Bagelstein store in Suresnes, France Photo: Bagelstein
The New York bagel, glamorized in recent years, tarted up with all kinds of add-ons and mix-ins (and usually without its characteristic density and toughness), appears to have made serious inroads in bread-conscious France, and is even being touted as a health food!
Estimates from the French association of commercial bakers indicate that 100 million bagels were sold in 2013, and this year’s total may reach 250 million. Four major chains dominate the business, with one (Bagelstein) accounting for 60%. All are increasing their stores and spreading to new cities.
Andre Peyrolles, owner of three bagel trucks called Le Bagel Qui Roule (The Rolling Bagel), goes so far as to claim that the bagel “is really appreciated as a high-quality alternative to street food. It’s healthier and fresher than the burger, for example.” Hmm….isn’t that a little like comparing a sandwich to just the bread?
Another bagel baker says the bagel is just coming home to Europe, pointing out that its origins are in Eastern Europe. For more information from TheLocal.fr, click HERE
