The former Boston Market at 240 Nutt Road in Phoenixville will breathe new life as home to Street Cart Bagels, brought fresh to you by owners David and Kimberly Frey.
With nearly 20 years of experience across multiple industries, the “bagel boom” happening around the country caught their attention. Now, the Freys have spent the past two years developing their own bagel recipe, drawing from everything they have learned and loved about bagels. Street Cart Bagels is a way for the pair to combine their experience, passion, and creativity into something they are proud of.
David and Kimberly grew up in different areas of Greater Philadelphia, and eventually, life pushed them to put down roots in Phoenixville in December 2020. Having always been involved in entrepreneurial projects throughout their careers, they were finally ready to open a shop.
“It just made sense,” said David. “We’re here, the community is thriving, and this is where we want to build something meaningful.”
Aesthetically, Street Cart blends the hustle and charm of NYC street food with the warmth of classic Jewish delis and Greek diners. Inside, their focus is efficiency and comfort, with a touch of nostalgia. They plan to have limited indoor seating with cozy booths and an old-school deli counter. The setup is designed to run smoothly—with great bagels, cream cheeses, breakfast and lunch sandwiches, and a full coffee menu—while still giving guests a place to sit and enjoy their food.
The once red-painted exterior has received a fresh coat of white and hints of blue. Next, the Freys will add hand-painted logos and a mural on the side wall that encapsulates the brand and community. Outdoor seating and landscaping will appear in the warmer months.
The process of making bagels is anything but simple. Over the course of numerous days and fermentations, the dough builds flavor, texture, and digestibility. Their morning shift crew is up with the birds, handling shaping, boiling in traditional malted barley water, seeding, and baking. Each day requires a significant amount of prep to ensure Street Cart can move quickly, efficiently take orders, and provide consistently great food.
“The most rewarding part is getting to create great food, memorable experiences, a sense of nostalgia and warmth,” he said. “We also love creating jobs. We believe work is a beautiful and meaningful thing, and we want to build a culture where employees and customers are treated well.”
Yet, hidden around every corner are the challenges of rising costs, balancing work and home life, and the constant push to build something sustainable.
The Freys won’t let these setbacks stop them. They lead with generosity and believe it is the core of everything they do.
As for the important part: the menu. Five core bagel varieties, a lineup of standout cream cheeses, bagel lunch sandwiches, and salads are part of the list. For coffee, they are partnering with an incredible roaster to create two signature blends for their drip and espresso drinks.
“We’re committed to clean-label ingredients, high quality, and a menu we can stand behind,” added David.
The Freys are planning for a February opening, but are staying flexible. Check out Street Cart Bagels for all the latest updates.
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Editor’s Note: This post first appeared on VISTA Today in January 2026.
