Just one street south of Jean-Talon on Bélair, BST takes its name from the initials of owner Hind's three children. The recipes draw from across Algeria — the msemen, a folded flatbread filled with cheese and tomato sauce, is a signature, and Hind will personally instruct you to heat it properly on both sides. The Algerian baklawa, made with a pastry base instead of phyllo and preserved in honey for up to two months, is another reason to make the slight detour. The selection of sweet and savoury goods is almost too wide to catalogue.