Latest news with #Montreal-style
The Province
16-05-2025
- General
- The Province
Siegel's marks 35 years making Montreal-style bagels in Vancouver
Siegel's makes Montreal-style bagels the traditional way, with a wood-burning oven that makes you 'bake by the seat of your pants.' Joel Siegel started Siegel's bagels 35 years ago and is celebrating the milestone occasion. Siegel is pictured at the Kitsilano location May 15. Photo by Jason Payne / PNG Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. When Joel Siegel moved to Vancouver from Montreal in 1974, he quickly realized something was amiss: there were no Montreal-style bagels. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors 'All they had were like buns with a hole in them that came from Safeway,' he recalls. A few years later, he was 'between things' career-wise and decided to open up his own Montreal-style bagel shop in Kitsilano. But Siegel's Bagels took awhile to catch on. 'I started by being on the sidewalk with a little box with bagels and cream cheese and giving them away when people walked by,' he said. Over time, though, Siegel's Bagels became a civic institution, the Vancouver equivalent of Schwarz's Deli or St-Viateur Bagel in Montreal. Besides offering nine different types of bagels, it's where the masses get their Montreal smoked meat, rugelach pastry, and lox and cream cheese. On May 16, the store marks 35 years in business — and it's Siegel's 89th birthday. His daughter Parise now runs the business, but Siegel will be coming in from his home on Salt Spring Island for a celebration at the original location, 1833 Cornwall Ave. Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. If you've been to Siegel's, you may recognize Siegel as the tall, thin white-haired guy with the distinctive moustache. He recently shaved it off — 'I got sick of always having hair in my mouth' — but has reconsidered and is growing it back. Siegel grew up in Dolbeau, Que., a small town near Lac-St-Jean, 'way, way up north, where the road ends up, and where the train turned around.' Joel Siegel at first did everything in his bagel shop, including chopping the wood for the oven. Photo by Jason Payne / PNG At 13, his family moved to Montreal. St-Viateur Bagel was nearby, and he started working there as a teenager. But he had other careers before he came back to bagels: He drove semi-trucks for seven years, then was in the clothing business. Oh, and he was a race car driver. 'I raced with the SCCA, Sports Car Club of America,' he said. 'I raced all over the U.S. and did some racing in Europe. I won six championships racing a Viper.' But it had its drawbacks. 'One wreck I had at the Dallas motor speedway, I hit the wall,' he said. 'I broke my neck. I was really lucky to get out of the car alive. And then the following year I raced, and I won two championships.' This advertisement has not loaded yet, but your article continues below. Making bagels isn't as dangerous, but did have its challenges when he started up. He went back to St-Viateur Bagel in Montreal to brush up on his bagel-making skills, but St-Viateur's owner declined to partner in a Vancouver location. 'He told me to go and steal a couple of bakers from another bagel shop, which I did,' he said. At his Vancouver store, he did everything traditionally to make an authentic Montreal style bagel, installing a wood burning brick oven, flipping the bagels with the long wooden shiva paddle, and rolling the dough the way they do in Montreal. 'The recipe is everything, and then the preparation, rolling them by hand,' he said. 'Getting all the air out so they're dense. And getting a good shine on them from the wood burning oven is really a big factor.' Montreal bagels are quite different from bagels in other cities, such as New York. This advertisement has not loaded yet, but your article continues below. 'The recipe is different,' he explains. 'They use what we call a sourdough type of method, which we don't. New York bagels get harder much quicker, and I don't especially like sourdough. It's an acquired taste, I guess.' Baking with wood is also a bit of an art, because you have to 'bake from the seat of your pants.' In a regular oven, he explains, you turn it on, put the bagels in, 'and when the buzzer goes off, you take them out.' Cooking with wood, 'you have to pay attention to what you're doing, because you have to turn them, get them off the long boards, then put them on the fire brick. And you have to have a method of rotating them in the oven.' Smoked meat is also a Montreal specialty, different from the corned beef or pastrami you get in Jewish delis in other cities. 'It's the same brisket, but it goes into a different preparation, where the smoked pieces goes into brine, into barrels,' said Siegel, who imports his smoked meat from Montreal. 'It takes a week or two weeks for it to cure.' This advertisement has not loaded yet, but your article continues below. He worked hard to make the store a success, chopping the wood himself for the oven. 'When we started, I did everything, I did the baking, I did the counter,' he said. 'But I said if I can convince half the people that live in Vancouver that came from Montreal to taste our bagels, I'll make it. Eventually we got the Montrealers to come into my shop, and it grew from there.' jmackie@ Read More
