This week's sales are closed · Cambridge, UK

Proper New York bagels. Now in Cambridge.

We're open — homemade, kettle-boiled bagels from our Cambridge kitchen. This week's sales are closed. Join our mailing list to get early access to the next ones.

This week's sales are closed

Join our mailing list to get early access to the next sales.

Public sales open Wed 21 Oct, 12:00

15

hrs

:

36

min

:

06

sec

On the mailing list

907

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A tray of Bridge Bagels, just out of the oven
A tray of Bridge Bagels, just out of the oven

Kettle-boiled, baked fresh daily, homemade, locally sourced, made in Cambridge.

The master plan

We're starting small, on purpose.

To make bagels so good that Britain — and eventually the rest of Europe — falls in love with them. To share the joy of a proper New York bagel with people who may not have discovered it yet, using quality British ingredients to make food that is delicious, nutritious, and good for people and the planet. And to show that a successful business can be a genuinely good thing for the communities around it.

In progress
1Autumn 2026

Bagels, delivered

Online orders, local delivery and select pop-up days — baked from our home kitchen. Bagels and maybe schmear only, while we perfect the recipe.

2Next

Our first shop

A physical home bringing the community together in an aspirational space — sandwiches and drinks/coffee join the menu as we perfect service alongside the food.

3Beyond

A second location

We take what we've learned to a new community and area — perfecting our processes and operations to get great bagels to more people.

This week's sales are closed

Join our mailing list to get early access to the next sales.

Public sales open Wed 21 Oct, 12:00

15

hrs

:

36

min

:

06

sec

Get early access

Takes 5 seconds — we'll email before the next bake goes on sale.

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Early access goes out in list order — 907 bagel lovers are ahead of you.

Student? 10% off with your university email.

The ovens are going on. Know someone who'd fancy proper bagels in Cambridge? Send them our way.

What we're about

Warm. Coastal. A little sun-bleached. Think Saturday morning: bare feet, sea air, the smell of something baking, no rush. British seaside meets New York deli meets Italian trattoria — all three of those places take food seriously and take life easy.

To make bagels so good that Britain — and eventually the rest of Europe — falls in love with them. To share the joy of a proper New York bagel with people who may not have discovered it yet, using quality British ingredients to make food that is delicious, nutritious, and good for people and the planet. And to show that a successful business can be a genuinely good thing for the communities around it.

To bring people together through proper New York bagels, quality British ingredients, and a genuine sense of community. To make a great bagel a normal part of the week, and to make Bridge Bagels part of the neighbourhood — somewhere everyone feels welcome, people come together, and friends catch up over a warm bagel sandwich.

🥯

Quality, always.

Get the bagel right and everything else follows. Homemade, kettle-boiled, baked fresh — if a tray isn't right, it doesn't get sold. How we make them may evolve; the standard doesn't.

🌾

Local, on purpose.

British and local suppliers wherever we can. Not a marketing story — the food is better, and we get to back people already doing great work around here.

♻️

Care about the whole thing.

Ingredients, packaging, staff, customers, what we throw away. Great bagels don't belong in bad packaging. Compostable where we can, recyclable otherwise.

🏡

Love for neighbours.

Cambridge is small. We'll remember your order, your kid's name, and that you don't want sesame. A place where regulars know each other and friends catch up over a warm dozen.

🙂

Serious about bagels. Not about ourselves.

We think about bagels the way Italians think about pasta — obsessively, without apology. Also: bring your dog, your buggy, your loud mate. Warm and welcoming, always.

A taste of the menu

The Bagels

Homemade, kettle-boiled, baked fresh all day.

  • Plain
  • Sesame
  • Poppy
  • Everything

Half dozens and baker's dozens (13) for pickup or delivery.

Schmear coming soon :)

Request a bagel flavour →

Bagel Sandwiches

Phase 2
  • Becca

    Veggie schmear, loaded with fresh veg.

  • Emma

    Whitefish salad — the classic deli move.

  • Leo

    Egg, cheese, bacon, onions, red pepper, spicy mayo.

  • Ryan

    Salt beef — the traditional bagel.

  • Olivia

    Pink tuna (that's salmon — Emma's word), cream cheese, capers, onion, tomato.

Request a menu item →

Specialty coffee

Phase 2

Locally sourced, world-class — the best coffee around, dialled in to stand up next to a proper bagel.

Tell us what you'd order →

Why we're here

Bridge Bagels — our story

We're bringing proper, homemade, kettle-boiled, baked fresh bagels to Cambridge — the kind we grew up loving and couldn't find here.

We're doing it the slow way: local flour, small batches, real care, and neighbours we actually know. If we do it right, a Bridge bagel becomes part of someone's Saturday or weekly commute.

The feeling we're after is Saturday morning: unhurried, a little sun-bleached, the smell of something baking. British seaside meets New York deli meets Italian trattoria — places that take food seriously and take life easy.

