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  • Herrine Ro: One of Montreal's culinary

    Herrine Ro:蒙特利爾的美食之一

  • emblems is the Montreal-style bagel.

    徽是蒙特利爾式的百吉餅。

  • It's poached in honey,

    這是用蜂蜜煮的。

  • then baked in a wood-fired oven

    烘爐

  • to give it its distinctively sweet taste

    甘之如飴

  • and chewy texture.

    和嚼勁十足的口感。

  • In a city spotted with numerous bagels shops,

    在這個擁有眾多百吉餅店的城市裡。

  • St-Viateur stands out

    St-Viateur脫穎而出

  • for its masterfully crafted artisanal bagels.

    以其精湛的手工百吉餅而聞名。

  • Customer: For me, it's not just a great bagel,

    顧客。對我來說,這不僅僅是一個偉大的麵包圈。

  • but it's also the institution itself

    但這也是機構本身

  • that's really fantastic.

    這真的是太棒了。

  • Once you have it once, you just can't stop.

    一旦你擁有一次,你就無法停止。

  • And I haven't stopped for 50-something years.

    而且我已經50多年沒停過了。

  • Saul Restrepo: St-Viateur Bagel was founded in 1957

    Saul Restrepo。St -Viateur Bagel成立於1957年。

  • by Myer Lewkowicz.

    由Myer Lewkowicz負責

  • Myer was Polish, Jewish, born in Poland.

    邁爾是波蘭人,猶太人,出生在波蘭。

  • He came to Canada after the war,

    戰後他來到加拿大。

  • and he learned the trade here in Montreal.

    他是在蒙特利爾學的手藝

  • Herrine: Lewkowicz's bagels continue to be popular

    赫林。Lewkowicz的百吉餅繼續受歡迎

  • for a variety of reasons.

    由於各種原因,。

  • For starters, the authentic recipe

    首先,正宗的配方

  • has remained unchanged for over 60 years.

    60多年來一直沒有改變。

  • The bagels are also made 24/7,

    包子也是24小時不間斷的製作。

  • ensuring customers get a fresh bagel day and night.

    確保顧客日夜都能吃到新鮮的百吉餅。

  • Saul: We produce 1,000 dozen a day.

    索爾我們每天生產1000多打。

  • Customer: St-Viateur Bagel is very famous.

    顧客。St -Viateur Bagel非常有名。

  • I think, personally, what makes it so great

    我認為,個人認為,它之所以如此偉大

  • is no matter when I come here,

    是不管我什麼時候來這裡。

  • whether it's alone or with friends,

    不管是獨自一人還是和朋友一起。

  • there's always just this atmosphere,

    總是有這樣的氣氛。

  • and you're always getting a great product,

    而且你總是能得到一個很好的產品。

  • and it's just kind of amazing.

    這只是一種驚人的。

  • Herrine: And perhaps one of the biggest reasons

    赫林也許最大的原因之一是

  • why St-Viateur has upheld its iconic reputation

    聖維雅為何能保持其標誌性的聲譽?

  • is because the team's dedication

    是因為團隊的敬業精神

  • to the bagel's foundation,

    到百吉餅的基礎。

  • the art of hand rolling.

    手滾的藝術。

  • Many employees have been perfecting the craft

    很多員工都在完善這門手藝

  • for over 25 years.

    25年以上。

  • Saul: Let's say a guy comes in and he wants a job.

    索爾他想要一份工作。

  • So, usually, it takes about six months

    所以,通常需要半年左右的時間

  • to practice, to be good at it.

    要練習,要善於練習。

  • Herrine: Mastering this technique takes practice

    赫林。掌握這種技術需要練習

  • because the bagels have to be consistent

    因為百吉餅必須是一致的

  • in size, shape, and texture.

    在大小、形狀和質地上。

  • Saul: You're gonna see it's gonna have that

    索爾你會看到它的要去有那個

  • chewy taste inside.

    裡面有嚼勁。

  • And that's because of the malt flour.

    而這是因為麥芽粉的緣故。

  • Herrine: Once made, it's the baker's turn

    Herrine:一旦做好了,就該輪到麵包師了。

  • to finish off the bagels.

    來完成百吉餅的製作。

  • Working with the long wood panels, called sheeba,

    用長木板工作,稱為謝巴。

  • it's no easy task and takes equally long to master.

    這不是一件容易的事,同樣需要很長時間才能掌握。

  • Saul: They go in the hot water, in the boiling water

    掃羅They go in the hot water, in the boiling water.

  • for five minutes.

    五分鐘。

  • Water and honey.

    水和蜂蜜。

  • And then they go 15 to 20 minutes in the oven,

    然後他們去15到20分鐘的烤箱。

  • in the wood oven.

    在木頭爐裡。

  • Saul: Our oven has a dome.

    索爾我們的烤箱有一個圓頂

  • So the smoke, if you look inside,

    所以煙,如果你看裡面。

  • you see the smoke in the dome,

    你看穹頂上的煙。

  • so it gives all that smoky flavor, I believe.

    所以它給所有的煙燻味,我相信。

  • We always, like, came out first,

    我們總是一樣,先出來。

  • the best bagel in Montreal,

    蒙特利爾最好的百吉餅。

  • us and Fairmount.

    我們和費爾蒙。

  • But I think we have more times

    但我覺得我們有更多的時間

  • been No. 1 than them.

