I brunched on a bragel the other day. ‘Bragel?’ you ask. ‘Whatever is a bragel?’ Well a bragel is an invention of a new French patisserie in Braddon called Baked.  It’s a cross between a bagel and a brioche.

Chef Clement Chauvin, who owns Baked (and Les Bistronomes) with partner Abel Bariller, was determined to create something less dense that a bagel … something with just a wee bit more butter (OK, perhaps a fair bit more). Something that’s full of flavour and fun. He succeeded with Baked’s very own bragel. Better still, Clement has done what many a baker hasn’t managed to do and that’s master a gluten free version with a texture to dream of—soft and chewy.

Baked hasn’t been open long but has already attracted a bevy of fans. It took over the space where the paleo café Tallow and Thyme lived for a while. Now, against the raw brick walls inside, are mega murals by local Canberra artist Christopher Toth and a very French bakery feel. It’s warm and inviting.

Baked opens at 7am for those who are up and at ‘em early with all-day breakfast on the menu. French crepes anyone? Choose from a range, including crepes with house made jam, Nutella or lemon curd and raspberry.

But back to them bragels. Clement poured his heart and soul into creating what he says is ‘the best bun ever’. It took a lot of time, experimenting, failed attempts, but then, voila, the bragel hit the market. He and Abel are so confident in the product they’ve trademarked it. You can have your Bragel Eggs Benny with ham, mushroom, spinach or salmon. The egg and bacon bragel is true comfort food, but Baked doesn’t stop there. Flavours and ingredients change with the season, based on what quality produce is available.

These days you can enjoy a charcoal bragel, which Clement says are hugely popular, with house cured salmon gravlax and dill sour cream, or go for the Hell’s Kitchen, which is enough to really fire you up with its sriracha chili sauce. Or the more relaxed Waldorf (vegetarian) with its winning combo of ingredients—witlof, pear, blue cheese and honey dressing.

Lunch starts early at 11am and what’s on the menu can easily be converted to vegetarian and gluten free options. If you want something heartier, dig into the Black Angus beef patty bragel, or a version with quality ingredients Italians would love—salami, cheese, tomato and fresh basil. A Thai version is also available and the Braddon Bragel, made with buttermilk chicken, coleslaw and mayo, sounds delish.

If you don’t think bragels are your thing, order a fresh salad, a house made sandwich or slice of quality quiche. And what would a bakery called Baked be without sweet treats? Just in time for Christmas, Baked is offering treats that will make sugar plum fairies dance in your head, including holiday red and green bragels.

The display cabinet is lined with other treats, as good looking as they are tasty. Rich and sweet Viennoiserie, croissants, tarts and loaves are all up for grabs, as are a colourful selection of melt-in-the-mouth macaroons. The raspberry millefeuille is utterly amazing and a slice of the pecan, choc and banana loaf is perfect with a cup of coffee or tea.

Abel says heaps of other interesting offerings are on the horizon at Baked, including a liquor licence and some fun happenings with beers. Stay tuned.

Baked is open 7 days (except public holidays) from 7am to 3pm. 44/38 Mort Street, Braddon.

All images courtesy Baked.