FOUNDED ON TRADITION
Kettleman’s Commitment: make the best bagels, the old-fashioned way, with premium ingredients.
Founder and Montreal native Craig Buckley opened the first store in Ottawa in August of 1993. When he started the business, he simply wanted to make the best bagels you could find. By rolling, kettling, and baking traditional Montreal style bagels in a wood burning-oven using hand picked hardwood, and maintaining an unwavering commitment to the traditional quality of the food, the Ottawa based business has become a food institution of sorts — 24 hours a day, 7 days a week, and 365 days a year — for over 25 years. However, tradition does not mean much if the authenticity is gone.
IT’S ALL OUT IN THE OPEN
All of the preparation, rolling and baking is done before your eyes.
One of the reasons they’re so successful is they offer their customers a “no-wall” experience. When patrons walk in, the first thing they see is the Kettleman’s Bagel Roller working and rolling fresh bagels, cutting the dough with a knife, and boiling the bagels in honey water to seal moisture.
Behind the Bagel Roller is the baker who finishes the bagels with fresh poppy or sesame seeds,then bakes them for about twenty minutes in their wood-burning ovens. Once the process is complete, and it is an active process of carefully turning over the bagels away from the open hot wood flames, the bagels are ready to be eaten.
This is the traditional and original attention to detail which one expects when inside an old-fashioned bagel shop. It’s true, you can buy bagels anywhere – but you can only get a Kettleman’s bagel in one place.