@mts and @Phoenikia Just a bit of a back story on the Fairmont hotels (although Phoenika probably knows this already if they’ve spent any time travelling in Canada 
) The hotels you are referring to used to by owned by Canadian Pacific railway company. They opened some luxury hotels along their train lines in the early 1900s IIRC so the hotels were connected to the train station. If you take the train to Montreal there is an underground tunnel connecting the train station to the Queen Elizabeth Hotel, in Toronto there is also an underground tunnel from Union Station to the Royal York, in Ottawa there’s an underground tunnel in what used to be our train station to the Chateau Laurier, etc. (In Ottawa the building that used to be the train station is still there as is the tunnel however the actual train station is now located in the east end but that’s a whole nother story ). The chain was bought by Fairmont at one point hence the names Fairmont Chateau Laurier, Fairmont Royal York, etc. The name of the chain has nothing to do with bagels but come to think of it, if they served Fairmont bagels at the Fairmont hotels, wouldn’t that be sweet? 
Yup. Add squishy to that description and that’s about it.
Interestingly, the CP hotels in Saskatchewan did not become Fairmonts.
The Bessborough became a Delta which is now part of the Marriott group.
Hotel Saskatchewan in Regina became a Radisson. It is branded as a Marriott now.
I think the Fairmont Queen Elizabeth prob does have bagels available at breakfast in their restaurant, but I don’t know which brand of bagel. I’ve always seen them on the menu when I’ve eaten breakfast at hotel restaurants in Montreal.
Fairmont is now a subsidiary of Accor.
Meanwhile, us San Francisco folk have the Fairmont Hotel on Nob Hill, home of the famous Tonga Room.
I have gotten to the point where Montreal bagels have become my ideal Bagel in Ontario. I get the poppy seed or sesame.
I haven’t been able to visit NYC since Aug 2019.
I’m sure I would still like a good one, but it’s been years since I have had one.
This fall we have plans to stay at the Fairmont Vancouver!
Lovely!
I haven’t had a chance to visit Vancouver since 2005. I used to visit a lot between 1999 and 2005.
Wouldn’t tolerate anyone Pu-Pu ing a landmark.
SFBA and we didn’t have any bagel shops until the mid 70’s, like I said earlier. Plenty of Donut shops, tho…
The New York bagel has morphed into the over-sized monstrosity that is now considered the norm. Fortunately, the best ones have managed to bring back the correct taste and texture. The original growth spurt from (by today’s standard) of a relatively small bagel also changed the expected texture and sweetness. Fortunately, some of the larger ones have been able to duplicate or re-invent so they are close to old time ny bagels. To compete, they had to get bigger but increasing the size also changed texture dramatically
if they make and sell cinnamon raisin “bagels”, then are not a bagel maker.
if their pumpernickel bagel isn’t stellar, then they are not a bagel maker.
if they don’t also make stellar bialys, then they are not a bagel maker.
if the bagels are bigger than ~4" in diameter and ~3z, they are not a bagel maker.
But I won’t hold it against anyone.
you might say I’m opinionated. Or a lifelong NYer.
They’re the size of frisbees. Bagels used to be a lot smaller and with a crust. The closest I can find in size to the bagels of my childhood are Lender’s frozen. I got some bagels this week from Imperfect foods, and they were so big I couldn’t even fit them in my bagel guillotine.
Most of the good bagel shops in Toronto and in Montreal make cinnamon raisin bagels. (There are Toronto bagels that are a distinct style from Montreal and NYC bagels)
Most people buy plain, poppyseed, sesame, onion, or everything.
Do I disqualify a bagel shop for offering a cinnamon raisin bagel traditionalists would have? I don’t really care if it’s there for other people who like them.
I judge by how much I enjoy the bagel I am eating. While I know I will not be ordering a jalapeno bagel or asiago cheese bagel, I can’t be too bothered if others enjoy them and they make it. The only problem is when you want to buy a bagel toward the end of the day, and all they have left are the stupid flavors .
My favorite local place makes bagels that are much larger than I 'd prefer, but I am not going to quibble with deliciousness.
Lots of places have bagels but I have only had bialys when my late FIL brought them back from NYC.
Are they still a NY only treat or have others attempted them?
A place near me that has long since shuttered always had bialys in their bakery. I loved them. You can occasionally find frozen ones. I think they are Ray’s. Check Instacart to see if any of your local stores carry them.
I have made bialys at home successfully and tasty. Not as common I suspect because of the oniony excess for work. giggle, giggle, giggle.
Bagels I haven’t attempted …yet.
Have you shared your favorite spots yet?
When did you move here? The Bagelshop on Wellington has been around since 1984. Owner is a relative of St Viateur bagel shop.
For me NY bagels are too big and bready. I love the smaller, chewier, denser Montreal style bagels. I don’t think the dough itself is sweet, but they do take a dip in sweetened boiling water before being baked in a wood burning oven. That smoke and occasional charred spot mean I always eat one hot as soon as I leave the store. Always sesame.
Bialys are found in some Jewish bakeries in Toronto, Winnipeg, and Montreal, (and might be available in Ottawa and Hamilton, ON) but they’re much less common up here.
