Skip to content

Breaking Bread

In Montreal, I ate bagels instead of poutine. I had planned on visiting Mile End – the suburb described as the city’s coolest quarter – because my friend Susan lives there, I wanted to go to Drawn and Quarterly, and I continue to add to my (as yet unwritten) international taxonomy of hipsters. If Mile End is supposed to be the hipster capital of Canada, then I needed to see it.

It was described to me as the Montreal equivalent of Williamsburg: a formerly poor and fairly run-down, largely immigrant suburb, popular with artists, slowly being encroached upon by students, young middle-class families in search of beautiful but affordable homes near the city centre, and hipsters. It also has a substantial population of Orthodox Jews.

My friend Carina and I took the bus from Westmount – where we were staying with our friend, the bride-to-be – and walked up St-Laurent, all the way up the Plateau. It was early on Saturday morning, so we arrived in Mile End in search of breakfast. Having heard about the wars between two rival bagel bakeries in the area, we bought breakfast at Fairmount Bagel. It was, incidentally, the place recommended to us as the superior bakery.

Fairmount Bagel.

Fairmount Bagel.

And the bagels were delicious. I now know that the traditional Montreal bagels are white (with sesame seeds) or black (with poppy seeds), but our cinnamon and raisin bagels, fresh from the oven, were some of the best I’ve ever had. I was also starving and frozen by the time, so that may also have influenced my verdict. In contrast, the bagel I tried a few hours later – for the purposes of science, you understand – from the rival St-Viateur bakery, seemed not as good. St-Viateur is also the subject of Donald Bell’s comic novel Saturday Night at the Bagel Factory (1973).

These Mile End institutions are testimony to the many groups of immigrants who settled in Canada, particularly during the early twentieth century. Jewish immigrants fleeing persecution in Central and Eastern Europe settled in Montreal partly because it offered jobs and security. The city’s Jewish population grew from around 7,000 in 1900, to nearly 64,000 in 1941, with many of them settling in Mile End and surrounds. The Orthodox Jewish community began to grow there during the 1980s.

St-Viateur Bagel

St-Viateur Bagel

Until this visit, I didn’t know that Montreal bagels are distinct from other varieties: they are smaller, flatter, with bigger holes, and are baked in wood-fired ovens. They have a complex, sweeter flavour, and a drier, more chewy texture. In fact, there is now a restaurant in New York which sells Montreal bagels.

Alas, the slightly inferior bagel from the St-Viateur bakery. (I ate the one from Fairmount Bagel too quickly to photograph.)

Alas, the slightly inferior bagel from the St-Viateur bakery. (I ate the one from Fairmount Bagel too quickly to photograph.)

In her excellent We are what we eat: Ethnic Food and the Making of Modern Americans, Donna R. Gabaccia explores the evolution and changing of immigrant cuisines in the nineteenth- and twentieth-century United States. She traces the history of the bagel there: how it shifted from being made almost exclusively by Jewish delis for Jewish customers in the 1890s, to being a ubiquitous snack food available throughout the country by the 1970s and 1980s. She writes:

The bagel was not a central culinary icon for Jewish immigrants; even before Polish and Russian Jews left their ethnic enclaves or ghettoes, their memories exalted gefilte fish or chicken soup prepared by their mothers, but not the humble, hard rolls purchased from the immigrant baker. As eaters, Jewish immigrants were initially far more concerned with the purity of their kosher meat, their challah, and their matzos, and with the satisfactions of their Sabbath and holiday meals, than with their morning hard roll.

However, bagels found an enthusiastic audience among other immigrant communities, particularly in New York, where the bagel came gradually to symbolise the city. Eating cream cheese and smoked salmon on these bagels transformed them from being a part of a Jewish baking tradition, to signifying its multicultural heritage.

I wonder to what extent the same is true for Montreal? And it feels likely that this city in a country with an official policy of multiculturalism – although in a province which has a far more conflicted attitude towards this policy – would embrace this immigrant food as one symbol of what it means to be from Montreal. (In much the same way that a café near to these bakeries sells a souvlaki version of poutine.)



I think, though, that these bagels are also taking on a new meaning. Gabaccia notes that the mass production of bagels from the 1970s made them more widely available, but also turned them into an altogether softer, sweeter, and easier bread to snack on. Bagels made in factories by Kraft – and not hand-rolled in small bakeries – lacked the texture, crust, and savouriness of the product first made in the northeast.

Perhaps unsurprisingly, there has recently been a renewed enthusiasm for Jewish deli foods. Julia Moskin writes in the New York Times:

Artisanal gefilte fish. Slow-fermented bagels. Organic chopped liver. Sustainable schmaltz.

These aren’t punch lines to a fresh crop of Jewish jokes. They are real foods that recently arrived on New York City’s food scene. And they are proof of a sudden and strong movement among young cooks, mostly Jewish-Americans, to embrace and redeem the foods of their forebears. That’s why, at this moment in 21st-century New York, the cutting edge of cuisine is the beet-heavy, cabbage-friendly, herring-loving diet of 19th-century Jews in Eastern Europe.

Much of the recent enthusiasm around the rediscovery of the hand-made and the artisanal (whatever we may mean by that) has been driven by hipsters (whatever we may mean by them). In a series of posts about the anthropology of hipsters – and the hipsterdom of anthropologists – Alex Posecznick notes that one of the defining features of ‘the hipster population’ is a rejection of ‘mainstream, capitalist and individualist norms in favour of tactile crafts, free-trade coffee and styles that physically mark that rejection.’

