), croissants, tarts, and macarons are all displayed in a large cabinet crying out ‘Pick me, Pick me.’ The raspberry millefeuille is pure perfection and the choc custard tartlette decadent.

In addition to the Christmas bragels, Baked has other holiday treats on the shelves, including miniature gingerbread trees.

Raw brick walls are a strong interior design feature at Baked as are two massive black and white wall murals (one of a bragel) created by local artist Christopher Toth who recently completed the three-metre-high mural of the late and well-known local businessman John Hanna.

Baked is open 7 days (except public holidays) from 7 am to 3 pm. The patisserie will soon have a liquor license.

Baked: 44/38 Mort Street, Braddon.