Dear Customers…

Kettleman's Bagel Co. College Square in Ottawa

2015 and 2016 have been years of growth and transition for us.


For more than 20 years, our original Bank street store remained open almost constantly, 24 hours a day, 7 days a week, all year long. In that amount of time, we’ve baked and served millions (literally) of bagels. Last year, we started the process of renovating our flagship location in the Glebe. This was a long overdue update on not only our store, but our brand. We want to provide one of the best, if not the best, casual dining experience you will find, with a product and menu that is unparalleled. Not many businesses see the kind of traffic that we do on a daily basis. We’ve been extremely fortunate in the support we’ve received from the community, and it’s that very support that motivated us to give Kettleman’s a fresh reset and look beyond the Glebe. Read more

Our Logo Contest…

We’d like to sincerely thank our customers for their honest feedback regarding our logo contest that was launched a few weeks back. We were positively overwhelmed by your enthusiastic and observant responses, and swiftly reminded of how incredible our customers are!


The overall reaction was that the logos we presented were not representative of who we are and what we mean to the community. With careful consideration to these reactions and reasoning, we fully agree with you!

We’ve decided to regroup with the team to create something better suited to our brand with all your input in mind.

We feel very privileged to have such a loyal group of customers, who not only visit us regularly, but also offer their insights and opinions on our initiatives, and motivate us to work harder.

Thanks, The Kettleman’s Bagel Co Family

We’d also like to announce the winner of the six dozen bagels is Jennifer Comacchio, who in her submission said, “I really enjoy the no-wall policy that is unique to your customer experience. Read more

Montreal style bagels are considered by many to be the best bagels in the world – superior to the New York style bagel that is more widely known across North America. What makes these bagels different? What’s the story behind the delicious recipe? Why do they taste and look different than regular bagels?

The recipe was brought to Montreal via Polish and eastern european Jewish immigrants around 1880. Isadore Schlafman and Chaim Seligman are widely credited with officially introducing the recipe to Montreal. Schlafman was selling bagels in a makeshift bakery in an alley off of St. Laurent, and Seligman was selling his wares by the dozen off of a horse drawn carriage. For a while, Jack Schlafman (Isadore’s son) and Seligman were in business together, but they eventually ended up having a falling out. Schlafman opened Fairmount Bagel in 1949 in Montreal’s Mile End community, and the legend states that while he was building the shop, he conveniently found an old brick wood burning oven that was perfectly suited to the business. Read more

“Yo Kettleman’s. What’s the deal with your knishes? They’re friggin’ delicioius”. – a guy named Lance who came to the store at 3 a.m. after a show at Irene’s Pub

Knishes. The deliciously simple snack food. We make them in the potato, pizza, and spinach variety. They’re considered one of our house specialities. Whether you’re on the go and need a quick snack, or if you’ve just waltzed into the store at 3 a.m. like our friend Lance, there’s never NOT a good time to have a knish. The question’s been asked regarding what the deal is with knishes. Well…there’s no deal really. Come in to our store on Bank Street, and we’ll gladly provide a single morsel, a half dozen of them, or an even dozen knishes for a very reasonable price. With that said – if you’re interested in a few small facts about the knish – we’re here to share.

According to Wikipedia….the knish was introduced to North American palettes by Jewish immigrants from the Ukraine around 1900. Read more

We’ve been around the Glebe since 1993, and we thought we’d share some of the common questions we get on a regular basis – and our answers to these questions for those of you curious about the tasty stats. Sometimes we get these questions at 3 a.m. Sometimes we get them on Sunday mornings. Sometimes we get them when people are sampling cream cheeses. When you’re open 24 hours a day, 365 days a year – you start to mentally record some of the more regular queries our customers throw our way and you’d be surprised how often we get them.

Q: How many bagels do you make a day?

Great question. We make 6000 bagels a day, or about 42,000 bagels a week, or roughly 168,000 bagels a month. Is that a lot of bagels? The answer is yes.

Q: How many eggs does your store go through in a week?

We go through 225 dozen eggs a week, or about 2700 eggs. Read more