What makes a good breakfast bagel? According to Darko Kmet, the owner of Bricklane Bagels, it’s all about simple ingredients and allowing the bagels to do the talking.
Born in Melbourne, Kmet lived in New Zealand for 21 years, where he owned a mix of franchised and standalone cafes before returning to home soil and opening Bricklane with his partner, Melanie Penny. Kmet focusses on the bagels and Melanie is in charge of the interior, comprising second-hand tables and chairs from Fossil Vintage in Fairfield and German beer-hall-style wooden tables with bench seating, creating a homely feel among books, plants and family-owned trinkets.
There are 15 topping options on offer, from the very simple (butter, vegemite, PB & J or a schmeer of cream cheese), to the more elaborate. You might order classic NYC-inspired smoked salmon and pastrami combos; a Melbourne staple of avocado, tomato, feta and basil; or a Nutella and cream cheese option with strawberries and toasted almonds.
Dairy-based cheeses can be swapped for vegan cream cheese or vegan feta, and prices start at around $6.50 for the butter bagel. Coffee comes courtesy of Melbourne-based Axil Coffee Roasters.
