Montreal-style bagels, made by hand in Groningen

I am Jason. I moved to Groningen from Canada nearly five years ago.

The bread culture here is Groningen is fantastic, but finding a proper authentic bagel is nearly impossible.

A real Montreal bagel is different. I make these the traditional way: hand-rolled, boiled in sweetened water, and baked hot for that distinct chew and thin crust. No dough conditioners, no preservatives, and no factory shortcuts. Just high-protein flour, time, and heat.

I bake in small batches right here in town. If you want a fresh dozen or half-dozen for the weekend, you can order directly through the site.