The Garlic
Pull Apart Bagel

A pull apart bagel is a bagel that's been scored — deep cuts across the top that stop just short of the base, so it holds together in one piece but opens up like a flower. Every one of those cuts gets piped full of whipped cream cheese. Then the whole thing is brushed in garlic butter and baked until the edges go crisp, the cheese goes molten, and the garlic hits you before the bagel does.

The scoring is the part people underestimate. Cut too shallow and the cream cheese sits on top instead of inside it. Cut all the way through and you have wedges on a plate instead of a bagel. The whole trick is stopping at the right depth so it stays one object and still opens far enough to fill.

You don't slice it. You pull it. Wedge by wedge, cream cheese stretching between the pieces, straight out of the oven.

Ours is finished with everything seasoning and fresh herbs, and it costs $6.99. That's it. No upcharge for the format, no limited-time pricing, no seasonal window — it's on the board at every location we run.

The scored-and-stuffed garlic bagel came out of Korean-American bakeries in Los Angeles and went everywhere from there. People have been flying it home, freezing it, begging for it in Canada.

For a couple of years the only way to eat one in Ontario was to know somebody travelling. That is a ridiculous situation for a bagel.

We built our own. Same format — deep score, cream cheese in every pull, garlic butter bake — finished the way we finish everything: heavier on the herbs, crispier on the edges, and made fresh in-store instead of shipped in. That last part is the difference you can actually taste, because a bagel that was baked this morning three feet from where you are standing behaves nothing like one that was baked on Tuesday somewhere else.

If you've been searching for the viral LA stuffed bagel in Ontario, you can stop.

Pull, don't cut. Grab a wedge at the crust and pull outward — it comes away clean along the score line. Eat it hot, while the garlic butter is still loose. Cold, it's a good bagel. Warm, it's the reason people drive across the city.

Do not let it sit in the bag while you finish your drive home. Ten minutes is the difference between molten and merely nice. If you are taking it somewhere, ask for it boxed rather than bagged — it holds heat better and the crisp edges survive.

Pair it with a Classic Latte ($4.45) or an Iced Matcha ($6.99). Savoury first, then hit the Dubai Chocolate Kunafa Cup. That's the order. Reverse it and the garlic ruins the chocolate — we have watched people learn this the hard way.

Until 11 PM Sunday to Thursday. Until midnight Friday and Saturday. When the craving hits at 10:40 on a Tuesday and everything else is shut — we're not.

That late window is most of the reason this thing took off for us. A warm, savoury, six-dollar bagel at eleven at night has very little competition in Ontario.

Baked in daily batches. Busy nights, it sells out. Come early or call ahead on +1 905 629 0004.

Office breakfasts, weddings, corporate mornings, showers. We'll bring pull apart bagels by the tray — and if you want a show, the live dessert station too.

Trays travel better than single orders and they scale, so this is the easy way to feed a room something people will actually talk about afterwards. We handle setup and we travel across the GTA and beyond.