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The Bagel Factory is a coffee shop and cafe located in Creve Couer.
We worried in 2011 that the Pratzel's dynasty was over. Turns out we were right to fret. Though Jon Mills managed to resuscitate the area's only kosher bakery (much to his credit), the life-support span didn't last through 2012. One might argue that Pratzel's demise earlier this month was good news for multiyear "Best of St. Louis" honoree the Bagel Factory. We think the expert bagel boilers and bakers at the Creve Coeur-based Factory would be the first to differ. (Wasn't it Warren Buffett... More »
"Oh," a New Yorker might say, "you're just a bunch of Midwestern goyim -- what do you know from good bagels?" A lot, actually, you self-obsessed smartypants, you. We know that in order to impart that distinctive thick and shiny crust, bagels must be boiled before they're baked. We know that bagels must not contain chocolate chips or jalapeños or, God forbid, spinach. (Anyone with a keyboard can throw around the word "schmear.") And we know what it's like to yearn for a quality bagel,... More »
"My name is Tony. I don't give my last name," says the voice on the other end of the line before confirming that the Bagel Factory has been making bagels the same way in the same location for the past 38 years. What's so special about these bagels? Rather than steaming its bagels, Tony imparts, the Bagel Factory boils 'em, resulting in a hard crust and a shine. Then they're put in a gas oven lined with stone. The process is time-consuming, and during the summer it gets hot. ("Hot... More »
OK, OK, we get it already: St. Louis is not New York. It's not even Buffalo. Nowhere near being Albany, even, let alone Ithaca. The consensus is that we hayseeds have nothing to contribute, bagel-wise, to the pool of human thought. Our bagel is usually a tuft of dough rolled wormlike and connected mouth to ass and shoved in an oven. The Bagel Factory, however, does it the right way: Like a majestic Manhattan bagel, the Factory's are water-boiled before they're placed in the oven, which... More »
At the New York State Fair this past August, the Bruegger's bagel chain sponsored the baking of the world's largest bagel. The 868-pound megabagel, which measured six feet in diameter and twenty inches thick, required a small crane to hoist it out of its custom-built oven. The mountain of carbs beat the previous record (held by rival Lender's Bagels) by 154 pounds, but there's no way it supercedes our fave local institution, the Bagel Factory. Lest you labor under the misconception that all... More »
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