1. St-Viateur Bagel
263 St-Viateur Ouest
I’m not much of a bagel person (Californian here), but I enjoyed the Montreal-style bagel more than its American counterpart. It’s less doughy, more dense, and, because it’s boiled in honey water before going into the wood-fired oven, has a slight sweetness to it. There are two main types: black-seed (poppy seed) and white-seed (sesame). I got the latter fresh out of the oven and was veerrrry pleased. It did feel a little off-kilter that the soft chewiness typical of New York bagels was missing, but otherwise, no complaints here!