Matthew J. Tilden’s Scratchbread was featured in New York magazine this week, the story written by the Robs. Tilden borrows the brick oven at Toby’s Public House (a very good pizza spot) on Mondays, when the restaurant is closed, and after 11 p.m. on the other days to bake his focaccia, sticky buns, and sourdough. You can find the breads at Bklyn Larder, or you can drop in on a Monday and buy from Tilden himself. Tilden calls his whole wheat loaf filled with pecans and dried cherries ($5) “sexy bread.” Sexy? Maybe not, but awfully good. It’s got that dense, wheaty, healthy-feeling chew and the sweet-tart cherries and pecans elevate it into deliciousness. It’s great toasted and spread lavishly with butter.
686 Sixth Avenue, Brooklyn