Community Bagels makes organic, wildly fermented sourdough bagels in the Northern Rivers of NSW. Each batch is slow-proofed over 36 hours, and it’s that long, patient fermentation that gives them their flavour: deep, faintly tangy and complex in a way no quick dough can reach.

We serve them open-faced and generous with toppings, sourcing high-quality produce and making what we can from scratch, like our house-made cream cheese and house-cured salmon. We believe the best food comes from good ingredients and nothing to hide behind.

More than a bagel, it’s an act of rebellion against the rush, and a gentle move towards slowness and romance. We bake in small batches and bring them to markets and pop-ups across the region, gathering people around good bread and unhurried mornings.

Find us at our weekly pop-ups across the Northern Rivers. Follow along on Instagram for locations and times @communitybagels.