These are some of the Big Apple staples.
Crowds flocked to Dominique Ansel Bakery in New York City on Saturday morning to get their hands on the Escargot Schmear bagels, available only this weekend.
Bagel lovers crawl out of bed and line up on SoHo’s Spring Street as early as 6 a.m. for the confit garlic escargot-crusted Parmesan Gruyère bagel, a collaboration between cronut creator Ansel and Pop-Up Bagels. It has expanded.
“Yesterday, they sold out within an hour and no one got them by 9 o’clock, so we arrived early,” Paola Zuniga told The Post as she waited in line in the rain.
“I think it was worth getting up at 6 a.m. this morning!” said Rachel Ring, a student at Columbia University. “The bagel was so warm and cheesy and even better when dipped in the garlic butter schmear.”
This delicacy was still available as of 1:30 p.m.
“They didn’t skimp on the chopped escargot in the cream cheese. There was so much in every bite,” Lin added.
“I love bakeries and I love bagels. It’s a match made in heaven,” said one woman from Staten Island who learned about the breakfast’s huge success on Instagram.
“It took me a while to get here,” she admitted.
But the line steadily grew to around 50 people and wasn’t at a snail’s pace as enthusiasts streamed in and out of the bustling bakery, which is also home to Ansel’s famous cronuts.
Two friends from Connecticut were waiting for the tried-and-true croissant-doughnut hybrid.
“We love pop-up bagels in general, and we love Dominique Ansel, so we had no choice but to come to this one to collaborate,” she says, as she and her younger sister ate the Parmesan and Gruyère delicacy until 7:30 a.m. said Corinne Kwan, who was waiting. fiance.
“PopUp’s concept is ‘tear and dip,’ which is the perfect way to enjoy every bite of creamy escargot and it was so delicious,” Kwan said. “It was a very unique flavor combination. If that spread was sold in tubs, I would definitely buy it!”
Serena Santos praised it, saying, “It was the best bagel combination I’ve ever had.” Schmer, I can’t even explain it. We felt like we were transported to the South of France and served the most iconic escargot dish ever. ”
When Santos finished her bagel, she ate the rest of the spread like it was ice cream.
“It’s just so iconic,” she said.
Adam Goldberg, owner of Pop-Up Bagels, two blocks away on Thompson Street, got the crowd going, handing out hats and thanking everyone for coming out on a gloomy morning.
“The bagels will come out of the oven hot and ready for you to enjoy,” he assured customers.
Two years ago, PopUp and Dominique Ansel Bakery were featured in a post roundup of popular baked goods from the Big Apple’s best bakeries.
“So it’s fun to be able to cook together two years later,” Goldberg told the Post. This French-inspired take on a New York classic is the brainchild of him and Parisian Ansel.
“We wanted to create something a little bit French and unexpected,” Ansel told the Post this week.
“My favorite part of the escargot is dipping the bread in the warm garlic butter at the end. We thought it would pair really well with the warm cheese bagel.”
The unique schmear consists of sautéed escargot, brown butter, shallots, thyme, bay leaves, parsley, and pink and black pepper. It is a mixture of garlic confit, cream cheese, and crème fraiche. The limited time combo is priced at $18.50.
