Andalos has been a Saint-Laurent institution since Raymond Cheaib opened a modest pita production facility on Boulevard Lebeau in 1991. What started as a bakery has grown into something harder to categorize: part Lebanese restaurant, part pastry shop, part épicerie, part caterer. The Halal-certified operation turns out manouché in a dozen variations, from classic zaatar to spiced chicken, alongside shawarma plates, grilled meats, house salads, and a sprawling selection of Middle Eastern sweets, baked goods, and pantry staples. The space is roomy enough to eat in, browse, and stock up in the same visit, and its wholesale arm supplies pita, kaak, baklava, and other products to retailers and foodservice operators across Canada. A family-run operation now carrying on under the next generation, it draws a loyal following that has made the Lebeau address a destination well beyond the neighbourhood.