“Our time living in Montreal is when we understood the makings of a perfect bagel," says co-owner Graham Thoem. “They need to be handmade, and they must be wood-fired. When it comes to the texture, flavour and authenticity, a live wood fire is the secret to a truly Montreal-style bagel.”
Co-owner Jessica Arsenault adds that the expansion will be part production, part performance. "Customers will find us rolling, boiling and baking bagels right on site at markets," she says.