Between working 40-50 hours per week and life generally, it had been hectic behind the scenes. But I finally went on my first vacation in 2.5 years(much-needed) to Montréal (also called the Paris of North America).
As a baker and a fermentation enthusiast, these 2 food experiences really stood out and I thought y’all might find them interesting too.
1. *FRESH* Montréal-style bagels (ofcourse):
Yes, fresh is the key here. This was my first time trying fresh, hot-out-of-the-oven bagels; honestly, it is a game-changer for bagels.
Montréal bagels are hand-rolled, poached in honey water and cooked in a wood-fired oven that lends them their distinct sweetness, crunchier crust and chewiness.
Some food history about these bagels from Montréal’s official website:
Being a very multicultural city, Montréal’s food scene was built largely by immigrants. Eastern Europeans who settled in Montréal brought their culinary customs, the biggest contribution to the city’s gastronomic identity being smoked meat and bagels.
The bagel was brought to North America by Jewish immigrants from Poland and other Eastern European countries. Controversy surrounds the question as to who brought the bagel to Montréal. Historians cite Chaime (Hyman) Seligman as the one to father the Montréal bagel where he sold them out or a carriage then establishing a bakery Saint-Laurent Boulevard in 1900.
In another interpretation, Isadore Shlafman and Jacob Drapkin were said to be the first to introduce the bagel to Montréal. They opened a bakery located in a back alley on Saint-Laurent Boulevard whose address only appeared on record in 1932, but is said to have opened as early as 1919. After a falling out, Shlafman relocated to Fairmount Avenue in the Mile-End and founded Fairmount Bagel Bakery in 1949, where it is still run by his grandchildren. In 1953, Myer Lewkowicz, began working for Seligman until he was able to open his own bagel business in 1957 on Saint-Viateur Street. After a brief partnership with Shlafman, Lewkowicz established St-Viateur Bagel in the 1950s.
Both St. Viateur & Fairmount Bagel shops are popular in the city and have their own loyal fans. I tried fresh hot bagels at both shops and I might be slightly biased towards the St. Viateur bagels - I was able to spend more time in their store and observe the making of these famous bagels with a much clearer view of their production space.
2. Visiting a fermentation-forward restaurant/pub:
This was another very new and exciting food experience on this trip. Before I share more, I must say that Chinatown never disappoints. And Chinatown in Montréal had so many gems that we ended up going there 3 times in a span of 5 days!
Coming to Poincaré, this restaurant & bar’s menu highlights fermentation, preserves and canning of local products and seasonal produce. Known more for its wines & beer selection, its limited but delicious food menu was also fermentation-inspired.
We tried their Lacto-fermented fries (so cool!!), a seasonal fermentation platter, the veggie burger with fermented coleslaw and a baijiu-based cocktail (Baijiu is a Chinese liquor made by cooked fermented Sorghum or occasionally other grains like corn. rice, wheat etc).
Everything had that beautiful, complex flavour profile that fermentation lends. It was amazing to see a full fermentation-inspired menu in a bustling space! I do hope more and more places follow the same - not only to incorporate amazing flavours but as a way to smartly address food wastage and adopt sustainability.