Vancouver Sun
16-05-2025
- Business
- Vancouver Sun
Siegel's marks 35 years making Montreal-style bagels in Vancouver
When Joel Siegel moved to Vancouver from Montreal in 1974, he quickly realized something was amiss: there were no Montreal-style bagels. 'All they had were like buns with a hole in them that came from Safeway,' he recalls. A few years later, he was 'between things' career-wise and decided to open up his own Montreal-style bagel shop in Kitsilano. But Siegel's Bagels took awhile to catch on. 'I started by being on the sidewalk with a little box with bagels and cream cheese and giving them away when people walked by,' he said. Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Westcoast Homes will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Over time, though, Siegel's Bagels became a civic institution, the Vancouver equivalent of Schwarz's Deli or St-Viateur Bagel in Montreal. Besides offering nine different types of bagels, it's where the masses get their Montreal smoked meat, rugelach pastry, and lox and cream cheese. On May 16, the store marks 35 years in business — and it's Siegel's 89th birthday. His daughter Parise now runs the business, but Siegel will be coming in from his home on Salt Spring Island for a celebration at the original location, 1833 Cornwall Ave. If you've been to Siegel's, you may recognize Siegel as the tall, thin white-haired guy with the distinctive moustache. He recently shaved it off — 'I got sick of always having hair in my mouth' — but has reconsidered and is growing it back. Siegel grew up in Dolbeau, Que., a small town near Lac-St-Jean, 'way, way up north, where the road ends up, and where the train turned around.' At 13, his family moved to Montreal. St-Viateur Bagel was nearby, and he started working there as a teenager. But he had other careers before he came back to bagels: He drove semi-trucks for seven years, then was in the clothing business. Oh, and he was a race car driver. 'I raced with the SCCA, Sports Car Club of America,' he said. 'I raced all over the U.S. and did some racing in Europe. I won six championships racing a Viper.' But it had its drawbacks. 'One wreck I had at the Dallas motor speedway, I hit the wall,' he said. 'I broke my neck. I was really lucky to get out of the car alive. And then the following year I raced, and I won two championships.' Making bagels isn't as dangerous, but did have its challenges when he started up. He went back to St-Viateur Bagel in Montreal to brush up on his bagel-making skills, but St-Viateur's owner declined to partner in a Vancouver location. 'He told me to go and steal a couple of bakers from another bagel shop, which I did,' he said. At his Vancouver store, he did everything traditionally to make an authentic Montreal style bagel, installing a wood burning brick oven, flipping the bagels with the long wooden shiva paddle, and rolling the dough the way they do in Montreal. 'The recipe is everything, and then the preparation, rolling them by hand,' he said. 'Getting all the air out so they're dense. And getting a good shine on them from the wood burning oven is really a big factor.' Montreal bagels are quite different from bagels in other cities, such as New York. 'The recipe is different,' he explains. 'They use what we call a sourdough type of method, which we don't. New York bagels get harder much quicker, and I don't especially like sourdough. It's an acquired taste, I guess.' Baking with wood is also a bit of an art, because you have to 'bake from the seat of your pants.' In a regular oven, he explains, you turn it on, put the bagels in, 'and when the buzzer goes off, you take them out.' Cooking with wood, 'you have to pay attention to what you're doing, because you have to turn them, get them off the long boards, then put them on the fire brick. And you have to have a method of rotating them in the oven.' Smoked meat is also a Montreal specialty, different from the corned beef or pastrami you get in Jewish delis in other cities. 'It's the same brisket, but it goes into a different preparation, where the smoked pieces goes into brine, into barrels,' said Siegel, who imports his smoked meat from Montreal. 'It takes a week or two weeks for it to cure.' He worked hard to make the store a success, chopping the wood himself for the oven. 'When we started, I did everything, I did the baking, I did the counter,' he said. 'But I said if I can convince half the people that live in Vancouver that came from Montreal to taste our bagels, I'll make it. Eventually we got the Montrealers to come into my shop, and it grew from there.' jmackie@
Business Journals
22-04-2025
- Business
- Business Journals
Human Robot Brewing taking over former Crime and Punishment space