    一直比他們第一。

  • I don't know if you knew,

    我不知道你是否知道。

  • but there's always a friendly battle

    但總有一場友誼之戰

  • between St-Viateur and Fairmount Bagel.

    在St-Viateur和Fairmount Bagel之間。

  • Herrine: And while it be remiss not to mention

    赫林如果不提,那就太不負責任了

  • the longstanding debate

    爭論不休

  • between which place has the tastier bagel,

    哪個地方的百吉餅更好吃呢?

  • St-Viateur has technically

    St-Viateur在技術上已經

  • been the longest-running bagel shop in the city.

    是該市經營時間最長的百吉餅店。

  • Saul: We've been making bagels for a longer time

    索爾我們做百吉餅的時間比較長了。

  • because they closed for so many years.

    因為他們關閉了這麼多年。

  • Anyways, I don't wanna get in there.

    總之,我不想去那裡。

  • Herrine: Regardless, the bakery

    赫林。無論如何,麵包店

  • has been a keystone destination

    一直是一個重要的目的地

  • on the Mile End for locals and tourists.

    在一里地的當地人和遊客。

  • Even celebrities like Adam Sandler, Justin Trudeau,

    甚至像亞當-桑德勒、賈斯汀-特魯多這樣的名人。

  • and Leonard Cohen have frequented.

    和倫納德-科恩都經常光顧。

  • In fact, the flagship store has a huge hall of fame.

    事實上,旗艦店的名氣很大。

  • And when it comes to which bagel flavor

    而當談到哪種百吉餅口味

  • is the most popular, the answer is very clear.

    是最受歡迎的,答案非常明確。

  • Saul: I would recommend to have sesame,

    索爾。我建議吃芝麻

  • and I recommend the first time, just eat it as is.

    而我建議第一次,就按原樣吃。

  • [crust crunching]

    [地殼緊縮]

  • Herrine: Oh, wow!

    女主人:哦,哇!

  • This tastes great on its own.

    這個自己吃起來很好吃。

  • I saw other people dipping this

    我看到其他人浸泡這個

  • in a tub of cream cheese, so I'm gonna try that.

    在一浴缸的奶油奶酪, 所以我要去嘗試。

  • Saul: Usually a family comes in, so they buy six bagels.

    索爾所以他們會買六個百吉餅。

  • They can have a cream cheese tub.

    他們可以有一個奶油奶酪桶。

  • Liberté, not Philadelphia.

    自由,不是費城。

  • Liberté from here.

    從這裡開始自由。

  • Herrine: So, this is Canadian cream cheese

    赫林所以,這是加拿大奶油奶酪

  • and a Montreal-style bagel.

    和一個蒙特利爾風格的百吉餅。

  • Let's see if Canada does it better.

    讓我們看看加拿大是否做得更好。

  • Oh, yeah, the cream cheese wins by far.

    哦,是的,奶油奶酪贏了。

  • Saul: And then I would try the poppy

    索爾然後我會嘗試罌粟

  • and the all dressed.

    和所有穿著。

  • The all dressed too, it's very popular.

    全服也是,很受歡迎。

  • The all dressed, we call it,

    全副武裝的,我們稱之為。

  • is the sesame, poppy, onion, and garlic seed on it.

    就是上面的芝麻、罌粟、蔥、蒜子。

  • And then you can do it with the cream cheese,

    然後你可以用奶油奶酪來做。

  • and with salmon is the classic, yeah.

    和三文魚是經典,是的。

  • Herrine: Maybe this is a very, like,

    赫林也許這是一個非常,喜歡。

  • exclusive thing to St-Viateur,

    專屬聖維泰爾的東西。

  • but the sesame here is so toasty and nutty

    但這裡的芝麻是如此的香甜和堅果的味道

  • that even with the all-dressed combination,

    那即使是全副武裝的組合。

  • the sesame flavor is a lot more pronounced.

    芝麻味更明顯。

  • And because the salmon isn't actual filleted

    因為三文魚並不是真正的魚片。

  • or cuts of salmon,

    或切開三文魚。

  • this one's creamier and silkier.

    這一個的奶油和絲綢。

  • They have a lot more depth in flavor

    它們的味道更有深度

  • and a lot more textural contrast

    和更多的質感對比

  • than a New York-style bagel.

    比紐約式百吉餅。

  • Just because that crunchy exterior contrasts

    只是因為那脆生生的外表對比

  • so well with that, like, plushy inside

    所以很好地與,喜歡,加絨內側

  • and that sweetness from the dough

    和麵團的甜味

  • and how it's not so dense.

    以及如何不那麼密集。

  • So I'm leaving kind of sad because up until now,

    所以我離開的時候有點傷心,因為到現在為止。

  • I thought New York-style bagels

    我以為紐約式百吉餅

  • would be incomparable

    不堪一擊

  • and this would honestly come in second place.

    而這將老實的排在第二位。

  • But now I'm gonna go back to New York,

    但現在我要回紐約去了。

  • and I'm gonna miss this.

    我會想念這個的

  • I can see why this place is, like, iconic.

    我知道為什麼這個地方是,像,標誌性的。

  • It's so simple, but it's so good.

    很簡單,但很好。

Herrine Ro: One of Montreal's culinary

Herrine Ro:蒙特利爾的美食之一

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聖維雅是如何製作其標誌性的蒙特利爾式百吉餅的? (How St Viateur Makes Its Iconic Montreal-Style Bagels)

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    林宜悉 發佈於 2020 年 11 月 12 日
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