Fairmount Bagel

“Fairmount Bagel In Winter” by Carole Spandau

Jewish immigrants from Eastern Europe, specifically Poland, introduced the Montreal bagel to North America. Originally, the “beugel” was a traditional gift, first, to the King of Poland, John III Sobieski, then more commonly to new mothers.[5] From here, the bagel ended up being sold in the city streets of Russia and was called "bublik". In the first half of the 20th century, after being brought to North America, these bagels were almost exclusively made and sold within the Montreal Jewish communities. In the 1970s, the Montreal bagel gained popularity on the other side of the Canadian border and were mass-produced to supply this demand.[6] Some people compare the characteristics of the Montreal bagel, compared to other bagels, as being reflective of the hostility toward the immigrating Jewish population in the 20th century. Much like those Jews had to develop thick skin and form tight-knit communities, the Montreal bagel more compact and chewier than other bagels.

According to mtl.org, the proper way to eat Fairmount Bagels is fresh out of the bag, with “schmear”, such as cream cheese.[7]

Fairmount Bagel has been located on Fairmount street since 1949. For 70 years this storefront has been a monument to the Montreal Mile End community. The painting “Fairmount Bagel In Winter” by Carole Spandau was chosen to represent the Plateau Mont-Royal in the Fall 2013 exhibit at the Pointe-à-Callière Museum in Montreal.[8] Many artists have used the iconic storefront as a source of inspiration. These artworks can be found on the Fairmount Bagel website.[9]

Inside the Bakery's Production Process

In May 2008, the first bagel made it to outer space from the International Space Station on mission STS-124. 45-year old Astronaut Greg Chamitoff, the nephew of the owner of the store, managed to take products from Fairmount Bakery with him in his shuttle into space.[14]

As environmental concerns are increasing, Montreal-style bagels are becoming increasingly rare. Wood-burning ovens, which contribute to the character of the Montreal bagel, might be forced out of existence. Although gas ovens could be used, it will be a monumental change in the tradition of the art form of the Montreal bagel. While they are safe for now, time will only tell how much the city values the century-old tradition.[15][16][17][18]

Montreal bagels have become iconic, and the rivalry between the two frontrunners, Fairmount and St. Viateur bagels, is well known.[19]

The Fairmount bagel is slightly sweeter than St-Viateurs. Montreal food blogger Katerine Rollet says that when you ask people which they prefer, it's about a 60-40 split, Fairmount to St-Viateur. Given the two bageleries close proximity, convenience is not a deciding factor when picking where to buy their products—it's about loyalties.[20]  

Adam Gopnik wrote in the New Yorker that a true bagel is a wood-fired Montreal one from either store.[21]

There have been tours created to showcase the different vendors and to fuel the debate about which is superior.[22]

Filmmakers Jonathan Keijser, from Halifax, and Daniel Beresh, from Edmonton, spent time in Montreal, created a documentary about Fairmount Bagel after spending time in Montreal while pursuing musical-theatre projects.[23] “Bagels in the Blood” is dedicated to sharing their interests, as well as helping people learn more about Fairmount Bagel culture. The documentary can be found on Vimeo.[24]

This travel information guidebook recommends Fairmount Bagel Bakery as one of the two best-known historic delis, when visiting Montreal's Jewish neighbourhood.[25]