Nothing quite says brunch like a bagel with lox and a schmear (spread). This bread product has been around for hundreds of years and originated in Poland in the early 17th Century. Whether you prefer the Montreal‐style (smaller and crunchier) or the New York‐style (puffy and moist crust) of bagels, you can enjoy your bagels any way you like.
This company has been a staple in the Old Strathcona Farmers’ Market for more than 12 years. As their name suggests, their focus is on bagels, and pretty yummy ones at that. With 15 varieties, you’ll be sure to find something to suit your tastes. They also sell cream cheeses and homemade spreads to accompany your bagels. My favs are blueberry and cheddar jalapeño bagels.
They make everything fresh daily, and are best known for their sourdough bread, which is perfection. They make their own bagels the old fashioned way: First, the dough is fermented for 36 hours and then boiled in water and slowly baked.
They serve doughier, chewier bagels that are neither Montreal of New York-style. They come in a variety of flavours but my favourite thing to get here is pizza bagels, preferably one of their daily varieties.
Hand-made daily, their fresh bagels are available in two sizes: mini and large. Their cheese bagel makes the perfect bookend for a savoury sandwich, while the sesame bagel is great with a variety of cream cheeses.
This cute brunch spot serves up all breakfasts with a variety of bagel flavours. Try a classic breakfast with an everything bagel, or eggs benny on pumpernickel. It’s an unassuming little restaurant with simple furniture and even simpler decor, but the food is worth dropping by.