With a deep-rooted love for bagels and a clear vision for growth, Thomas Selementi stepped in as Spread Bagelry’s new CEO in June.
Spread Bagelry was founded in 2010 by Larry Rosenblum, who brought Montreal-style, hand-rolled, wood-fired bagels to Philadelphia with a location near Rittenhouse Square in 2011.
Selementi, a New Jersey native, told What Now Philadelphia his first job in the restaurant industry was at a Jewish bakery when he was 16, calling it a rite of passage and the start of his passion for baking. He said he is a big believer in breakfast and daytime dining, which drew him to the brand.
“Bagels, let’s call it a little bit of a crowded space right now. But, to me, that means it’s just prime for the taking. Someone needs to go out and separate themselves and that’s what we’re going to do,” he said.
Selementi said his first big ambition is to define the hospitality experience.
“That’s priority one. Making sure that every person that comes in the door, we meet or beat their expectations about what a great bagel restaurant should be,” he said. “Outside of there, there is going to be some growth, growth within the four walls of all our restaurants.”
He said the company is also currently operating in Charleston and Savannah, with plans to expand into Atlanta next. Over the next 12 to 18 months, it will focus on building up the region. Afterward, the company aims to bridge the gap between the Southeast and Philadelphia, most likely by entering the DMV area—Washington, D.C., Maryland and Virginia.
“I think everybody’s focused on: how do I race to the top first, where do I go to get the most locations. We just want to operate great bagel shops in these neighborhoods,” he said.
Selementi said another key factor setting Spread apart is its control over bagel production from start to finish.
To support this approach, Spread secured a new commissary kitchen at 1100 E. Berks St. in Fishtown, scheduled to open in October. The expanded space will allow the company to boil and bake bagels daily before shipping them to its various locations, ensuring quality and consistency.
“It gives us a lot more flexibility and scalability to support our restaurants,” Selementi said. “If we want to try something new, a new cream cheese flavor or a new bagel flavor, we can just train the commissary team and then they can ship it out to the restaurants.”
Selementi said the menu will undergo natural changes over time but emphasized a focus on keeping it straightforward and clear, especially for new customers. The company also plans to introduce a limited-time fall menu featuring sweet potato and savory pumpkin options.
Spread offers a variety of signature sandwiches, house-made spreads and locally roasted coffee.
Guests can choose from classic bagel flavors such as plain, everything and sesame, as well as options like blueberry, whole wheat and gluten-free. The all-day sandwich menu features items including the Standard with eggs and Cooper Sharp cheese, the Carnegie Reuben with pastrami and sauerkraut, and Selementi’s go-to order, the Cure, a bagel topped with brisket, smoked bacon and jalapeño cream cheese.
Spread Bagelry will be open daily from 6 a.m. to 2:30 p.m., or until bagels sell out.
