SCRATCHbread: A Brooklyn Chef Creates Food from Scratch to Start A Movement
Meet Matthew Tilden, the founder of SCRATCHbread in Brooklyn, NY.
His day begins as yours ends, working on the counters of a dimly lit, closed-for-the-night pizzeria where he unwraps sourdoughs and shapes breads that he knows, in time, everyone will know about. But come to know, not just for their taste or uniqueness in technique, more so for the ideals they represent.
For SCRATCHbread is much more than just bread, it’s about bringing together people with a shared belief about food, to start a food movement in New York City to change the way we see and perceive the food we eat.
For more info on SCRATCHbread visit: scratchbread.com
Remember, he doesn’t have “scratch” without people, so seek him out in Brooklyn, or try his breads at supporting restaurants: scratchbread.com/locations.html
I love Scratchbread — I was in the habit of picking up a fresh loaf once or twice a week until I left Brooklyn a few weeks ago. Still having dreams about that foccaccia….Matthew, I’m probably dreaming here but you have a customer waiting if you want to expand to DC! Keep up the nice work Liza!
ScratchBread now sells his breads at Cafe Grumpy in Greenpoint I hear.
wow !! after reading and watching this I will be making a trip from the garden state to the big apple to get me some of this.
Hey Hunter. You won’t be disappointed. He sells at the Brooklyn Flea too. Get on his mailing list. I am! Thanks for watching my food stories. Hope to connect you with more good food!
Holy Jesus!
I have never seen someone work with food like that since my late uncle.
His message was beautifully conveyed with the style in which this was filmed.
His words really match the quality of food he produces.
I cannot WAIT to eat this bread!
Thank you for your post! Glad to connect you to Matt. I promise, if you try his breads you will not be disappointed.
I’m passing this on to a relative who raises her own chickens and makes everything from scratch ( as much as possible). She lives in California and I think she’ll want to follow this site.
Damn…..that’s passion for your craft. That’s dedication and love! And I’m sure it reflects in the product. I used to work at a bakery in Park Slope where the owners baked their own bread until they sold the place and the new owner bought another companies products and the customers always said the the care is missing, that something was noticeably absent….This dude puts his soul into his work, his art. I usually say that these people (Williamsburg-ers, Park Slopians) achieve greatness in obscurity but this is so much different….Way bigger. Good post.
Glad it inspired you
Matt sometimes teaches at The Brooklyn Kitchen. You can also try his stuff at Cafe Grumpy. Where do you live?