Roxanne Pelissier (Foxy A.
Google
I recently visited BBagels with my friend Sarah, who was invited in to taste the menu and shoot content. I came along as the hand model and very willing taste tester.
This is their first winter since opening in April 2025, and the intention behind the place really shows. The space used to be a clothing store before Byron and his family took it over, and now it feels warm and lived-in… with small details that tell a story. The concept started as a pop-up in Pointe-Saint-Charles, and that roots-first energy is still very present.
The bagels themselves are fluffy and filling, with a crisp exterior and a soft interior. They offer both classic options and playful twists like za’atar-crusted or smoked-meat-stuffed bagels. My favorite schmear was the honey garlic jalapeño… sweet on the first bite, then slowly warming, the kind of flavor that keeps you ripping and dipping until there’s nothing left. A close second was the scallion and lemon zest, bright and fresh, with just enough tang to cut through the richness.
What stood out most was the care behind the scenes. BBagels takes a very practical zero-waste approach: leftover bagels become homemade chips offered as samples, and a single lemon is fully used across the menu… zest in schmear, juice for homemade lemonade, and the rest folded into marmalade. Nothing feels performative, just thoughtful.
They offer open-faced sandwiches, rip-and-dip bagels, stuffed bagels, and recently added soup. The soup does sell out quickly, so arriving earlier is a good idea. That said, it feels less like a drawback and more like a sign that everything here is made in real time, not mass-produced or rushed.
Byron runs the shop as a true family business, and you’ll sometimes see his kids helping out, which adds to the sense of community. By the door, there’s also a small notebook where customers can doodle or leave a note, like a casual guest book that quietly reinforces that neighborhood feel.
Not flashy and not trying too hard… just well-made bagels, excellent schmear, and a clear sense of care behind every decision. A place that feels good to support, and even better to eat at.
