If you’ve ever visited iconic St-Viateur Bagel in Montreal, the backdrop at Myer’s will look familiar: a flaming wood-fired oven and a metal bin holding a mountain of steaming-hot, doughy rounds. And it’s no coincidence; Founder Lloyd Squires baked at that Montreal institution for 15 years before launching his own south-of-the-border bagel biz. He even named it after Myer Lewkowicz, the founder of St-Viateur.

For the uninitiated, Montreal bagels are made differently than the more familiar New York-style. Instead of being machine-rolled and boiled in water before they’re baked in a gas oven, Montreal bagels are hand rolled, boiled in honey water, and baked in a wood fired oven. The result is a thinner round that’s denser and chewer, with a hint of sweetness. In Montreal, you’ll almost always find them with a dusting of poppy seeds or sesame. But Myer’s caters to all tastes, with flavors ranging from Everything to Maple to Montreal Spice. Stop by the bustling counter-service spot on the outskirts of town for a bagel slathered in schmear or one of Squires’ many creative bagel sandwiches.