Over the last couple years, a small community of culinary entrepreneurs has slowly worked its way into the fabric of the city, from Amelia and her jams to Lexie and her cookies. The movement’s been led by home cooks looking to give Westerners a taste of home, delivering where the bigger restaurants can’t (or won’t). Spread the Bagel, run by American Christine Asuncion, is one of the newest members of this community. Simply put, their bagels are the best in Shanghai. Dense and chewy (just like locals don’t like them) and home-baked daily from scratch, they’re as good as the ones you get back home. There are 10 varieties available (RMB45-60 per half-dozen, plus delivery), from the “plain jane” to the cinnamon raisin “cinnarella” and the “everything supreme.” How you eat them is up to you. We’ve long had a soft spot for the fresh toasted sesame bagel with a mountain of melty peanut butter slathered on top. Christine likes her self-professed “lame” combo of plain cream cheese on a plain bagel. Feeling a little fancier? Have some of Christine’s home-whipped honey walnut cream cheese on cinnamon raisin or go for a real homestyle PB&J with one of Amelia’s in-season strawberry jams.
DETAILS
What: Spread the Bagel
Where: Delivery Only
Tel: 139-1895-0793
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I don't mind the higher prices from Spread the Bagel because every delivery gives me a refreshing little bite of home. This is my new carbo delivery system and during the rainy season these are my new crack rocks - in bagel form. Poppy seed in China, check plus. The website is easy to use and the they are fast to respond to my emails and the bagels are so delicious!
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45 RMB/6 bagels. Almost 14 USD/dozen for PLAIN!?!?! NOT including delivery charge? For an under the table business? Bearing in mind that the most expensive (imported from the US, organic, in home user not commercial quantities) flour at CITY SHOP is 102/2.26 kg, or about 25RMB/dozen bagels- and buying commercial quantities at say, Metro, would be 50% cheaper, minimum. Plain bagels are flour, water, touch of salt, touch of sugar, yeast- and if you're a Montrealer, potato starch. These bagels may be good, they may be the best bagels out there, better than Fairmount bagels, better than St. Viateur's, better even than Bubbi used to make- but paying 14 bucks for a dozen of them is sheer idiocy. (and I highly doubt that they are baked in a wood-fired oven). Osti tabarnak!