Items Articles: Store and Honey Water

items articles: He arrived in Canada in 1953 and founded the store four years later, according to Brandon Sun. Since the store opened in 1957, the bagel-making process hasn't changed. In 1942 he was arrested by the Gestapo and sent to Buchenwald concentration camp, according to the store's website. According to current owner Joe Morena, each bagel is hand-rolled, boiled in honey water, dipped in seeds and baked on a long wooden plank in a wood-burning oven. The company also has seven other locations in the Montreal area. Related Items Articles Montreal's famous St-Viateur bagel shop still rolling 60 years later The flagship store makes 30 dozen bagels an hour, and is open 24 hours a day. (www.immigrantscanada.com). As reported in the news.