Thursday, August 27, 2009

Scratch Bakery

Phoebe Lawless is the baker behind Scratch, a Durham start-up that is garnering widespread attention (see recent mention and recipe in Bon Appetit magazine).  And deservedly so, as she creates some of the best pies and pastries I’ve ever had.  And it’s not just the extraordinary crusts, it’s the fillings too.  Think dark chocolate and sea salt pie, butternut squash and sausage empanada, or vanilla carrot crème tart.  You absolutely can’t go wrong.  Scratch sells at the Durham farmer’s market, in local Whole Foods stores, and for the truly converted (all it takes is one bite), through her pie-a-week subscription plan.  Check out her website for details.

Comments

Hey, Chuck from Scratch here. Thanks for the kind words and compliments! A small correction: Phoebe’s pies are not available in local Whole Foods, but you will find her stuff at 3 Cups in Chapel Hill (near WholeFoods). 3 Cups is a fantastic coffee, tea and wine shop that we love dearly! Check them out!

October 20, 2009, 10:34 am

I headed over to Scratch to check it out today (Friday July 2). As I approached the store, from about a half block away, I saw a young lady enter the store with two big plastic bags full of hoagie-size rolls. At least a dozen or so between the two bags. The bags were clear, but I could see there was a label on each bag. When I entered the store, she was disappearing into the kitchen with the bread. What gives? Is Scratch preparing sandwiches on grocery store (or some other bakery’s) bread?
Also, I must say that I was very disappointed in the limited selection of pastry. There a big basket of scrumptious looking sugary cupcakes on the counter and about 3 or 4 different kinds of pies. Bit that was about it for the sweet stuff. There were also some savory open-faced eggplant and poached egg thingies out on the counter. They looked delicious. But what gives with the no-refridgeration thing. I would never order anything savory at Fosters nor at Scratch nor anywhere else that expects me to trust that the stuff hasn’t been left out too long. Poached egg holding at room temp?? You’re playing with fire! One strike and you’re out when it comes to giving a batch of customers food poisoning.

July 2, 2010, 12:43 pm

hello there thanks for your grat post, as usual ((o:

November 17, 2010, 9:11 pm

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