emblems is the Montreal-style bagel.

徽是蒙特利爾式的百吉餅。

It's poached in honey,

這是用蜂蜜煮的。

then baked in a wood-fired oven

烘爐

to give it its distinctively sweet taste

甘之如飴

and chewy texture.

和嚼勁十足的口感。

In a city spotted with numerous bagels shops,

在這個擁有眾多百吉餅店的城市裡。

St-Viateur stands out

St-Viateur脫穎而出

for its masterfully crafted artisanal bagels.

以其精湛的手工百吉餅而聞名。

Customer: For me, it's not just a great bagel,

顧客。對我來說，這不僅僅是一個偉大的麵包圈。

but it's also the institution itself

但這也是機構本身

that's really fantastic.

這真的是太棒了。

Once you have it once, you just can't stop.

一旦你擁有一次，你就無法停止。

And I haven't stopped for 50-something years.

而且我已經50多年沒停過了。

Saul Restrepo: St-Viateur Bagel was founded in 1957

Saul Restrepo。St -Viateur Bagel成立於1957年。

by Myer Lewkowicz.

由Myer Lewkowicz負責

Myer was Polish, Jewish, born in Poland.

邁爾是波蘭人，猶太人，出生在波蘭。

He came to Canada after the war,

戰後他來到加拿大。

and he learned the trade here in Montreal.

他是在蒙特利爾學的手藝

Herrine: Lewkowicz's bagels continue to be popular

赫林。Lewkowicz的百吉餅繼續受歡迎

for a variety of reasons.

由於各種原因，。

For starters, the authentic recipe

首先，正宗的配方

has remained unchanged for over 60 years.

60多年來一直沒有改變。

The bagels are also made 24/7,

包子也是24小時不間斷的製作。

ensuring customers get a fresh bagel day and night.

確保顧客日夜都能吃到新鮮的百吉餅。

Saul: We produce 1,000 dozen a day.

索爾我們每天生產1000多打。

Customer: St-Viateur Bagel is very famous.

顧客。St -Viateur Bagel非常有名。

I think, personally, what makes it so great

我認為，個人認為，它之所以如此偉大

is no matter when I come here,

是不管我什麼時候來這裡。

whether it's alone or with friends,

不管是獨自一人還是和朋友一起。

there's always just this atmosphere,

總是有這樣的氣氛。

and you're always getting a great product,

而且你總是能得到一個很好的產品。

and it's just kind of amazing.

這只是一種驚人的。

Herrine: And perhaps one of the biggest reasons

赫林也許最大的原因之一是

why St-Viateur has upheld its iconic reputation

聖維雅為何能保持其標誌性的聲譽？

is because the team's dedication

是因為團隊的敬業精神

to the bagel's foundation,

到百吉餅的基礎。

the art of hand rolling.

手滾的藝術。

Many employees have been perfecting the craft

很多員工都在完善這門手藝

for over 25 years.

25年以上。

Saul: Let's say a guy comes in and he wants a job.

索爾他想要一份工作。

So, usually, it takes about six months

所以，通常需要半年左右的時間

to practice, to be good at it.

要練習，要善於練習。

Herrine: Mastering this technique takes practice

赫林。掌握這種技術需要練習

because the bagels have to be consistent

因為百吉餅必須是一致的

in size, shape, and texture.

在大小、形狀和質地上。

Saul: You're gonna see it's gonna have that

索爾你會看到它的要去有那個

chewy taste inside.

裡面有嚼勁。

And that's because of the malt flour.

而這是因為麥芽粉的緣故。

Herrine: Once made, it's the baker's turn

Herrine:一旦做好了，就該輪到麵包師了。

to finish off the bagels.

來完成百吉餅的製作。

Working with the long wood panels, called sheeba,

用長木板工作，稱為謝巴。

it's no easy task and takes equally long to master.

這不是一件容易的事，同樣需要很長時間才能掌握。

Saul: They go in the hot water, in the boiling water

掃羅They go in the hot water, in the boiling water.

for five minutes.

五分鐘。

Water and honey.

水和蜂蜜。

And then they go 15 to 20 minutes in the oven,

然後他們去15到20分鐘的烤箱。

in the wood oven.

在木頭爐裡。

Saul: Our oven has a dome.

索爾我們的烤箱有一個圓頂

So the smoke, if you look inside,

所以煙，如果你看裡面。

you see the smoke in the dome,

你看穹頂上的煙。

so it gives all that smoky flavor, I believe.

所以它給所有的煙燻味，我相信。

We always, like, came out first,

我們總是一樣，先出來。

the best bagel in Montreal,

蒙特利爾最好的百吉餅。

us and Fairmount.

我們和費爾蒙。

But I think we have more times

但我覺得我們有更多的時間

been No. 1 than them.

