There's much debate over which of the Brick Lane bagel shops is better: The Yellow One (this one) or The White One (Beigel Bake). And you'll find patrons fiercely defending their choices with arguments including: The Yellow One has been here longer (over a century longer, in fact), but it sells bacon, which White One fans will dub un-Jewish and blasphemous on a bagel. The truth is, they're both as good as each other, especially when those hunger pangs surface in the early hours and can only be satiated by a salt beef bagel. We suggest simply joining the shorter queue.
|Venue name:||Beigel Shop|
155 Brick Lane
|Transport:||Shoreditch High St Overground|
|Do you own this business?|
Average User Rating
4 / 5
- 5 star:8
- 4 star:7
- 3 star:5
- 2 star:0
- 1 star:1
Bagels aside... was there today. My bill was 15£ paid 25£ And didn’t get any change. When challenged about the change the person who served me, said I paid 15.. clearly took my change and put it in her pocket. Suggestion just go to the bagels shop next to it. At least they don’t STEAL your money
Cheap, cheerful and great fresh bagels and fillings. Just wish they'd spruce it up a bit to include some half decent seating.
Its cultural importance in the area makes it a long standing pillar that I hope will never be pushed out by the increased commodification of this vibrant area. It's also one of the last places with truly affordable prices, for decent food.
Everyone seems to have a favourite beigel shop on Brick Lane and for most people it's Brick Lane Beigel Bake (aka 'the white one'). Here's why those people are wrong. Britain's First & Best Beigel Shop (aka 'the yellow one') usually has shorter queues, the beigels are just as good and the lighting is way more flattering (this is very important at 3am). I've never shelled out for salt beef so I can't compare the Beigel Bake's signature dish, but I've been eating the Beigel Shop's own speciality – smoked salmon 'n' cream cheese (with lemon 'n' pepper) – for years and it's superb. But you just try telling that to the salt beef zealots steaming up the windows of the Bake every Friday night.