St-Viateur Bagel
Bagel shop · Mile End ·
Wood-oven baked bagels with varied flavors, sesame & everything
/cdn.vox-cdn.com/uploads/chorus_image/image/66559431/shutterstock_766720759.0.jpg "St-Viateur Bagel by Shutterstock")
Wood-oven baked bagels with varied flavors, sesame & everything
"St-Viateur has been in this compact Mile End spot since 1957, when founder Myer Lewkowicz started making his classic sesame and poppy seed bagels. Inside, you’re immediately part of the bagel-making process: the bags of flour are to your left next to the industrial mixer and counter where workers roll the bagels. While you’re waiting to place your order, help yourself to smoked salmon, cream cheese, and spreads from the cooler, and check out the newspaper articles that line the walls for a dose of the bakery’s history—and its fans. St-Viateur Bagel has a few other branches: there’s a less busy location down the street at 158 St. Viateur Ouest (same bagels, less wait time on the weekend), and one sit-down café service at 1127 Mont Royal Est in the Plateau. Come prepared—cash only." - ivy lerner frank
"St-Viateur has been in this compact Mile End spot since 1957, when founder Myer Lewkowicz started making his classic sesame and poppy seed bagels. Inside, you’re immediately part of the bagel-making process: the bags of flour are to your left next to the industrial mixer and counter where workers roll the bagels. While you’re waiting to place your order, help yourself to smoked salmon, cream cheese, and spreads from the cooler, and check out the newspaper articles that line the walls for a dose of the bakery’s history—and its fans. St-Viateur Bagel has a few other branches: there’s a less busy location down the street at 158 St. Viateur Ouest (same bagels, less wait time on the weekend), and one sit-down café service at 1127 Mont Royal Est in the Plateau. Come prepared—cash only." - Ivy Lerner-Frank
"One of two long-running bagel shops at the center of a local rivalry, known for the city’s classic crispy, golden bagels that are boiled in honey water and finished in a wood-burning oven." - Julia Eskins Julia Eskins Julia Eskins is a writer and editor covering travel, design, and culture. Her work has appeared in Travel + Leisure, Condé Nast Traveler, Vogue, National Geographic, and more. She’s traveled to more than 50 countries, lived in five, and currently calls Toronto home. Travel + Leisure Editorial Guidelines
"St-Viateur and Fairmount are two of Montreal's most famous bagel shops, known for their unique style of bagels boiled in honey water, which makes them sweeter and denser than New York bagels. They are served with sesame seeds as the go-to flavor." - Morgan Goldberg
"An iconic bakery that's been serving bagels since 1957, known for its sesame and all-dressed bagels, as well as sweet varieties like cinnamon-raisin and chocolate chip." - Ksenia Prints