Skip To Content

With Fletchers, Montreal’s Bagel Scene Gets Bigger and Better

Two weeks ago, my family and I spent a week in the Laurentian mountains, an hour north of Montreal. We were there for a week-long Jewish music and culture festival called KlezKanada, which has become one of our favorite annual excursions. (Brisk dips in a gorgeous lake, the convergence of the world’s most renowned klezmer musicians and Yiddish scholars, the sound of fiddles and clarinets floating across the bucolic campgrounds at all hours — what’s not to like?)

Most years, we make a point of stopping in Montreal-proper on our drive home to Brooklyn to wander the streets and stock up on bagels. Call it heresy, but this New York Jew is a devotee of the heavily seeded, sweet and petite beauty that is the Montreal bagel. (I also love New York bagels. They are simply a different animal). This year our schedule did not allow us to make the stop, and that’s a shame — partly because of the dearth of bagels in our freezer, and mostly because we missed the opportunity to eat at Fletchers.

Opened this past July, the Jewishly-inspired café, housed in the Jewish Museum of Montreal, is taking the city’s legacy of global Jewish cuisine into the 21st century. And its breakfast options — a Moroccan-influenced bagel board that tops St-Viateur bagels with preserved lemon cream cheese, ras-al hanout-spiced gravlax and pickled onions; eggs in a bagel as a Jewish homage to the glorious “toad in a hole” breakfast sandwich and, soon, chocolate babka French toast served with maple-tahini — sound so very enticing.


Fletchers is the brainchild of Kat Romanow, co-founder of The Wandering Chew, a series of pop-up dinners in Montreal that explores a different Jewish cuisine (Iraqi, Italian, Mexican, Scandinavian, etc.) at each dinner. Along with Hof Kelsten, a popular bakery and cafe and Arthurs, a self-described “nosh bar” that also opened this summer, it is helping to solidify Montreal’s reputation as an innovative, as well as historical, center of Jewish cuisine.

It looks like my family might just have to head back up to Montreal before next summer’s klezmer fest.

More Breakfast Columns:

Leah Koenig is a contributing editor at the Forward and author of “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” Chronicle Books (2015).

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.