st viateur ~ famous bagels of montreal

st viateur bagels

I was recently introduced to a taste sensation ~ Montreal bagels.  But not just any Montreal bagel, the St. Viateur Bagel.

A different breed than their New York cousin, the St. Viateur bagel is boiled in honey water and cooked in a woodfire oven.  From their website:

Each bagel is hand rolled, boiled in honey water, and cooked in a wood fired oven that was designed to both cook and flavour the bagel. What comes out of this process is a chewy, slightly sweet bagel that is incomparable to any other bagel being made today. We have never compromised quality for quantity, and because of this we have a limited amount of bagels that can be produced each day.

A family business and bonafide landmark, their flagship bakery is open 24/7 and makes 1,000 hand rolled bagels per day.  They offer sesame, poppy and plain and ~ yes ~ they ship to the states.

st. viateur bagel montreal

Online ordering is easy, but the minimum is 4 dozen so it’s important to know how to store your delicious bagels.

st viateur bagel shipping

Toasted up and topped with butter and jam, or cream cheese and lox ~ or whatever your heart desires ~ these are definitely worth shipping to your door.  They freeze well and have a sweet, nutty flavor and chewy texture that is truly unique.  Délicieux!

cast iron skillet brown butter cornbread

cast iron skillet brown-butter cornbreadNot long ago I invested in a few cast iron skillets.  I’d used one a while back at a friend’s house and loved it.  I think her grandmother had bought it several decades earlier, it was the real thing; the inside was so well seasoned and smooth as silk.  She gave me a few helpful pointers on how to work with it, in case I ever decided to get one of my own.

I’ve made a few dishes in my relatively new skillets and one of my favorite results is cornbread.  There’s something about the subtle minerally taste that the iron brings to the corn.

For me it’s key to make some brown butter in the pan.  It goes into the batter, gets drizzled on top about halfway through baking, and it greases the pan nicely to ensure nothing sticks.  It adds another subtle layer of flavor, a bit nutty.


  • 1  cup fine-ground cornmeal {I really like the Nitty Gritty brand}
  • 1  cup flour
  • 2  tablespoons sugar
  • 1/2  teaspoon salt
  • 1-1/2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 2  eggs
  • 1  cup cream
  • 1/2  cup sour cream
  • 6  tablespoons butter


  • Preheat oven to 400F
  • In a large bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda
  • Heat a 10-inch cast iron skillet over a medium flame; add the butter and keep an eye on it for about 4-5 minutes
  • When butter spattering slows and it darkens to a medium brown, gently swirl it all around edges of pan to coat, then transfer melted butter to a small ramekin or glass bowl
  • In a separate bowl, whisk together the eggs, cream, sour cream and 4 tablespoons of the brown butter
  • Add egg mixture to dry ingredients and gently stir until incorporated, being careful not to overmix
  • Pour batter into the skillet; use the back of a spoon to spread it evenly in pan
  • Bake for 10 minutes, then pour remaining 2 tablespoons brown butter on top of cornbread and bake another 10 minutes, or until a toothpick inserted in center comes out clean

cast iron skillet cornbread

Some variations ~ that I’m yet to try ~ are adding cheddar cheese, diced green chiles or jalapenos, maybe sweeten it up a bit with maple syrup… delicious!