Learn the trade secrets and traditions of owners Larry and Mark as you craft their prized bagels from scratch

Spread Bagelry, Philadelphia

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What You'll Do

When it comes to bagels, New York City is often the first place that comes to mind. But far north, on the banks of the Saint Lawrence River, there exists a sweeter kind of bagel that stands toe to toe with Manhattan's finest. The owners of Spread Bagelry, Mark Cosgrove and Larry Rosenblum, show you the secrets behind making the perfect Montreal-style round. Boiled in honey-sweetened water, their bagels bake in massive, wood-fired ovens that give them a characteristic, flame-dappled appearance and result in a bagel that's denser, sweeter, and crunchier than its New York–style counterpart. Under the instruction of Mark and Larry, you'll learn the importance of each step in the baking process and then try your hand at rolling a few to take home.

  • Discover the Secrets of Traditional Montreal-Style Bagels
    Learn what goes into the dense, sweet, crunchy Montreal bagels that give the New York–style delicacies a run for their money

  • Make Your Own Bagels to Take Home
    Practice hand rolling your own bagels before firing them in Spread's custom-built, 20,000-pound wood oven

Each event is capped at 25 participants; each event requires a minimum of 12 participants in order to take place.


Your Hosts

Mark Cosgrove and Larry Rosenblum Mark Cosgrove and Larry Rosenblum
Owners, Spread Bagelry

Veteran Philly chef Mark Cosgrove and marketing professional Larry Rosenblum have one thing in common: an abiding love of the Montreal bagel. Teaming up to spread their passion to Philadelphia, the duo opened Spread Bagelry, recreating the ambiance and expertise of a Quebec bagel vendor.


Where You'll Meet

"Judging by the line out the door on Saturday and Sunday mornings, we’re now a city of converts," raved Philadelphia Magazine when it named Spread Bagelry 2012's spot for the city's Best Bagels. "We want our bagels smaller, denser, sweeter. We want them Montreal-style." Inside the charming wood-floored space, a custom-built, 20,000-pound wood-fired oven blazes Spread's beloved bagels. A full menu complements doughy treats with brisket and smoked fish, sourced from a century-old outfit in Coney Island.


In a Nutshell

Delve into the secrets of the Montreal bagel, making your own dense, sweet dough rounds in a custom-built, 20,000 lb. wood oven

The Fine Print

Expiration varies. Refundable only on day of purchase. Min. of 12 participants or experience subject to cancellation. No value after experience date & time have passed. Please provide email address at checkout, which SideTour will provide to facilitate redemption. Gratuity included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Culinary tools and activities, from cooking demos to kitchen appliances

All Locations

  • Spread Bagelry (2379.2 miles)

    262 S. 20th Street

    Philadelphia, Pennsylvania 19103

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