Myer's Bagel Bakery — In many big cities, skinny, Montréal-style bagels are a sought-after delicacy. In Vermont, we just call them Myer’s Bagels.
If the logo of an anthropomorphic bagel looks familiar, that’s because Myer’s shares it with Montréal’s famed St-Viateur Bagel, where baker Lloyd Squires once plied his trade. He’s been in Burlington for nearly 30 years now, boiling his dough in honey and baking it in a wood-fired oven.
Last year, new owners Colin Bloch and Adam Jones expanded the menu, adding sweets and other products to the popular baked-goods line. Squires himself perfected a gluten-free bagel option. But whether customers go traditional or wheat-free, they always come back for Montréal-spice-flavored love.
The Bagel — Twenty different bagels are made from scratch each day at this café. Get yours spread with bacon-horseradish cream cheese, or made into a sandwich.