Bread-Bakers v102.n038.6

I recently began baking breads from the formulas in The Bread Baker's 
Apprentice. Most of them have turned out very successfully!

The batch of bagels I made last week turned out alright, but didn't brown 
or taste like the Montreal-style ones that I like. I would like to try 
using diastatic malt powder as Reinhart suggests, but am having a hard time 
finding it.

I live in the Toronto, Ontario area. Does anyone know of a store that sells 
it? Or a mail-order source in Canada?