“MEANING ‘FROM THE WATER’, THE NAME REFERS TO THE WAY THEY PREPARE BAGELS: BOILED IN BUBBLING WATER AND BAKED TILL GOLDEN – ‘THE PROPER WAY’”
Brought to Borough by the team that supplies the bread for Nana Fanny’s famed salt beef beigels, Jewish bakery Moishe’s has been feeding hungry Londoners since 1930. Meaning ‘from the water’, the name refers to the way the bakers prepare their bagels: boiled in a pot of bubbling water and baked till golden – ‘the proper way’, as they call it. Alongside hand-tied bagels, over the years they’ve also mastered the art of weaving the perfect challah bread, the techniques for which have been handed down through three generations. Both specialties can be found at the Borough Market stall, alongside a range of sweet pastries.
