St-Viateur Bagel

[5] In March 2019, the shop's Monkland Avenue café permanently closed due to the end of their 18-year lease and rising rent prices.

Professor of Theology Oliver Bauer of the Université de Montréal explains in the study that the roundness of a bagel represents infinity and immortality.

According to owner Joe Morena, each bagel is hand rolled individually, boiled in honey water for 30–60 seconds, dipped in seeds, and finally baked on a long wooden plank in a wood-burning oven.

[16] St-Viateur sells several varieties of Montreal-style bagels including: plain, sesame, poppy, all dressed, whole wheat, cinnamon & raisin, rosemary & sea salt, blueberry, pumpernickel and muesli.

[17] The closing of the Monkland Village location of St-Viateur in March 2019 was widely reported across Montreal and National news outlets.

[6][18][19] In 2018, the Globe and Mail published an article detailing how wood-burning businesses that are unable to meet emission bylaw requirements will be forced to switch to gas or electric.

Exterior view, with metal cart in front, used to transport bagels
St-Viateur has various branch locations besides the original bakery, including this one pictured on Mount Royal Avenue .
Interior view with wood-fired oven at the rear, St-Viateur Bagel
After the dough is made, small pieces are cut and are formed into the bagel shape
In the front of the bakery, by the window, piles of flour that are needed to make the bagels are displayed