As a New Yorker, I was completely skeptical to hear that there’s a bagel scene in Montréal, so to speak. What could Canadians possibly know about something I’ve been practically raised on?
Turns out, quite a bit, particularly if you don’t mind waiting in line at Fairmount Bagel. A detour is completely called for, even if just to spy on the bakers at work. I elbowed my way to the front of the teensy interior just so I could watch the bakers coerce a massive pile of dough into a string of perfectly-formed rings.
If you’re looking for a fat, puffy, tire of a bagel, Fairmount is not for you. These bagels are petite and compact, comprised of densely-flavored dough. You can go for something basic, but I suggest trying a more daring type like the “power bagel” (honey, raisins, sunflower seeds, sesame seeds and walnuts) or the “bozo” (three bagels’ worth of dough, covered with sesame seeds on one side and poppy on the other). Personally, that’s too much bagel for me — I was torn between the pesto/black olive combination and the sundried-tomato, but I ultimately went with the latter. The smell alone was enough to sell me on it, as well as Montréal’s bagel-making skills.
74 Fairmount Ouest
Montréal, QC H2T 2M2