bagelman's Profile
The Bagel House: Reviews?
We just struck a deal with a&p in Ontario to supply their stores by the end of the month. It will be limited to certain stores according to how many we can supply.
The Bagel House: Reviews?
Hi, Vince at St-Viateur Bagel. None of these gentleman ever worked for St-Viateur Bagel, however, they are not the first to use our name to promote their own business. I have heard of bakeries as far as LA reportedly having ex-employees working and in many cases it is not true. Those employees that have moved on and opened their own places are usually always in touch with us and we are genuinely happy to see them do well. Those like these guys that actually have the nerve the use our name in their web-site, I view in a different light. I should call them.
Protection of the "Montreal Bagel" designation
Hi, Vince From St-Viateur Bagel. Someone just sent me the link to this board. I cannot belive it!! What's next. Sneider's Balony labled "Smoked Meat", Putting a cross at the top of the CN tower , or even seeing Toronto winning a Stanley cup.
I also came across a web-site of a bagel place in TO that announces right there on their home-page that they worked for us in MTL, (never heard of them).
Montreal- vs New York-style bagels
Hi, Vince from St-Viateur Bagel. For the record we do not even own a gas oven. All our ovens are 100% wood burning and all our bagels are rolled by hand. This in fact is the main difference between our bagels and the rest of the world`s. It is to costly and bothersome to do things the old-fashioned way when there is very good machinery that can do it for you. However, the machine could never replicate the hand procedure and often over-compresses the dough therefore, giving a very dense texture to NY style bagels. Thanks for your positive comments
