SNEAK PEEK: Inside Motley Bagels’ new Barossa home with open kitchen and cream cheese bar

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Forget the overdone, over-stuffed bagel sandwich.

Motley Bagels is going back to basics and perfecting the art of a simple schemer at its new Nuriootpa shopfront.

With a dedicated cream cheese bar, freshly prepared open-faced bagels and plenty of delicious combinations to discover, the Barossa favourite is bringing something a little different to the region.

The team is putting the finishing touches on its new home at 51A Murray Street, where a choice of 10 bagel varieties and a rotating selection of flavoured cream cheeses are expected to be available in just a couple of weeks.

And for those who can never get enough of their favourite spread, there’s an exciting addition. Customers will be able to purchase tubs of cream cheese to take home, pairing them with freshly baked bagels for breakfast, lunch or a snack whenever the craving strikes.

It’s something owner Esther Barnett has been wanting to introduce for a long time, particularly after countless requests from regular customers.

“We’ve had so many people say to us, can we take cream cheese and we were like, yeah, we wish.”

The permanent bagel range is expected to include everything from colourful rainbow bagels and jalapeño and cheese to herb and garlic, sesame seed and poppy seed varieties.

Gluten-free options will also feature, including blueberry and everything bagels, alongside plans for potato and rosemary, quinoa and sunflower varieties.

For those wondering what to order first, Esther has a personal recommendation.

The smoked salmon cream cheese is whipped with smoked salmon and capers, then served on an open-faced bagel topped with tomato, cucumber and Spanish onion. It’s particularly good paired with a rye and fennel bagel, although customers will be free to mix and match their favourite combinations.

“We do the open faced bagel as we want to showcase the bagel, give our customers bigger toppings that can be done with the open, and, in my opinion, an enjoyable way to eat.”

“Having them open also lets customers mix and match what they’d like to eat and share with their friends.”

Smashed avocado will also feature for those after a fresh vegetarian or vegan option, while a bacon and egg breakfast closed bagel is planned for anyone craving something a little heartier.

The food isn’t the only thing getting a fresh new look.

Inside, the shopfront features a sleek black-and-white palette, chocolate-walnut-stained timber benches and an open kitchen that puts the bagel-making action on display. It’s a deliberate decision by Esther, who wants customers to feel part of the experience.

“I didn’t want to be stuck behind a wall, I feed off other people’s energy.”

There will also be seating at the front window for anyone wanting to chill out with a coffee and a bagel, while the nearby parks offer another option for a relaxed takeaway lunch in the sunshine.

Speaking of coffee, the new store is planning a selection of traditional favourites, from flat whites and lattes to macchiatos, alongside milkshakes and potential fresh juice slushies for the warmer months.

Further down the track, Esther is hoping to introduce interactive bagel-making workshops, potentially during the school holidays. While the official opening date is still being finalised, locals are already eagerly anticipating their first visit.

For Esther, seeing the shopfront come together has been an exciting milestone.

With the finishing touches underway, it won’t be long before Nuriootpa locals can get their hands on freshly prepared bagels and take-home cream cheese without needing to wait for market day.