The second great dilemma that plagues Mile End, along with coffee. Both these bagel providers have been operating since the neighborhood used to be predominantly Jewish, in the case of Fairmount Bagel since 1949, and in the case of St-Viateur Bagel since 1957. To outsiders their bagels may seem barely distinguishable, though there are subtle differences locals make a big deal about. Compared to any American bagel, both will surprise you: the traditional Montreal style is much slimmer, less doughy, crispier in the crust and slightly smoky in flavor (they’re dunked in honey water before baking in wood ovens). Fresh bagels are one of the simplest and most divine discoveries to be made in Montreal, so get yourself a pot of cream cheese, a half dozen of sesame at one place and a half dozen of poppy at the other, and feast it up!