SCRATCHbread Has Found a New Home


Back in February, word got around that SCRATCHbread’s Matthew Tilden was looking for a new space in which to bake his excellent bread.

Tilden, who had built his business using the oven at Toby’s Public House, had been forced to halt production of his loaves of focaccia, sourdough, and whole-wheat dried cranberry bread until he could find a new home. In the meantime, he would continue to bake pastries for places like Cafe Grumpy and the Brooklyn Flea, which is where we saw him this weekend. In the course of selling us a hazelnut bar and chocolate popover, Tilden shared some good news.

Late last week, he found a new baking facility on a stretch of Columbia Street along the Red Hook-Carroll Gardens border. While Tilden cautions that it’s going to take awhile before he gets bread production up and running again (he still needs a wood-burning oven), he’s happy to have found a new home. Stay tuned for further details.

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