By Berlinda Conti | July 2, 2015
His Montreal-style bagels are now sold at more than a dozen community markets around Perth. The range has expanded to include on-trend flavours and some Perth cafes have adopted them as a regular breakfast staple.
Mr Whorrall, Canadian by birth and a devout vegetarian, has forged a loyal following for his bagels, which are hand-rolled using unbleached flour and eggs and then boiled in honey water using unprocessed, locally sourced, Cockburn honey. They are vegetarian (vegan options are also available), halal and kosher-friendly and are low in sugar, fat and cholesterol.
“The Montreal bagel is quite different to the classic New York variety which uses salt in the blend and no eggs,” he said.
“My dream is to make our bagels synonymous with Perth. I don’t believe anyone else makes them the way we do, in Australia.”
The original range, which started out with plain, herb and garlic, maple (made with Canadian maple syrup, and spices), raisin and cinnamon, stone-ground wholemeal, sesame seed, the “sunny” (made with sun-dried tomato, garlic and thyme) and spicy Mexicana, has grown to include the VSSR (vegan, spelt, salt and rosemary), truffle and onion, and Black Forest (made with black Italian chocolate and cherries).
Mr Whorrall and his team will exhibit their full bagel range and takeaway meals at the Good Food & Wine Show, including their bestselling sandwich bagels — avocado and fetta smash and kasundi haloumi, and the popular vegetarian breakfast bagel (eggs, “facon”, cheese and sauce). Bagel chips and the bakery’s distinctive yeast-free doughnuts — sour cream, and buttermilk and chocolate — are worth checking out too.