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Fairmount Bagel, at 74 Avenue Fairmount Ouest, was opened by Isadore Shlafman and his son Jack Schlafman in 1949. One story credits Isadore with baking the first bagel in Montreal as early as 1919 along the Main.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a distinctive variety of the traditional bread product shaped by hand in a ring from yeasted wheat dough, which is first boiled for a short time in water and then baked. In contrast to the New York-style bagel, it is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).
For a different version of the origin, see the Chaim (Hyman) Seligman's story.
Brick Lane, London
May 2012
If I was better at this sort of style I'd have waited until he turned and noticed me to shoot. Oh well, what's life without some aspirations?
Leica m6
Leica Summicron 35mm
Fuji Neopan 400 developed in TMAX (1:4)
September 8, 2018-Hempstead--Governor Andrew M. Cuomo receives endorsements from Everytown for Gun Safety, Moms Demand Action, Fred Guttenberg, and from Linda Beigel Schulman, whose daughter and son respectively were Parkland High School shooting victims, at a rally in Westbury, Long Island.
salt beef beigel at Brick Lane Beigel Bake , if you are ever in Brick Lane this is a great place to eat , the salt beef beigel is to die for , a cuppa is cheap , and they are open all the time
another image from the bagel shoot last weekend. These bagels are the best, full of seeds, texture, and of course salt
St. Viateur Bagel Shop, at 263 St. Viateur Ouest, was opened in 1957 by Myer Lewkowicz. Current owner, Joe Morena, with over 45 years of experience in the bagel business, oversees a family business that has grown to include 4 bakeries and 2 Bagel Cafés in Montreal. The landmark bagel shop operates 24/7 and sells over 1,000 dozen bagels a day, each and rolled and baked in a wood-burning oven.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a distinctive variety of the traditional bread product shaped by hand in a ring from yeasted wheat dough, which is first boiled for a short time in water and then baked. In contrast to the New York-style bagel, it is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).
Montreal bagels, like the New York bagel, were brought to North America by Jewish immigrants from Eastern Europe. One story claims the bagel was first baked in Montreal by Chaim (Hyman) Seligman, who sold his bagels on the Main from the back of a horse-drawn carriage. Seligman went in business with two men, Myer Lewkowicz and Jack Shlafman. Seligman and Lewkowicz founded St-Viateur Shop; Shlafman went on to found Fairmount Bagel. Fairmount Bagel’s sign pays homage to Seligman’s practice of stringing bagels together for sale by the dozen.
For a different version, see the <a href="Fairmont's story
Dough:
375 g leaf-lard or butter, 900 g flour, 100 g icing sugar, 25 g yeast, 10 g salt, 2 egg yolks,1ooml sour cream, 200ml of water
Poppy seed filing : 400 g poppy seeds grind, 350 g sugar, 1 lemon (juice and peel) , 50ml of water, 1 / 2 teaspoon cinnamon, 75 g raisins, 2 tablespoons rum
Walnuts filing: 400 g walnuts grind, 350 g Zuker, 50ml milk, Vanila, 1 / 2 teaspoon cinnamon,
1 lemon peel, 75 g raisins, 2 tablespoons rum
To brush: 2 egg yolks and 2 egg whites
Preparation
First, the filling can be prepared. Raisins put in rum. Poppy seeds, grind in a coffee mill with puder sugar. Ground nuts, too. All the ingredients for both fillings separatly mix and bring to a boil and let cool briefly.
Mix fat with ½ of flour and egg yolks, sugar, yeast crumbled. Add rest of flour, cream, gradually add water and work out well, best by hand. The dough should be elastic and hard, should not stick to working surface. No additional flour need for the surface.
The dough devide so that for onea roll take 270g(9oz) , for one crescents 30-35g(1 oz). Form each peace as ball and let rest for 30 minutes in refrigerator. From the measure can be made or 4 -6 Beigel (rolls) and 16-20 croissant.
For each croissant and roll shall be taken same amount and dough,1:1. Prepare rolls and croissants as on flowing pictures.
The marble-like surface: Spread with the egg yolk and let stand over night in cold to dry and burst (8-10 C, not in refrigerator), next morning brush with egg white. Make hols with a stick around 2 cm (one inch) distance, the holes are essential application for steam to go out and not to burst on side. Bake at 180C (350F) for 30-35 minutes.
Sad to learn that the lady owner and her daughter were murdered a few days ago at their home.
(stabbed to death)
The son has appeared in court charged with their murder. The place and people were (are) a legend in the East End
(PS- These are customers, not family!)
Architects; Neylan & Ungless, 1966. Improvements/alterations to parts of tall slab blocks by ARU (Florian Beigal & Philip Christou) 1994.
St. Viateur Bagel Shop, at 263 St. Viateur Ouest, was opened in 1957 by Myer Lewkowicz. Current owner, Joe Morena, with over 45 years of experience in the bagel business, oversees a family business that has grown to include 4 bakeries and 2 Bagel Cafés in Montreal. The landmark bagel shop operates 24/7 and sells over 1,000 dozen bagels a day, each and rolled and baked in a wood-burning oven.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a distinctive variety of the traditional bread product shaped by hand in a ring from yeasted wheat dough, which is first boiled for a short time in water and then baked. In contrast to the New York-style bagel, it is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).
Montreal bagels, like the New York bagel, were brought to North America by Jewish immigrants from Eastern Europe. One story claims the bagel was first baked in Montreal by Chaim (Hyman) Seligman, who sold his bagels on the Main from the back of a horse-drawn carriage. Seligman went in business with two men, Myer Lewkowicz and Jack Shlafman. Seligman and Lewkowicz founded St-Viateur Shop; Shlafman went on to found Fairmount Bagel. Fairmount Bagel’s sign pays homage to Seligman’s practice of stringing bagels together for sale by the dozen.
For a different version, see the <a href="Fairmont's story