Scratch Bread Thrives During COVID

Baking in the Great Lakes Bay Region.

The dough is spreading throughout mid-Michigan.

Literally.

Scratched Bread, a wholesale bakery in Midland, continues to serve its growing number of accounts that includes restaurants, grocery/convenience stores, taverns, food trucks, bowling alleys and food wholesalers, turning them from customers into regulars

“Besides the Great Lakes Bay Region, we are serving accounts in Gratiot, Isabella, Gladwin, Clare, Ogemaw, Arenac and Tuscola counties,” said owner Dave Beckett.

“I got into the bakery business when my father, Bruce, purchased a small bakery in the Valley Food building back in 2002,” he continued. “Baking was never on my radar despite my family lineage of baking. I took a chance and decided to give it a try. I stuck with it and gained a lot of knowledge from a few experts along the way, but mostly from doing it the wrong way. It’s 18 years later, and I’m pretty darn good at it and still learning more every day.”

Scratched Bread offers a wide range of products, including a complete line of breads available in “loaf” or “Texas” style, including a full range of bread bowls, buns, rolls, subs and pizza dough. The variety of breads include white, wheat, sourdough, pumpernickel, deli rye, rye swirl, honey wheat, sweet bread, English muffin, multigrain, authentic Italian and cinnamon raisin.

“Our employees are in a race against time to provide the freshest possible products,” noted Beckett. “Our key to success is to offer a fresh, local alternative for restaurants. There is a huge difference between fresh bakery bread and store-bought bread.”

“You would think the Italian bread was imported, fresh from Italy,” said Elaine Tambouridis of Fuzzy’s Restaurant in Saginaw.

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