Every morning, Kettleman's traditionally trained bakers fire up a wood-burning oven to craft batches of Montreal-style bagels, which earned the eatery a Best Bagel accolade from Ottawa (X)press in 2006. The kitchen’s open design spotlights a marriage of Old and New World technology and allows the staff to hand-roll dough, boil it in honey water, and bake it over hardwood in front of a hungry audience. Kettleman's culinary crew works with fresh ingredients and the happiest of thought bubbles while creating each of its baked goods—whether intended for individual enjoyment or as the foundation for deli sandwiches.