For the hipsters of Mile End, the Fairmount and St-Viateur bakeries exemplify this refusal of the mass-produced, and the adoption of the local, the ethical, and the somehow ‘real.’ But, as Posecznick acknowledges, this never-ending search for cool in the form of the authentic can also been seen as representing no real break from other forms of capitalist consumption:

They have turned consumption itself into an art, where the fine distinction of this hat over that invests cultural capital, and where although it is used and battered, it can be sold for four times the value of a new hat.

My point is that the bagel’s meanings have changed once again: those produced in small quantities in small bakeries now suggest gritty, cool urban living, as well as a return to old-fashioned, wholesome ways of making food. The irony, though, is that this shift of meaning has occurred within the context of the gentrification of once-poor, often (Orthodox) Jewish, neighbourhoods, where rent increases have meant that their populations are becoming increasingly homogenous: largely middle-class, mostly white.

Creative Commons License
Tangerine and Cinnamon by Sarah Duff is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.

11 Comments Post a comment
  1. Such an exciting and insightful post – thanks for sharing!

    June 16, 2014
  2. For years (since I was little) I preferred the St. Viateur bagels. But in the last few years, I’ve come to prefer the Fairmount ones. I’m sure the ones at St. Viateur have changed–they seem drier now. So I’ve gone over to “the other side”. Apparently, the guy making Montreal bagels in NYC doesn’t make them exactly like the Montreal ones because he wants to please New York taste buds as well. I heard him talking about it in an interview recently.

    Great post on the bagel in its wider context of immigrant foods and the transformation that happens with gentrification.

    June 16, 2014
    • Thanks! Glad you like the post.

      I’d be interested in tracing how these two bagel shops have changed their recipes over time – possibly in response to changing tastes or demand?


      June 17, 2014
  3. Theo #

    It may well be that the cinnamon-raisin bagels at Fairmount are superior to those at St-Viateur. I would not know because I have never seen the need to have anything other than the plain bagel with sesame or poppy, as God intended, at either of the two shops. And so I’d like to put in a word for St-Viateur, which I think does the classic better.

    I suspect it’s largely a matter of which one you try first.

    In any case, this always makes me smile:


    June 17, 2014
    • HA HA! Oh that is *fantastic*.

      I agree: I should have tried the bagels as God and nature intended. I was morally weakened by hunger and cold. However, this is just more reason to return to both when I’m back in October. And I’ll try St-Viateur first then.

      I’m also rather curious to try one of those newer bagel places which look like they’re run by hipsters.

      June 17, 2014
  4. As a native NYC guy, I certainly grew up being picky about bagels. I think the commonalities of ingredients of NY and Montreal bagels (malt, water from the Hudson) as well as proper preparation have made them as good as they are. What i find interesting now, though, is this ehole “artisinal” movement, not only of bagels, but of all food. A few decades back, young creative types came to the city and formed artist collectives, bands, events and happenings. Now it appears youngsters move to “the big city” to become homesteaders: pickling, knitting, creating “authentic” food. All i can say is, thank god no one has co-opted the bialy, yet!

    June 18, 2014
    • Thanks so much! And what a fantastic observation: people move to cities to embrace homesteading. That is *exactly* right. -Sarah

      June 18, 2014
  5. Gary Gillman #

    Coming rather late to this, but some comments. In my experience growing up in Montreal in the 50’s and 60’s, bagels were “there” but true enough had no talismanic significance (i.e., in the Jewish community whence I issue). First, most Jews had by then moved away from the east end where only a couple of bakeries made the real deal. To buy them, one had to drive back to the old district, which wasn’t done unless a visit to a relation there (often grandparent) was in the offing.

    Second, bagels were expensive. Most Jews were middle-class at best, often precariously, and buying them for everyday use – out of the question.

    Third, mothers concerned with weight control, and who wasn’t by the 60’s, warned against the bagel or eating very much of them. I recall well my mum’s dictum: a bagel is like three slices of Weston bread. The Canadian Weston family, famed for large-scale bakery and other businesses here and in the U.K., provided the daily sustenance for the Jewish community in those years, not the ancestral bagel, although the fine Jewish rye breads of Montreal – and of course challah bread (egg loaf) – never disappeared and still have a showing there. But anyone watching their weight was well-advised to give bagel a wide berth – this applies even more so to the American door stop versions.

    However, not so much by the 70’s – or not in Canada – but by the 80’s the bagel became a staple of Jews and now everyone here pretty much eats them all the time. It’s hard to say why, but it was good to eat, cheap (relatively) and helped preserve a feeling of ethnicity fast being eaten away by the pace and demands of modern life. The larger community cottoned on, just as it had to pizza and other low-cost tasty things (frankfurters, etc.).

    By the it sounds like you missed the classic Montreal take on souvlaki. Maybe next time. Or Quebecois tourtiere or baked beans. Or sugar pie. You`ll have to go back…

    Anyway I’m with you on the special qualities of the Montreal bagel. At its best, no other I’ve had touches it. Imitations are made in Toronto and New York but they never seem quite the same. (New York has some good versions of its own style though, Ess-a-Bagel’s is good if you get the right crusty freshness, Murray`s too).

    Can you get a good one in S.A.?


    June 18, 2015

Trackbacks & Pingbacks

  1. Joanne Ella Parsons » June 2014
  2. Exemplary examples | xrematon

All comments, criticism, and ideas welcome.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: