The smooth, creamy goodness of a Winnipeg cream cheese with real smoked salmon!
Tired of your regular old cream cheese? Ready to try something new and exciting? If that’s you, elevate your bagel game with Siegel’s Smoked Salmon cream cheese! It’s the perfect way to indulge in a gourmet breakfast every day, without breaking the bank. Siegel’s Smoked Salmon cream cheese starts off with their heavenly Winnipeg-style cream cheese base, and blends in real smoked salmon, resulting in a sumptuous spread that you can indulge in every single morning. Want to take it up a notch? Add in some fresh veggies, like roma tomatoes and arugula, for a quick, delicious and nutritious meal!
ABOUT SIEGEL’S BAGELS
Authentic Montreal-style wood fired bagels.
Siegel’s Bagels was created with one purpose- to bring Montreal-style bagels to Vancouver. Joel Siegel founded this award winning bakery over 30 years ago in 1990, and to this day it is still family-owned and run. He grew up working in a bagel shop in Montreal, but when he moved to Vancouver he could not find great quality Montreal-style bagels. Most local bagels were “fluffy imitations”, instead of the filling, chewy, boiled and baked perfect bagels of Montreal. Saddened by the lack of quality bagels in Vancouver, Joel would visit Montreal and come home with suitcases full of bagels. Soon after, he decided to start making his own Montreal style bagels here in Vancouver.
Siegel’s Bagels is proud to sell delectable Montreal-style bagels at the deli in Kitsilano and in the Granville Island Public Market. They bake constantly throughout the day and night, providing you with the freshest bagels ’round’! In the Montreal-style tradition, their bagels are boiled then baked in a classic wood burning oven which gives them a genuine crusty outside and chewy inside that is so satisfying to sink your teeth into! Not only are they authentic and delicious, Siegel’s bagels are high in long-lasting energy, preservative free, low in fat (98.5% fat free!) and they come in a wide variety of flavours, from the traditional sesame to Siegel’s own recipes like rosemary rock salt and ancient grains.