一直比他們第一。

I don't know if you knew,

我不知道你是否知道。

but there's always a friendly battle

但總有一場友誼之戰

between St-Viateur and Fairmount Bagel.

在St-Viateur和Fairmount Bagel之間。

Herrine: And while it be remiss not to mention

赫林如果不提，那就太不負責任了

the longstanding debate

爭論不休

between which place has the tastier bagel,

哪個地方的百吉餅更好吃呢？

St-Viateur has technically

St-Viateur在技術上已經

been the longest-running bagel shop in the city.

是該市經營時間最長的百吉餅店。

Saul: We've been making bagels for a longer time

索爾我們做百吉餅的時間比較長了。

because they closed for so many years.

因為他們關閉了這麼多年。

Anyways, I don't wanna get in there.

總之，我不想去那裡。

Herrine: Regardless, the bakery

赫林。無論如何，麵包店

has been a keystone destination

一直是一個重要的目的地

on the Mile End for locals and tourists.

在一里地的當地人和遊客。

Even celebrities like Adam Sandler, Justin Trudeau,

甚至像亞當-桑德勒、賈斯汀-特魯多這樣的名人。

and Leonard Cohen have frequented.

和倫納德-科恩都經常光顧。

In fact, the flagship store has a huge hall of fame.

事實上，旗艦店的名氣很大。

And when it comes to which bagel flavor

而當談到哪種百吉餅口味

is the most popular, the answer is very clear.

是最受歡迎的，答案非常明確。

Saul: I would recommend to have sesame,

索爾。我建議吃芝麻

and I recommend the first time, just eat it as is.

而我建議第一次，就按原樣吃。

[crust crunching]

[地殼緊縮]

Herrine: Oh, wow!

女主人：哦，哇!

This tastes great on its own.

這個自己吃起來很好吃。

I saw other people dipping this

我看到其他人浸泡這個

in a tub of cream cheese, so I'm gonna try that.

在一浴缸的奶油奶酪， 所以我要去嘗試。

Saul: Usually a family comes in, so they buy six bagels.

索爾所以他們會買六個百吉餅。

They can have a cream cheese tub.

他們可以有一個奶油奶酪桶。

Liberté, not Philadelphia.

自由，不是費城。

Liberté from here.

從這裡開始自由。

Herrine: So, this is Canadian cream cheese

赫林所以，這是加拿大奶油奶酪

and a Montreal-style bagel.

和一個蒙特利爾風格的百吉餅。

Let's see if Canada does it better.

讓我們看看加拿大是否做得更好。

Oh, yeah, the cream cheese wins by far.

哦，是的，奶油奶酪贏了。

Saul: And then I would try the poppy

索爾然後我會嘗試罌粟

and the all dressed.

和所有穿著。

The all dressed too, it's very popular.

全服也是，很受歡迎。

The all dressed, we call it,

全副武裝的，我們稱之為。

is the sesame, poppy, onion, and garlic seed on it.

就是上面的芝麻、罌粟、蔥、蒜子。

And then you can do it with the cream cheese,

然後你可以用奶油奶酪來做。

and with salmon is the classic, yeah.

和三文魚是經典，是的。

Herrine: Maybe this is a very, like,

赫林也許這是一個非常，喜歡。

exclusive thing to St-Viateur,

專屬聖維泰爾的東西。

but the sesame here is so toasty and nutty

但這裡的芝麻是如此的香甜和堅果的味道

that even with the all-dressed combination,

那即使是全副武裝的組合。

the sesame flavor is a lot more pronounced.

芝麻味更明顯。

And because the salmon isn't actual filleted

因為三文魚並不是真正的魚片。

or cuts of salmon,

或切開三文魚。

this one's creamier and silkier.

這一個的奶油和絲綢。

They have a lot more depth in flavor

它們的味道更有深度

and a lot more textural contrast

和更多的質感對比

than a New York-style bagel.

比紐約式百吉餅。

Just because that crunchy exterior contrasts

只是因為那脆生生的外表對比

so well with that, like, plushy inside

所以很好地與，喜歡，加絨內側

and that sweetness from the dough

和麵團的甜味

and how it's not so dense.

以及如何不那麼密集。

So I'm leaving kind of sad because up until now,

所以我離開的時候有點傷心，因為到現在為止。

I thought New York-style bagels

我以為紐約式百吉餅

would be incomparable

不堪一擊

and this would honestly come in second place.

而這將老實的排在第二位。

But now I'm gonna go back to New York,

但現在我要回紐約去了。

and I'm gonna miss this.

我會想念這個的

I can see why this place is, like, iconic.

我知道為什麼這個地方是，像，標誌性的。

It's so simple, but it's so good.

很簡單，但很好。