Jess and Ryan Kurban’s idea for their cute, emerald-hued bagel shop came after their third visit to New York.

To that end, most bagels are named after big apple icons: the Brooklyn comes filled with pastrami, Swiss cheese, sauerkraut, homemade pickle and horseradish mayo. The New Yorker channels a pizza slice, with mozzarella, napoli, salami and basil.

But it wouldn’t be a bagel cafe without a Lox & Schmear. The schmear is cream cheese with dill and capers, topped with house-cured salmon, sliced tomato, onion and pickles.

Steering clear of the dense variety, the Kurbans use soft and fluffy bagels supplied by Elsternwick bakery Savion Cakes & Bagels. Choose from plain, sesame, poppyseed, onion, and the everything bagel topped with a mix of seasonings.

Bissel is Yiddish for ‘a little bit’ and – true to the name – there’s a little something for everyone here. Gluten-free and plant-based options abound, so bagel enthusiasts of all stripes can satisfy their cravings.