- $40 for a Montreal-style bagel-making class, scheduled Thursdays at 6:30 p.m., December-January
Each class is capped at 25 participants; each event requires a minimum of 12 participants in order to take place.
Under the instruction of Spread Bagelry owners Mark Cosgrove and Larry Rosenblum, you and an intimate group of fellow students will learn every step in the process for baking Montreal-style bagels. After trying your hand at rolling a few doughy rounds, you'll get to fire them in Spread's enormous wood oven and take the results home.
"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." Boiled in honey-sweetened water, Montreal-style 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.
Spread—the brainchild of veteran Philly chef Mark Cosgrove and marketing professional Larry Rosenblum—recreates the ambiance and expertise of a Quebec bagel vendor. Inside the charming wood-floored space, a custom-built, 20,000-pound wood-fired oven blazes Spread's beloved bagels. Doughy treats are complemented by a full menu of seasonal spreads, tender brisket, and smoked fish, sourced from a century-old outfit in Coney Island.