The bagels and donuts of the Bagel Maguire Café continue to be the star of the Sillery trade.

A text of Allison Van Rassel

Every day of the week, a hundred bagels and donuts find takers.

At the weekend, this amount sometimes goes up to 150 , says the chef.

Pastry cook for over 30 years, he elaborates this sweet delicacy from a bagel dough "a little too inflated".

<q data-attributes = "{" lang ": {" value ":" fr "," label ":" French "}," value ": {" html ":" We forgot about uncooked bagels in a rack, he admits. I could not make bagels anymore and I was throwing them in the trash, but I thought they looked a lot like donuts. So I fry them. It was excellent. "," Text ":" We forgot about uncooked bagels in a rack, "he says. I could not make bagels anymore and I was throwing them in the trash, but I thought they looked a lot like donuts. So I fry them. It was excellent. "}}" Lang = "en">We forgot about uncooked bagels in a rack, he admits. I could not make bagels anymore and I was throwing them in the trash, but I thought they looked a lot like donuts. So I fry them. It was excellent.

Chef Stéphane Breton poses proudly in front of his sweet creations.

Chef Stéphane Breton worked in the kitchens of the Monaco restaurant of world-renowned chef Alain Ducasse. Photo: Radio-Canada / Allison Van Rassel

In the kitchen of world-renowned chef Alain Ducasse, he has learned how to highlight local ingredients in his creations and to make sure that if he processes products, it is done by hand.

While not as gourmet as Chef Ducasse's creations, Mr. Breton's donuts receive the same attention when it comes to choosing ingredients.

For example, he uses maple butter and Beauce nuggets, butter, 35% cream, powdered sugar, and so on.

I do not use any artificial ingredients except for the Oreo Donuthe said, laughing. This is also their biggest seller.

Two donuts glazed on a table.

The preparation of the bagels-donuts starts at 6 am every morning. Each donut is prepared by hand by the chef and his cooks. Photo: Radio-Canada / Allison Van Rassel

You do not have to eat six to be satisfied. Just one, that's enough.

Stéphane Breton, chef, Bagel Maguire Café

The mouth-bagel-donut experience is different from other artisanal creations found in Quebec City.

Under the tooth, the texture of the bagel-donut is soft, but dense and elastic.

A donut with icing and autumn colors.

The flavor of the season is: spicy pumpkin cheesecake. Photo: Radio-Canada / Allison Van Rassel

For fall, it's a pumpkin and cheese cake flavored donut.

Inspired by Halloween and the famous flavor spicy pumpkin, this bagel-donut mixes sweet and savory with oven-roasted squash puree, butter, cream cheese and pumpkin seed praline maple.

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