The newly-opened Primrose Bagel Company is focused on restoring the tradition of hand-rolled bagels.Inside Primrose Bagel Company, opening its doors in Toronto’s St. Clair West neighbourhood on Jan. 10, there’s a large picture window with a view directly into the kitchen. There, at almost any point in the day, one of the bakery’s staff members laboriously rolls bagels by hand. It’s a rare sight for a bagel shop – but that’s the point.
Chalk it up to millennial malaise. Digital detoxes, knitting and record-collecting are other hallmarks of this generation’s reverence for the past. By baking bagels in the analogue ways of their ancestors, Davis and Rapoport are recovering a piece of what the 21st century has left behind.At Primrose this translates into a classic bagel menu: sesame, poppy, everything, marble rye, honey oat, onion, garlic and rock salt.
Because these makers use quality grains and fermented dough, some claim these bagels have more nutrients than their commercial counterparts. And most artisanal bagels are not giant calorie-bombs. Even with this generous coating, you would not confuse Primrose’s with a Montreal bagel, a tradition Primrose must contend with given the latter’s hegemony in Canada. Some believe the century-old Montreal bagel, with its gaping hole, is closer to what Polish Jews baked in the old country, where bagels originate, though Davis isn’t as convinced. It could be a regional variation that was brought to Saint Laurent Boulevard by immigrant Jews, or one that became iconic in Montreal over time.
'Are bagels all the rage? Let's ask this bagel company.'
boring. make another account for shitposting please
Bagels are Jew's donuts. Fact