Ina’s Bagels

When Salina of Ina’s Bagels dropped out of art school in New York to chase a dream of skating and surfing down under, she never expected to end up where she is now—running a small, New York–style bagel shop in Marrickville.

What began as a lockdown craving has since grown into one of the Inner West’s most feel-good food stories—and honestly, we’re just glad it comes with bagels.

“After all my Aussie adventures, I realised I’m terrible at skating and surfing, so I pursued other things instead. I always knew I wanted to do business, but I didn’t have anything that really stuck with me,” Salina tells Urban List. “After I graduated from university, I caught Covid and craved nothing but bagels.”

“I’d be online for hours looking for a decent bagel shop, but nothing looked that good to me, so I decided to fly to New York to open my own bagel shop,” she remarks. “I also just wanted an excuse to fly there, because I had nothing to do.”

Before landing its current brick-and-mortar home, the Inner West deli took on plenty of forms. Salina ran market stalls, took on catering jobs and threw herself into a whole lot of research (read: eating a whole lot of bagels) to perfect her recipe—before finally getting the call to take over the bakery the business now calls home.

“I spent two years experimenting with bagels, learning how to feed sourdough, and eating bagels before I started my business,” says Salina. “I got a call in October 2025 asking me to take over the shop I’m in now.”

“It was a brand-new bakery that didn’t work out between the owners, and they wanted me to take over. It was less risk than doing everything myself, so I took it over—and didn’t sleep for months while still doing my 9–5, to make it work.”

At just 24, Salina found herself navigating the chaos of opening her first venue in an ever-changing hospo landscape—but what’s emerged is a genuine labour of love, powered by her creative energy and the kind of community small businesses are built on.

“The venue itself was originally made for a bakery specialising in croissants, so it’s not what you’d expect a bagel shop to look like,” she notes.

“We’re going for a bright exterior, with outdoor seating and blue as our main colour scheme. I want people to feel electric when they walk through the doors. Not just welcomed — I want them to hear the music, see our staff, and feel special while they’re with us.”

While the fit-out might be unconventional, the menu delivers everything you’d expect from a serious bagel joint. The dough is made in-house daily, carefully shaped and rested overnight, blending classic New York chew with a hint of Montreal-style sweetness—a combination you won’t find at many Sydney bagel shops.

“Ina’s Lox is a favourite savoury option. It’s similar to a salmon bagel you get at most bagel shops, but we open it up so it’s easier to eat (especially as a girl), and I think we balance it really well - a savoury chew from the bagel, creamy richness from the cream cheese, umami salmon, and refreshing, slightly sweet onions,” Ina tells us.

But when it comes to Salina’s own go-to, the answer is simple.

“My personal favourite is actually the whipped ricotta and honey. It’s inspired by the gym bro snack of cottage cheese and honey, but I wanted it to taste better, so I made my own version.”

The result is something you can come back to again and again—exactly the kind of place you want in your neighbourhood. There’s also a classic everyday matcha on offer, with more dessert-style drinks in the works.

There’s something refreshingly unpolished about Ina’s Bagels, shaped by trial, error and a genuine love of the craft. And if you’ve ever wondered whether your hyperfixation meal could turn into something bigger, Salina is living proof that it absolutely can.

Image credit: Ina's Bagels | Supplied