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 firstname.lastname@example.org for access to high resolution logos, visual assets, interviews, quotes, factual content and more.
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.”
The Philadelphia Inquirer
“...softer, breadier, sweeter,” says Jillian Wilson, Michael Klein, and Craig LaBan of The Philadelphia Inquirer
King of Prussia, here we come! NBC10 Philadelphia spills the beans!
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
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.”
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.”
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.
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.”
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.
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.
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.