Wild-fermented sourdough bagels by a powerhouse hospitality duo.
Following the success of its wildly popular Carlton Market stall, Masses Bagels have found a permanent home for its small-batch, wild-fermented sourdough bagels – plus loaves, rolls and more – at “the sleepy end” of Smith Street.
Hospitality duo Jack Muir-Rigby (ex-Etta, Emblaand Hector’s Deli) and Carmen Newton (Market Lane) are the team behind the venture, originally introducing Melbourne to their perfectly chewy, boiled and baked bagels through pop-ups at Etta. You’ll still find Masses at various markets around town, but the selection is wider at the Fitzroy flagship.
Its menu includes bagels of the sea salt, everything, fermented habanero, and cardamom varieties, plus tartine-style open bagels with sweet and savoury spreads and toppings. This might include vegan salted cashew cream, or hot smoked trout with Schulz Organic Dairy quark and pickled heirloom zucchini, plus salty add-ons like anchovies or Yarra Valley salmon roe. Coffee is by Market Lane.
