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Bagel with avocado and halloumi preparation Halved bagel with sesame seeds, layered with mashed avocado preparation and grilled halloumi chops. Wooden Lazy Susan. High point of view. Amber light effect.
St. Viateur Bagel Shop, at 263 St. Viateur Ouest, was opened in 1957 by Holocaust survivor Myer Lewkowicz. Current owner, Joe Morena oversees a family business that has grown to include multiple bakeries, cafés, a food truck, and an online store. The flagship shop operates 24/7 and sells over 1,000 dozen bagels a day, each and rolled and baked in a wood-burning oven.
The Montreal bagel, sometimes called a beigel, or in French a beguel, is a smaller, sweeter, denser cousin of the New York bagel, hand-shaped with a larger hole, boiled in honey-sweetened water, and baked in a wood-fired oven that gives it its characteristic blistered surface. Made with malt and egg but no salt, the style was brought to Montreal by Eastern European Jewish immigrants. One account credits Chaim (Hyman) Seligman with popularizing it by selling bagels from a horse-drawn carriage along the Main; his associates Myer Lewkowicz and Jack Shlafman later helped establish St-Viateur Bagel and Fairmount Bagel, respectively.