| Beigel Bake | |
|---|---|
 Beigel Bake front | |
 | |
| Restaurant information | |
| Established | 1974 |
| Food type | Beigels, Bagels |
| Street address | Brick Lane |
| City | London |
| County | London |
| Postal/ZIP Code | E1 6SB |
| Country | England |
| Coordinates | 51°31′28.1″N0°4′18.5″W / 51.524472°N 0.071806°W |
| Website | bricklanebeigel |
Beigel Bake is a 24-hour bakery and shop founded in 1974, on Brick Lane [1] [2] in Spitalfields, [3] London, England.
Its menu is focused on beigels, baked in the traditional Jewish style with fillings such as hot salt beef with mustard, chopped herring, and cream cheese and salmon. It also serves pastries and sweets such as Danish rolls, apple strudel, Eccles cakes and cheesecake, as well as white, rye and black bread. Beigel Bake produces 7,000 beigels every day. [4]
The restaurant was rated three stars by Time Out London magazine in 2010 (four stars by the magazine's online users). [5] It was also featured as a location in the photographic pictorial Life in the East End by London-based cabaret duo EastEnd Cabaret. [6]
The bakery offers traditional Jewish bakery staples; most famously their Salt beef beigel. Costing around 7 pounds, and their smoked salmon and cream cheese beigel. They also offer bakery staples such as Challah, a sweet Jewish bread, eaten on Shabbat. they also offer 4 kinds of unfilled beigel:
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A bagel is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Bialy, originally from the city of Białystok in Poland, is a traditional bread roll in Polish Ashkenazi Jewish cuisine.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
A hamantash is an Ashkenazi Jewish triangular filled-pocket pastry associated with the Jewish holiday of Purim. The name refers to Haman, the villain in the Purim story. In Hebrew, hamantashen are also known as אוזני המן, meaning "Haman's ears". "Haman's ears" also refers to a Sephardic Purim pastry, "Orejas de Haman", thought to originate in Spain and Italy, that is made by frying twisted or rolled strips of dough.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
Korean baked goods consists of either snacks or bread. Examples include bread, buns, pastries, cakes, and snacks.
Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.
A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern and Northern Europe, and their descendants, particularly in the United States and other Western countries.