Montreal's Jewish culinary quarter began in 1900 when Yiddish-speaking immigrants from Eastern Europe settled along Boulevard Saint-Laurent, opening bakeries and delis that would anchor a neighbourhood for five generations. By 1920, the corridor between Rue Duluth and Avenue Fairmount had become the largest Ashkenazi community in Canada, with wood-fired bagel ovens operating round the clock and smoked meat counters curing brisket in basement rooms. The district's food traditions survived urban renewal in the 1960s and gentrification in the 1980s, preserving recipes carried from Vilnius, Warsaw and Odessa. Today, Mile End and the Plateau remain Montreal's epicentre of Jewish food culture. Fairmount Bagel, founded in 1919, still hand-rolls dough in a wood oven imported from Eastern Europe. St-Viateur Bagel, opened in 1957, operates twenty-four hours a day, drawing customers at three in the morning for sesame rounds pulled warm from the hearth. Schwartz's Hebrew Delicatessen, established in 1928, serves smoked meat piled high on rye bread, cured with the same spice blend Reuben Schwartz brought from Romania. These institutions anchor a Montreal Jewish food walking tour that moves between storefronts where recipes have not changed in a century. The architectural fabric tells parallel stories. Synagogues converted to theatres, kosher butcher shops now housing design studios, tenement staircases where Yiddish signage still fades on brick. The Jewish Public Library on Esplanade Avenue holds archives documenting every bakery, deli and grocery that operated in the quarter since 1900. Rue Saint-Urbain, immortalised in Mordecai Richler's novels, retains the low-rise density and corner shops that defined pre-war Montreal. Walking these blocks is reading urban history through food, each stop a chapter in migration, adaptation and transmission of culinary memory across generations.