Any serious carb lover will be familiar with New York-style bagels, the lightly glazed dough discs that boast a slightly chewy consistency and a hint of tang on the tongue. Either paired with a simple schmear or stacked with toppings, these bagels are elite. But have you tried Parisian-style bagels?

Andy Ashby, chef and owner of one of Brisbane’s premier French-inspired dining establishments, C’est Bon, is looking to introduce the French variation to Brisbane foodies with his brand-new daytime concept, Le Bon Bagel Bar. Replacing C’est Bon’s long-running creperie, Le Bon Bagel Bar will see the chef and his crew continue to utilise the space as a destination to snag express, on-the-move budget-conscious breakfast options made in-house daily.

So, what sets a Parisian bagel apart from its US counterpart? The biggest difference is in the texture and flavour. C’est Bon’s bagels are made using poolish yeast starter before being boiled in a French-style stock.

Once it can hold its shape, the bagel is then baked at a high temperature until a crispy crust is achieved. Crack one of these cooked beauties open and you’ll notice the inside is lighter and airier, which contrasts with the crisp exterior to create a more delicate mouthfeel. All told, it’s a morsel that won’t slow you down first thing in the morning.

Le Bon Bagel Bar’s menu will see Andy’s circular creations crowned or stuffed with an assortment of gourmet toppings and fillings that are expected to rotate seasonally. Folks can swing by for a bagel lathered in fromage creme, or opt for a heartier day starter in the form of a croque monsieur – a bisected bagel crammed with layers of prosciutto, cheese custard, comte and spinach.

Other options include a smoked-trout number with trout rillette, pickled cucumber, parsley salsa and bottarga cream, as well as a saucisson and French onion option that comes with a salivation-worthy combo of saucisson, creamy soubise, egg, piperade jam and spinach. As for drinks, coffee from Roast by Yili is on deck alongside a clutch of juices from Yarra Valley Hilltop.