In Bagel World, Mon­treal Goes Global

Forward Magazine - - & - BY MICHAEL KAMINER

Crav­ing Mon­treal-style bagels? (You know, the ones that are smaller and denser than the New York clas­sic, and baked in a wood-fire oven?) You might want to con­sider tak­ing a plane to Syd­ney, Seattle or Scot­land, be­cause Que­bec’s hum­ble Jewish-im­mi­grant sta­ple has be­come a hip global phe­nom­e­non, with ar­ti­san tech­niques and or­ganic in­gre­di­ents leav­en­ing tra­di­tional recipes. Where has Mon­treal’s iconic baked treat been trav­el­ing lately? We tracked down bagel­ries around the world, and got the low­down.



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