Been on a "go-back-and-try-it-again" trip lately. Ah, well, bread is a constant progression, and trials and tests. Besides, sometimes you just got to eat a bagel. Keep reading if you agree. Last weekend, I made three kinds of bagels, pre-ferment, yeasted,...
On my recent Memorial Day return visit to Montreal- food was served, and didn't stop coming! It started when I visited Chef Michele Forgione who I met last year at his restaurant, Osteria Venti. Michele took me on a rapid fire trip around Montreal's food...
I first tried a St. Viateur bagel in Montreal. Some bakers claim Canada's bagels are more crispy and chewy than our New York variety, known for their sophisticated characteristics of being shiny and fat. Apparently such nuance in bagel texture has led one...
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