Bagel Buzz
Spread the News
From digital media influencers to on-air segments, we’re always incredibly thankful when others take notice of our brand and our unique story. Whether it’s a launch, a deeper dive into our menu offerings or unfiltered interviews with leadership, we’re grateful for it all. If you’re a journalist on deadline, kindly reach out to jls@spreadbagelry.com for access to high resolution logos, visual assets, interviews, quotes, factual content and more.
Bake
Spread donates $19,000 to help families around the world. All proceeds benefit Eagles Autism Foundation. “The idea of togetherness has always been an undercurrent flowing through the culture of our growing organization,” says Brooks Tanner, chief operating officer of Spread Bagelry. “It just feels good to serve communities that need extra support. I’ve always said that we’re not in the bagel business, but rather the people business. It feels amazing to give back in a big way.”
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ABC News4/WCIV- Charleston
Philly bagel shop spreads love and Montreal-style bagels in Charleston! Spread's first location in the Lowcountry wows customers and carves out a unique fan base.
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The Post and Courier
Many come home from out-of-town trips with a few souvenirs. When in Montreal, tourists might visit a local shop for artisan jewelry or an item of Roots Canada clothing. Others have been known to leave this Canadian city dragging suitcases stuffed with Montreal-style bagels, those that are flash-boiled and finished in a wood-fired oven.
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The Drum
Watch out, Philadelphia Cream Cheese: Oatly and figure-skater Tara Lipinski are serving a dollop of plant-based competition in Philly at Spread Bagelry! Product launch details revealed here in The Drum.
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QSR
Industry trade publication recognizes spread for its community stewardship and mission to give back. “We commenced this program just four months ago,” says Brooks Tanner, COO of Spread, “the month-long round up campaign will help us achieve our goal of raising upwards of 20k for this very worthy charity."
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Philadelphia Business Journal
Spread Bagelry to open seven locations in 2023, including stores in Charleston, Savannah to fill 'bagel desert' in South.
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The Post and Courier
Spread is spreading. Charleston, SC here we come. Expect two spectacular new locations in the Lowcountry, ya'll!
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The Post and Courier
The Charleston Area is booming and Spread is excited to be part of it all! Two locations coming soon to the Lowcountry: 1400 Shucker Circle in the Oyster Park development off Ben Sawyer Boulevard in April and on the ground floor of Hoffler Place Apartments at 595 King St. in downtown Charleston by mid-summer!
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Charleston Regional Business Journal
Bagel shop to open first location outside of Philadelphia in Mount Pleasant, SC
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What Now Philly
Philadelphia-based Spread Bagelry is gearing up to open three new locations, beginning with one at 100 Main St in King of Prussia, followed by outposts in Upper Dublin and Ambler around April, the addresses for which are yet to be announced, according to a company spokesperson.
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Restaurant Unstoppable
When it comes to leadership style, CEO, Jamie Schrotberger talks about inspiring and encouraging instead of commanding and conquering. He also touches on the ups and down of growth, trends in fast casual and how different generations interact with restaurants today. It's an informative and engaging podcast from our friends at Restaurant Unstoppable. Big thanks to Eric Cacciatore for being an amazing host.
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Patch.com
Spread Bagelry already scoring kindness points ahead of Super Bowl 2023. All stores raise money to help families impacted by Autism. 100% of monies raised from now through the end of May go to The Eagles Autism Foundation.
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Brooklyn Bagel Blog
Brooks Tanner, COO talks with Sam Silverman, Brooklyn Bagel Blogger and head of Brooklyn Bagel Fest about all things Bagels - past, present and future. Bagels on Mars? Well, we'll see. Anything's possible.
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Philadelphia Jewish Exponent
“Spread Bagelry also has found success in a new take on bagels, baking the bread in a wood-fired oven and serving unique flavors such as blueberry-lemon bagels and apple brown butter schmear. The Cherry Hill store will be its ninth location and first in New Jersey.”
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Restaurant Unstoppable
Spread's COO, Brooks Tanner talks to Restaurant Unstoppable about his culinary journey and lessons learned along the way. This unfiltered and highly entertaining podcast features adult language. Learn what it takes to be an unstoppable chef and get ahead in the food and beverage business. Brooks tells all in a way that only he can do! Funny, off-the-cuff and free spirited, Brooks tells it like it is.
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Finch Brands
Pandemic Prowess: How Spread not only survived but thrived. “Going forward, I think we're going to take some of those main goals, but I think the future of restaurants is really all about experiential. It's about great hospitality. It's great freshness and quality of food and to have something that you can call your own, really identify with.” - Jamie Schrotberger, CEO
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South Jersey Food Scene
New Jersey 101.5: “Customers can observe the unique bagel-making process up close as their Montreal-style bagels are brought fresh from the oven.”
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Philly Voice
PhillyVoice talks about Spread’s foray into the Garden State: “Highlights of the space include a wood-fire oven in the heart of the store, a chandelier over the coffee bar and a large, pink-flowered cherry blossom tree which pays homage to the new location.”
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Action News
When it comes to the best bagel spots, we always rise to the top. We were among the first in 2010 and we’re thrilled that our fans are still comin’ back for more a dozen years later! “They have some healthier options too. I tasted their egg white sandwich with truffle mushrooms, spinach, light Swiss cheese, and turkey bacon. It was so good, I took the leftovers to go.”
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The Philadelphia Inquirer
“...softer, breadier, sweeter,” says Jillian Wilson, Michael Klein, and Craig LaBan of The Philadelphia Inquirer
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Charleston City Paper
What we’ve found is that the art itself really comes into the proofing process and the baking process. This wood-fired oven is something magical, and we’ve really trained [our bakers] on this archaic way of baking
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