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Editors' Pick

SCRATCHbread

Editors' Pick
Our Tip Always original, constantly evolving bakery and restaurant with a strong penchant for full-flavored whole grain breads.
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Good Bread: Scratch Bread

Good Bread: Scratch Bread

The goods that come out of the Scratch Bread ovens are the baked equivalent of one of those Robert Rauschenberg paintings that combines found objects with carefully haphazard splashes of color. Bite into one of their sweet and greasy plantain bread cakes, and you could discover surprises like a whole dried chili pepper or a coffee bean.

Scratch My Supper: New Buckwheat and Kale Breads, Pizzas, from SCRATCHbread

Scratch My Supper: New Buckwheat and Kale Breads, Pizzas, from SCRATCHbread

SCRATCHbread is an "evolved fast food joint" according to Matt Tilden, guiding spirit of the Bed-Stuy bakery/restaurant. This week, the joint's menu evolved once again with the introduction of a new loaf and a takeout supper menu that's filled with typically SCRATCH, rich, multi-layered, and delicious options.

NYC Holiday Bread Basket: 10 Loaves for Your Table

NYC Holiday Bread Basket: 10 Loaves for Your Table

The end of the year is a time of excess in the bread world. Bakers who spent 11 months tending their levains and sourcing locally-grown, organic rye flour suddenly pull out the white flour, sugar, booze, butter, and more sugar. But the city's bakers are an inventive bunch, so this year's crop of holiday breads offers incredible variety, both sweet and savory.

Eat SCRATCHbread's Peasant Sourdough and Outlast the Cold

Eat SCRATCHbread's Peasant Sourdough and Outlast the Cold

The Peasant Sourdough comes out the oven looking like some crusty rye loaf, but it's actually on the soft and thin-crusted side. As in many SCRATCH products, the bakers build the ingredients for this bread out of a small group of building blocks that are also used for other loaves. First comes the sourdough starter, made from oat mash, rice, and wheatberries. To this they add cane sugar, a bran mix of wheat bran, flax seed, and oats, and then a mixture of dark rye, whole wheat, regular wheat, and spelt flours.