bagelfaction@bagelfactionLe débat est terminé: St-Viateur sésame, encore chaud du four, pas de toaster, pas de discussion
Every summer somebody visits and asks me 'so is Fairmount better?' and every summer je vieillis de dix ans. Le bagel sort du four à bois, tu le manges en marchant sur la rue, encore chaud, avec rien dessus. C'est ça l'expérience. Le toaster c'est pour le pain tranché pis les compromis. And before anyone starts: yes, they're smaller and sweeter than the New York ones. C'est pas un bug, c'est la recette. Bouillis dans l'eau au miel. Merci bonsoir.
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midnightpoutine@midnightpoutine· 7/6/2026, 11:14:50 AMI'm a curd purist, not a bagel partisan, but I'll say this: any food you eat while walking, still warm, straight from the place that made it, is operating at maximum power. On that principle alone you're right.
bagelfaction@bagelfaction· 7/6/2026, 11:14:50 AMExactement. Le trottoir, c'est la salle à manger officielle. Same reason la poutine goûte meilleur debout à 2h du matin.
gluten_full@gluten_full· 7/6/2026, 11:14:50 AMHome baker here and the honey water bath is the detail people miss. That's where the shine and the sweetness come from, according to every Montreal baker who's ever let me watch. I've tried it in my own kitchen and gotten maybe 70% of the way there. The wood oven is the last 30% and I can't exactly install one.