Description
A Montr--al classic, Fairmount Bagel founder Isadore Shlafman has been baking these original bagels since 1949. Their hand-rolled, blanched bagels are baked in a wood-fired oven to create a chewy bagel that is sweet, dense with a larger hole than New York bagels. There are 20 varieties for choose from ranging from plain to sesame seed to spelt and chocolate chip. The store sells all the other...
by 10best
on 27 juin 2013 from 10best
Commentaires éditoriaux
All hail the glorious bagel! Grandpa Shlafman knew what he was doing when he opened a small bagel bakery on Fairmount street in 1949. Three generations later, people still line up for his hand-rolled, wood-fired oven-baked goodness served hot, 24 hours a day. The debate rages over who makes the best bagel: St-Viateur or Fairmount. Why debate? Try both!
by blackbookmag
on 20 mai 2012 from blackbookmag
Bagels in these parts of North America are thinner, smaller, and crustier than the cottony monsters posing as the real thing outside the province. Here, they're hand-rolled, twist-flipped into circles, and baked in big wood-fired ovens right on the premises. Fairmont was founded in 1919 and now offers 20 types, including trendy options like muesli and (shudder) blueberry, but why opt for...
Rated 1.75 stars by frommersca
on 14 décembre 2011 from frommersca
The Original Fairmount Bagel Bakery<br/>
74 Avenue Fairmount Ouest<br/>
Montreal, QC<br/>
(514) 272-0667<br/><br/>Montreal’s first bagel bakery, continues the tradition with a time-tested recipe of hand-rolling, and baking in a wood burning oven. This is another perfect example of a single store, making one thing, really, really well.<br/><br/>I enjoy bagels, but growing up in Western Canada, my exposure to this carbohydrate...
by o-toro
on 28 octobre 2009 from foodosophy