Bagels first. Later: Bridge Pizzas (NY-style), Bridge Coffee, and Bridge Donuts — the proper kind.

This week's sales are closed

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Public sales open Wed 21 Oct, 12:00

15

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The people behind the bagels

  • Lauren Robarts

    Lauren Robarts

    Co-Founder & General Manager

    Lauren's chased a proper bagel through every city she's lived in — and figured Cambridge deserved one of its own. After a decade of desk-bound work, she's happiest split between the screen and the bench: sourcing British ingredients, shaping dough, and running the day-to-day so the shop we'll open next actually feels like a place for people. Easy to spot around town with Zelda — her collie, and the spitting image of Lassie — trotting alongside. Real ingredients, real care, and no chain-store shortcuts — she'll learn your order fast.

  • Ryan Walter

    Ryan Walter

    Founder & Head Taster

    Ryan's the reason this whole thing started — he and his wife Rebecca loved going on runs and treating themselves to a Saturday morning bagel sandwich, and when they moved to Cambridge they were sad that nothing like that existed here. He leads business development, strategy, and finance, and still dials in the recipe from the home kitchen: proper New York method, the best British produce, and a lot of taste-testing before a single bagel ships. Entrepreneurship runs in the family — parents and grandparents who ran businesses in car shipping and oil. Long-haired and unmistakably American, he's easy to spot around Cambridge with Livy, his little black cockapoo, in tow.

  • Rossella Cavalluzzo

    Rossella Cavalluzzo

    Marketing & Community Manager

    Rossella rounds out the team — Milan-born, now in Cambridge for an MSc at Anglia Ruskin, with nearly a decade marketing for names like Bialetti, Vinted, Dove, and Wizz Air. She's building Bridge Bagels the same way those brands work when they're at their best: authenticity, quality, and a real community around the food. If it doesn't feel like us, it doesn't go out.

We're hiring

Baker & Operations Lead

Part-time role under Lauren — baking, production, and an extra pair of hands on ops. Flexible hours, early starts, £14.50–£16.50/hr. Start ASAP.

Join our team!

Questions, answered

Are you open?+

Yes — we've opened up our home bakery to perfect our recipe and operation while we make sure there's enough bagel love in Cambridge to support a proper shop. We take preorders of half-dozen and baker's-dozen Everything, Sesame, Poppy, and Plain bagels for collection or delivery. Join our waitlist for early access to our weekly batch, which has sold out every week since we opened.

How do I buy bagels?+

Check the home page for public sales, or join our waiting list to get first dibs on our weekly batches :)

Are these actually New York–style?+

That's our goal, though we certainly haven't perfected our recipe. A lot of our earliest customers have had many a proper NY-style bagel and say we're getting better!

Are your bagels vegan? Gluten-free?+

Vegan, yes! Gluten-free, no :( — though we do hope to make an amazing proper NY gluten-free bagel in the future.

Do I need to join a list?+

We do sell our preorder batches to the public for a few days a week, but you can get early access and updates on our progress by joining our list.

Do students get a discount?+

Yes — 10% off everything if you activate with a live UK university email (.ac.uk) and check out with that same address. No Gmail, no alumni cantab.net. Activate student 10% off.

Allergens?+

We're a home bakery, so we handle most of the 14 main allergens — please tell us if you have any questions. All bagels contain gluten (wheat and barley malt). Sesame and Everything bagels contain sesame; others may contain sesame. Made in a kitchen that also handles eggs, fish, milk, mustard, peanuts, soya, sulphites and tree nuts.

Do you offer wholesale or catering?+

Our capacity is limited, but we love doing catering, and can take on the odd small wholesaler on a case-by-case basis. Email hello@bridgebagels.com to enquire.

How do pickups work?+

When you order, you pick your pickup day and can collect anytime between 4–8pm. You can come earlier, but you may have to wait a bit (cup of coffee's on us!). If you miss your pickup, we'll email you — you can collect anytime the following day between 9am–8pm. They'll be a bit older by then, of course.

How should I prepare my bagels?+

Same day: don't toast. After that: toast. If you won't eat them the same day, ideally bag them (ziplock) and slice and freeze by the best-before date. They can stay in the fridge a long time — just toast a bit longer when you're ready and they're like new.

Recipe ideas?+

Of course the OG is just a bit of schmear — there are tons of kinds, and we'll be selling them before long. Egg and cheese, veggies, tuna… really any sandwich you'd normally make, the bagel can be your delicious bread. Pizza bagels (Ryan's personal fave): marinara, cheese, oven until melted… yum. Peanut butter, PB&J, schmear + sriracha + egg — the list goes on. Tell us your ideas on socials :)

This week's sales are closed

Join our mailing list to get early access to the next sales.

Public sales open Wed 21 Oct, 12:00

15

hrs

:

36

min

:

05

sec

Opening-week perks for founders. No spam, just bagels. Unsubscribe anytime. Privacy