By submitting your information you are agreeing to our Privacy Policy and User Agreement . Crime and Punishment Brewing shuttered last week after 10 years in operation in Philadelphia's Brewerytown neighborhood. Human Robot Brewing is taking over the former home of Crime and Punishment Brewing in Brewerytown. The West Kensington brewery closed on its $760,000 purchase of the building at 2711 W. Girard Ave. on Tuesday, Human Robot co-founder Jake Atkinson told the Business Journal. The deal did not include the Crime and Punishment business or any licenses. Human Robot bought the building from Crime and Punishment Brewing owner Mike Paul. The brewery closed on April 15 after 10 years in operation. GET TO KNOW YOUR CITY Find Local Events Near You Connect with a community of local professionals. Explore All Events In the ground-floor space previously home to Crime and Punishment Brewing, Human Robot plans to open a taproom that will operate under the name Human Robot Girard. The location is meant to replace the brewery's Schuylkill Banks location at 2401 Walnut St., which shutters on May 31. Human Robot subleases that space from Montreal-style bagel maker Spread Bagelry, which decided not to renew its lease in the building after it expires next month. Atkinson said the turnkey nature of the space will allow Human Robot to get the taproom up and running as quickly as possible. The brewery is keeping all of Crime and Punishment's furniture and fixtures, except for the brewing equipment in the back room, which will be converted into another seating area for customers. The location will also offer outdoor seating. All three staff members from Crime and Punishment have been offered positions at Human Robot Girard, according to Atkinson. The brewery will also relocate its two employees from Human Robot Schuylkill Banks to the Brewerytown outpost. expand Human Robot Brewing opened in Philadelphia's Kensington neighborhood in 2020. Ryan Sharrow / Philadelphia Business Journal The interior of the space, Atkinson said, will remain largely the same as it looked during its Crime and Punishment days. "We're not going to change much," he said. "It's not like they didn't do well there. The neighborhood loved them." Human Robot Girard will offer a limited food menu curated by Rich "Poe" Tamaccio, who runs Poe's Sandwich Joint at the brewery's flagship location at 1710 N. 5th St. in West Kensington, which opened in 2020. It will serve the same beers that it offers at its other taprooms. Atkinson said the brewery also hopes to work with Crime and Punishment Brewing's Paul to make new beers for the taproom in the future. "We really want to honor the tradition of that space and what he's already done in the community and not just come in and change everything up," Atkinson said. The three-story, 3,700-square-foot Brewerytown building also has one vacant apartment on each of the top two levels. Atkinson said Human Robot plans to refurbish the two apartments and put them up for rent by August. This will be Human Robot's second new taproom in the works. The brewery also plans to open a tasting room at 12 W. Mechanic St. in New Hope. Atkinson said the group is shooting for a July 1 opening date for that location. In addition to its West Kensington brewery, Human Robot also operates taprooms at 1646-1648 S. 12th St. in South Philadelphia and in the suburbs at 208-210 York Road in Jenkintown. Those locations opened in 2023 and 2022, respectively. Sign up here for the Philadelphia Business Journal's free newsletters, and download our free app for breaking news alerts.
Boston Globe
25-03-2025
- Business
- Boston Globe
Northern Spy makes the leap to retail with sauces, seasonings, and syrups
Among the offerings is a selection of vinegars — cranberry, apple, and a standout ramp vinegar with a garlicky, savory depth for whipping up dressings for green or grain salads, or for anything you might use a flavored vinegar in. Another, Bulldog Steak Seasoning, a bold black pepper spice blend, channels classic spice-rubbed Montreal-style meats. Conscious about food waste, the restaurant smokes, chars, and dries vegetable scraps, transforming them into fine powder to add to the mix. The seasoning creates a rich, blackened crust to meats, swordfish, and grilled or roasted vegetables. Other intriguing smoky specialties include a smoked garlic honey and smoked mushroom soy sauce. Also offered is Maple Jack — a maple syrup that comes straight from the trees in a Westwood family's backyard. Advertisement Northern Spy has also added hands-on cooking and cocktail classes. Come for chef and owner Marc Sheehan's casserole-making session, covering sauces and the basics of making the dish. Or learn how to create limoncello and discover how to use it in cocktails. An ice cream-making class is also on the schedule, with more to come. Sauces and seasonings cost $9 to $18, while maple syrup is $32. Class fees are between $70 and $75. 4 Rolling Mill Way, Canton, 781-989-1850. The products are available to purchase at the restaurant, or order at Ann Trieger Kurland can be reached at
