Javier Zelaya starts his day long before the sun rises to make bagels in the kitchen of District Bagel in Montreal, Quebec March 18, 2022.
Javier Zelaya, baker at District Bagel, empties a colander of freshly-boiled bagels before placing them in the oven to bake in Montreal, Quebec March 18, 2022.
Zelaya places the uncooked bagels in the wood-fired oven—an essential step for making true Montreal bagels—in Montreal, Quebec March 18, 2022.
Sesame seeds are added to the bagel dough before baking in Montreal, Quebec March 18, 2022.
Zelaya removes the freshly-baked bagels from the oven in Montreal, Quebec March 18, 2022.
Zelaya throws the freshly-baked bagels into a pile to be sorted for packaging in Montreal, Quebec March 18, 2022.
Pinney Friedman, owner of District Bagel, sorts through the bagels for packaging in Montreal, Quebec March 18, 2022.
Once the bagels are baked for the day, Zelaya switches his focus to preparing for his next busy morning by prepping the flour in an industrial mixer in Montreal, Quebec March 18, 2022.
Zelaya rolls dough into the classic bagel shape to be baked the next morning in Montreal, Quebec March 18, 2022.
Zelaya finishes off his day by placing a sheet of rolled bagel dough on a rack, ready to be baked the next morning in Montreal, Quebec March 18, 2022.
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