Following a summer filled with private backyard parties and coveted pop-ups, hosted at the likes of Sam James Coffee Bar, Bar Isabel and North of Brooklyn Pizzeria -- the team behind this popular bagel brand is finally gracing us with a brick and mortar store.
Located in St. Clair West Village, the shop is designed to reflect a NY-style bodega, offering all the classics like smoked trout and chicken liver. The menu consists of specialty sandwiches, matzo ball soup, latkes and of course, all of our favourite traditional Jewish sweets.
The bagels are made in-house, the old-school way. Hand-rolled, malt-boiled and baked fresh. The large window at the back of the store allows patrons to peek into the kitchen, where the team is hard at work preserving a tedious but crucial process in order to produce the perfect bagel.
The New York bagel is revered amongst aficionados as the superior bagel. The duality of textures defines the style. A glistening and crunchy crust encases the chewy and dense interior. Executing a New York bagel is a feat of both culinary skill and artistic intuition, which Primrose has successfully managed to do.
The shop offers a rotating selection of bagels baked daily, accompanied by several flavours of schmear, such as blueberry and wasabi-tobiko. Arrive early on the weekend, they're guaranteed to sell out.
The Menu:
The Interior:
Primrose Bagel Company
Morty Sandwich
Bagel with mortadella, pepper relish, spicy sauce, shredded lettuce, tomato and sub sauce.
Primrose Bagel Company
Lox & Sas Bagel
Bagel with beet-citrus lox, chive cream cheese, capers and mustard-dill sas.
317 Oakwood Ave, York, ON M6E 2V3
Following a summer filled with private backyard parties and coveted pop-ups, hosted at the likes of Sam James Coffee Bar, Bar Isabel and North of Brooklyn Pizzeria -- the team behind this popular bagel brand is finally gracing us with a brick and mortar store.
Located in St. Clair West Village, the shop is designed to reflect a NY-style bodega, offering all the classics like smoked trout and chicken liver. The menu consists of specialty sandwiches, matzo ball soup, latkes and of course, all of our favourite traditional Jewish sweets.
The bagels are made in-house, the old-school way. Hand-rolled, malt-boiled and baked fresh. The large window at the back of the store allows patrons to peek into the kitchen, where the team is hard at work preserving a tedious but crucial process in order to produce the perfect bagel.
The New York bagel is revered amongst aficionados as the superior bagel. The duality of textures defines the style. A glistening and crunchy crust encases the chewy and dense interior. Executing a New York bagel is a feat of both culinary skill and artistic intuition, which Primrose has successfully managed to do.
The shop offers a rotating selection of bagels baked daily, accompanied by several flavours of schmear, such as blueberry and wasabi-tobiko. Arrive early on the weekend, they're guaranteed to sell out.
The Menu:
The Interior:
Primrose Bagel Company
Morty Sandwich
Bagel with mortadella, pepper relish, spicy sauce, shredded lettuce, tomato and sub sauce.
Primrose Bagel Company
Egg Salad Bagel
Egg salad, crispy onions and dill on a fresh-baked bagel.
Primrose Bagel Company
Beet-Citrus Lox and Cream Cheese Bagel
Beet-Citrus Lox and Cream Cheese Bagel
Primrose Bagel Company
Lox & Sas Bagel
Bagel with beet-citrus lox, chive cream cheese, capers and mustard-dill sas.
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