Save yourself the five-hour drive and stop in to one of Bagel House’s various locations for an authentic, wood oven, Montreal-style bagel. As opposed to the large and fluffy bagels that dominate the Toronto scene, these bagels are somewhat smaller and denser and sweeter, care of the honey water they are initially boiled in. Like the famous establishments in Montreal that the founders of Bagel House trained at, such as St. Viateur, all locations are open 24 hours a day, seven days a week because, Lord knows, a craving for a hot and fresh bagel can strike at any time! Founders Sat Chouhan and Jessie Sahdra have been working hard since 2000 to bring the Montreal bagel to Torontonians, using flour from local Ontario farms, but what matters most to them is that wood oven they are baked in.
