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New bagel store flourishing in Pointe-Claire regardless of pandemic

Mike and Spenser Dizgun in their Dizz's Bagel and Deli in Pointe-Claire Village, just south of Highway 20.


Dizz’s house owners took leap of religion after noticing there have been no different retailers promoting contemporary Montreal-style bagels in Pointe-Claire Village

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The pandemic has taken its toll on Montreal’s restaurant trade, however gloomy occasions didn’t deter one West Island couple from opening their very own bagel store.

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Mike and Spenser Dizgun opened Dizz’s Bagel in Pointe-Claire final month, simply because the Omicron variant was surging in time to spoil the vacations. However because the store doorways opened on Cartier Ave., they’re happy to report their bagel enterprise is trending in the suitable course, due to phrase of mouth and takeout.
“Up to now so good,” mentioned Mike. “Fortunately the restrictions are solely limiting the quantity of people that can come inside (to seven).”

“This previous weekend was insane,” added Spenser.  “We had a line out the door and down the road for 4 hours. We remodeled 500 sandwiches in two days. We’re tremendous humbled by the neighborhood response.”

Dizz’s is open from 8 a.m. to 4 p.m. so the draconian 10 p.m. to five a.m. provincial curfew doesn’t apply.

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“If we have been a restaurant, I don’t understand how we’d get via it,” added Mike, who employs 9 staffers and will ultimately rent a couple of extra.

Undaunted by the pandemic, the Dizguns each ditched company jobs to present the bagel biz a shot.

They took a leap of religion after noticing there have been no different retailers promoting contemporary Montreal-style bagels within the Pointe-Claire Village, dwelling to a number of espresso retailers and bakeries.

“We thought it was such an excellent match for the village as a result of the one different bagel retailers within the West Island are above Freeway 20 or Freeway 40,” mentioned Mike. “The village appeared to essentially want one thing like this.”

The couple purchased the almost 100-year-old constructing on Cartier Ave. final March and started renovations. The constructing beforehand had been used as a journey company. “It was an enormous building challenge as a result of we added an extension on the again and we have been coping with an older constructing that we have been making an attempt to maintain intact, Mike mentioned. “We began in all probability in April and Might with an concept of opening in September. However COVID delays pushed it to the primary week of December.”

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The bagels are baked on web site. “We moved away from wooden (burning) and are utilizing a pure fuel oven,” famous Mike. “We additionally make all our cream cheeses in home. The truffle one has been by far our greatest vendor.”

If the bagels style acquainted to prospects, it’s as a result of Dizz’s makes use of the identical household recipe his father Steven Dizgun developed many years in the past at one other Montreal location.

“My dad used to personal the R.E.A.L. bagel franchise. When he purchased it he had a couple of shops. He ended up promoting them off, aside from one on Cote-St-Luc Rd. which he rebranded as Dizz’s bagel about seven or eight years in the past.

“However he saved the identical bagel recipe since Day 1. It’s the identical one we’re utilizing at present at our new retailer. So it’s three generations now technically with my grandfather (Irwin “Dizzy” Dizgun) beginning with my dad.”

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However earlier than deciding on a recipe, the Dizguns sampled choices from Montreal bagel heavyweights like Fairmont and St. Viateur.  “We went to all the large bagel retailers for a style take a look at. We simply discover our bagel has a little bit extra flavour and a little bit extra sweetness than all of the others. However all of the Montreal bagels are superb.”

Whereas Mike, 32, brings his household’s bagel recipe to the operation, his spouse’s American household is behind the idea of a contemporary sandwich store. Dizz’s provides an array of bagel sandwiches past the usual lox and cream cheese.

“My dad and mom opened a breakfast restaurant in southern California, the place I grew up, 30 years in the past,” Spenser mentioned. “We moved to the East Coast once I was in highschool, and opened one other 4 or 5 extra eating places. I labored in any respect of them, headed up the catering dept.

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“So it’s at all times been in my blood,” she mentioned. “I promised myself I’d by no means do it however right here we’re.”

She mentioned the menu displays “a southern California vibe” with contemporary elements like avocado and squeezed juice.

The couple met whereas attending St. Michael’s Faculty in Vermont. Mike was the goalie on the division III males’s hockey staff and Spenser performed varsity lacrosse. After school, Dizgun performed one yr {of professional} hockey in Dunkirk, France earlier than returning to Boston. (His different declare to fame is having performed U.S. prep college hockey at Deerfield Academy with Alex Killorn, a West Islander who went on to turn into a star with the Tampa Bay Lightning.)

After dwelling in Beantown for a couple of years after school, Mike says he ultimately satisfied Spenser to maneuver to Pointe-Claire.

“He tricked me as a result of he introduced me right here in the summertime,” Spenser mentioned Tuesday when temperatures in Montreal dipped to -25 C.

Did Mike warn his spouse about Quebec’s bone-chilling winters?

“He didn’t however everybody else in Boston did,” mentioned Spenser, who then added. “I truly love Montreal.”

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