"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
