The croissant was quite tasty – light and flaky but still giving a bit of that buttery goodness with each bite.
I had heard that Montreal’s bagels were different (and some claim better) than those found state-side, so of course I had to taste one for myself. Traditional Montreal bagels are handmade, boiled in honey-water, topped with sesame seeds, and then baked in a wood-fire oven. This results in a denser, crunchier, and slightly sweet bagel. My verdict: Montreal bagels *are* better! The bagel’s firm texture was a perfect complement to the layers of cream cheese, lox, and capers inside.
By some miracle I had enough willpower to resist their sweet pastries.
BITE METER: Pâtisserie de Gascogne – 3.5 bites (out of 5)
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