The bagel scene in Montreal comes down to allegiance, so those who swear by St-Viateur wouldn’t go to, say, Fairmount, down the block. A bit of background: The folks at St-Viatuer set up shop in 1957 and have been churning out handmade bagels the same way ever since. Here, bagels are hand-rolled, boiled in honey water, and then cooked in a wood-fired oven that both cooks and flavors the bagel. Their assortment checks all the boxes, no matter what flavor profile you’re after: rosemary and sea salt, flax, poppy seed, and, of course, sesame. St-Viateur has locations dotted throughout the city, but the one on Rue St-Viateur Ouest is the OG.

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