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  • Montreal and New York have a thing for bagels. You may even hear people arguing which is better. As I went back for the second time, I sat outside on a sunny day, spreading my own cream cheese on my delicious crunchy and soft everything bagel, I thought, "they're just different." While in NY you get a huge doughy on the inside, crunchy on the outside bagel, with a LOT of cream cheese (in any of the various flavors you can choose from), in Montreal, you get a smaller bagel, but still soft on the inside, crunchy on the outside. Now, about Fairmount. I was a little intimidated going in the first time. It's SMALL. It's a bakery. You squeeze in, look at what bagels they have and order. One, a dozen, whatever. But here's a tip, most likely they are pulling out some sesame bagels out of this amazing wood fired stone oven so get one of those. Or whatever else they just finished baking. It's difficult not to just want to stand and watch them pull and roll the dough, boil them and then bake them. It's ok to stand there and watch while the helpful staff is getting your order ready. They are patient because most people that are there, know what they want, order, pay and get out. Don't be intimidated by all the French speakers either. Just don't get in the way.
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