Animated sequence: a toasted bagel base is spread with cream cheese, layered with smoked salmon, topped with cucumber and red onion, and closed with a sesame-seed top on a ceramic plate.

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01 — The base

Spread with Craft

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Premium to start

Layered with Salmon

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5° Angle of fall

Fresh by Design

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Premium to start

Stacked to Finish

Built to Bite

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SEC-05 — Frame by frame

Built in layers

190 frames, 7.9 seconds. Nine of them, held still. Swipe →

  1. Toasted bagel base hovering above a ceramic plate
    FR 007Base
  2. Cream cheese spread across the toasted base
    FR 024Cream cheese
  3. Ribbon of smoked salmon falling onto the cream cheese
    FR 053Salmon drop
  4. Smoked salmon folded over the cream cheese
    FR 067Salmon fold
  5. Cucumber rounds falling onto the salmon
    FR 082Cucumber
  6. Red onion rings and cucumber dropping onto the stack
    FR 096Red onion
  7. Sesame bagel top descending onto the fillings
    FR 108Top descends
  8. Bagel top landing as loose seeds scatter
    FR 120Seeds settle
  9. The finished smoked salmon bagel on its plate
    FR 187Built to bite

SEC-06 — Ingredients

Six layers one order

Nothing on a LOOP is there for show. Each layer has a job, and they go on in the same order every time.

  1. 01

    Wheat base

    Malted wheat dough, cold-proved for eighteen hours and boiled in barley-malt water. Toasted cut-side down to order.

    100% wheat · Ø 96 mm

    Toasted wheat bagel base
  2. 02

    Cream cheese

    Full-fat cream cheese whipped with lemon zest and a pinch of salt, spread to the very edge so every bite gets some.

    40 g · Whipped

    Cream cheese spread on the toasted base
  3. 03

    Smoked salmon

    Two days in sea salt and demerara, then twelve hours of cold smoke over oak and beech. Folded on, never laid flat.

    60 g · 1.5 mm slice

    Folds of smoked salmon over cream cheese
  4. 04

    Cucumber

    Cut to three millimetres the morning it's served, so it still snaps.

    6 rounds · 3 mm

    Cucumber rounds falling
  5. 05

    Red onion

    Shaved into rings and rinsed in iced water to take the harsh edge off the bite.

    12 rings · Iced

    Red onion rings falling
  6. 06

    Sesame top

    White and black sesame with poppy seed, baked at five and closed over the stack while it's still warm.

    Baked 05:00 · 220 °C

    Close-up of the sesame and poppy seed top

SEC-07
Story

“We make one bagel. We just make it properly, in the right order, every time.”

Every LOOP starts as dough mixed the night before and boiled at dawn. The base is toasted to order, so the crumb stays soft while the cut face crisps.

Each layer goes on in the order you watched above. Cream cheese seals the bread, the salmon folds over it, and the cucumber and onion sit on top so they stay crisp.

The finished bagel: sesame top, cucumber, red onion, smoked salmon and cream cheese
FR 187Finished stack
A ribbon of smoked salmon falling onto cream cheese
FR 053Mid-fold

A day at LOOP

  1. 22:00

    Dough mixed

    Into the cold room for its long, slow prove.

  2. 05:00

    Boiled

    Forty seconds a side in barley-malt water.

  3. 05:40

    Baked

    Seeded, then into a hot oven until deep gold.

  4. 07:00

    Doors open

    Pre-orders are toasted, stacked and wrapped.

  5. 14:00

    Sold out

    When the day's batch is gone, we close.

SEC-08 — Process

From dough to bite

Six steps, about sixteen hours, one bagel.

0122:00

Mix

Strong wheat flour, malt syrup, salt and a little yeast. A stiff dough gives a dense, chewy crumb.

0218 h

Prove

Shaped by hand into rings and left overnight at four degrees for depth of flavour.

0305:00

Boil

Forty seconds a side in barley-malt water. This sets the crust and gives that shine.

Sesame and poppy seed crust 04 220 °C

Bake

Seeded tops go in first. Out when the crust is deep gold and sounds hollow.

Toasted bagel base 05 To order

Toast

Base only, cut side down, so it crisps on the face and stays soft underneath.

The stacked bagel 06 90 sec

Stack

Cheese, salmon, cucumber, onion, top. Same order, every time.

Order yours

SEC-09 — Pairings

Pairings

What we pour and add alongside. Ask at the counter for the rest.

  • P-01 Filter coffee Washed Ethiopian, bright enough to cut through the cream cheese. £3.20
  • P-02 Dill & caper An add-on for purists. Briny, green and sharp. £0.80
  • P-03 Rhubarb soda Pressed in-house, lightly sparkling, not too sweet. £3.60
  • P-04 Pickled beetroot Sweet-sour and earthy. Good with the salmon. £1.20

Order for 7am collection

A finished LOOP bagel ready for collection
FR 187Ready 07:00

Order by 9pm and we'll have it toasted, stacked and wrapped when you arrive. Catering boxes of twelve need 48 hours' notice.

Order now Catering

SEC-10 — Contacts

Come by

Visit
Your street address
Town, Postcode
Hours
Mon–Fri 07:00–14:00
Sat–Sun 08:00–15:00
Phone
00000 000000
Email
hello@example.com
Sesame bagel top landing on the stack
FR 120See you at seven