SCRATCHbread

mornin :)

MJT — Mon, 07 May 2012 11:50:45 +0000

open 6:30a-3pm today.

Some Seriously Awesome Press

sb-admin — Sat, 05 May 2012 15:09:15 +0000

Checkout all the amazing props we’ve been getting in our SCRATCHpress section.

wow…. were open…

MJT — Tue, 01 May 2012 12:34:31 +0000

oh yea…. open for deliciusness…

thanks for a great pre-day

MJT — Mon, 30 Apr 2012 20:02:58 +0000

thanks for coming out and taking in the grits and coffee free_ness. see you tomarrow for our new menu and hours. were super pumped to do this and cant wait to give u all delicious wholesome goodness in the mornin. much luv. _scratch

busiest stoop brunch eva

MJT — Sun, 29 Apr 2012 17:27:17 +0000

unbelievable day at shop. lil more time left to grab sum local asparagus with house mozz, chicken sausage red eye gravy, mushroom fontina pizza…

momma said they’d be days like this

MJT — Fri, 27 Apr 2012 14:14:13 +0000

my favorite moment as a chef… when such an amazing food arrives at my door I heart anson mills.

open today 4pm-8pm

MJT — Wed, 25 Apr 2012 16:46:03 +0000

its true. come for some action. 4pm-8pm(ish)

wed=closed

MJT — Wed, 18 Apr 2012 18:21:57 +0000

a friendly SCRATCHreminder… WE AiNnT Open TONIGht!!! see you sat/sun at 10am-3p

CLOSED WEDNESDAY (tomarrow)

MJT — Tue, 17 Apr 2012 15:29:28 +0000

We aint gonna be open tomorrow. Just know, its because were getting our ducks in a row so we can open on may 1st, every morning. Were getting beans this week from STUMPtown, so as of THIS WEEKEND we will be slinging drip coffee. Our juice machine is on the way as well (yup!)

So Apologies for the closure, we will be open Saturday to resume deliciousness

_scratch

So Ive got some news….

MJT — Fri, 06 Apr 2012 23:46:25 +0000

I’m opening more. and. well. I’m moving on from wholesale. (BIG exhale) . Its a HUGE risk. I think you want this bed stuy and new york (ok: queens represent and big ups to the bronx, and to the wu down in stanten island) but anyways. This all starts in May. Were gonna have a morning program, lunch stuffs and I’m hoping to offer as much hot bread out of the oven as you can stuff in your cheeks at a certain time of day. I’ll let you know more details as they come.

Oh… and were gonna start taking reservations for our first tasting menu in the WORKshop very soon.. If your interested, please send an email to info@scratchbrea