The thing about bagels is that they’re not just comfort food. You can dress a bagel for just about any meal and be satisfied: for breakfast with a schmear of cream cheese or some peanut butter; slap some cold cuts and condiments on one for lunch; toast one up as a side for soup at dinner or serve some fancy eggs on them for any time of day.
The thing with bagels in Paris is that they’re not good. At least not so far, but Morry’s, located in the 11è near the Ledru-Rollin métro stop, is one of the worst.
According to a list I’ve slowly been working through, Morry’s is the oldest bagel place in town (over 30 years) as well as “one of the best” and I can only say that the people who compiled that list have never actually eaten a semi-decent bagel in their lives.
The biggest crime is that Morry’s puts its bagels in a panini press, making them soft, rubbery and hot, not crisp and warm as they should be. A person who appreciates bagels knows that they’re supposed to have some kind of bite and then yield to a softer, fluffy inside. Morry’s delivers products so moist, they’re almost wet-dough pucks which shouldn’t be eaten under any circumstance.
Address: 1 Rue de Charonne, 75011 Paris
Bagel research the way it’s supposed to be done, in NYC by serious people.
Rating: this site’s lowest award, the Noid. Avoid at all costs.