Montreal style bagels

After tasting the Montreal style bagels in Ottawa, and well, Montreal last month, I wanted to know if this would work in Chicago.

The bagels are baked in a wood fired oven. We have lots of wood fired ovens in Chicago for pizza, right?

Is it a crazy idea for a pizza place to expand their offerings and make bagels in the morning? It seems a good fit, given that the basics (dough, wood fired oven) are already in place, and it would leverage the basic plant for another meal.

I love montreal style bagles! I got to Burlington VT often , I was attending cheese college, They have a place called Meyers Bagles they make montreal bagles One of my professors told me about its kind of a locals place Everytime I'm there I get them! It would be great to have one here . Since you have the oven Make some up and try them out See how people respond I cant imagin it would be anything but positive

Is it a crazy idea for a pizza place to expand their offerings and make bagels in the morning? It seems a good fit, given that the basics (dough, wood fired oven) are already in place, and it would leverage the basic plant for another meal.

The question isn't the plant, it's the number of bagels they would have to sell to to justify opening the place earlier, firing up the oven and paying people for the extra hours to make, bake and sell them. If they were already open in the morning it would make more sense.

I wonder how strong the demand would be for Montreal style bagels here?

FYI, while a wood fire may be most traditional, it's not absolutely necessary. I made pretty good facsimiles at home a few times years ago.

I have posted previously in "Beyond Chicagoland - Western Michigan Recs" about Nantucket Baking Co. They are a bakery that also sells pizzas, so the concept works if you have the market for it.

I have posted previously in "Beyond Chicagoland - Western Michigan Recs" about Nantucket Baking Co. They are a bakery that also sells pizzas, so the concept works if you have the market for it.

Maria's in Highwood has done something similar with all their take out Italian foods, but I think this is a more natural expansion than the reverse suggested above.

i don't know why he scratched the idea, but in some interviews he did, art smith said he'd be serving montreal style bagels at Table Fifty Two.. (i think it was timeout or one of the chicago food magazines)

I think it would be a good idea if you had the right restaurant. It seems a lot of bagel places have dried up and now its hard to find some good ones. I'd welcome these bagels but they would have to be in a commuter friendly place where they would be easy to pick up in the morning. I remember Jacobs bagels in the loop and I really miss them. They were good in the beginning and then kind of went down hill then out of business.