St-Viateur Bagel

"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 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

"St-Viateur has been in this narrow Mile End spot since 1957. Founder Myer Lewkowicz started with the classic sesame and poppy seed and expanded to other varieties over the years—you can get a dose of this spot’s history by checking out the newspaper articles that line the walls.  Step inside and 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. If you want to avoid the line, there’s a less atmospheric location down the street at 158 St-Viateur Ouest for the inevitable weekend spillover. (Same bagels, less wait time.) Pop in to Olimpico for an old-school espresso or The Standard for a third-wave cortado as you munch." - ivy lerner frank

"Bagels are a point of deep pride and contention in this city, and we’ve got an entire list for most of them. For people who live here, it usually comes down to two places: St-Viateur and Fairmount. We prefer the St-Viateur version, which has a more savory flavor, a softer texture, and just the right amount of salt. If there’s a line spilling out onto the sidewalk, send somebody next door to The Standard for an excellent third-wave coffee, or to Café Olimpico across the street for an old-school Italian espresso to hold you over while you wait." - ivy lerner frank, team infatuation