Jonny McKessar started in coffee. He loved everything about it and aspired to open a coffee roastery, which he did in 2012 opening 3 Beans in City Works Depot, Auckland Central.
At that stage, McKessar was buying baked goods from Teed Street Larder in Newmarket, getting to know his now business partners Steve and Sarah Vanderput. The Vanderputs came on board with 3 Beans when McKessar in return began supplying Teed Street with coffee and by 2013, the trio decided to open their first venture together; Scratch.
Originally situated beside 3 Beans in City Works, Scratch outgrew the space within just a few years and moved to Graham Street.
In 2019, the business trio sold 3 Beans, and now operate three cafés -Scratch HQ, Scratch TVNZ, and Pollen Café- alongside selling cakes and catering across Auckland.
Scratch Bakers offer hand-crafted, delicious products baked from scratch for some of Auckland’s best cafés, offices and food lovers. At HQ on Graham Street, the café offers fresh baked grab and go deliciousness on the daily as well as brunch and lunch menus served seven days a week.
Though leading successful baking businesses, McKessar confessed he is not a baker. Steve Vanderput heads the kitchen and runs the amazing team of bakers and chefs, while McKessar looks after the front of house across the three cafés. He does appreciate good baking though and enjoys the experimentation and creation baking brings.
“With coffee, people always wanted consistency - but with baking we can be creative and come up with new products all the time.”
At Scratch, McKessar and his business partners have never wanted to do ‘normal’ products. Even the cheese scone has been stepped up a notch with three cheeses (feta, provolone and cheddar) and a hint of chilli to keep things unique and interesting. Scratch’s products are always beyond what customers expect.
Initially, it was the bakery’s pies that got people talking - flavours left of ordinary like Pork Belly Apple Cider, and Beef Cheek, Mushroom, Stout and Malted Onion take the place of standard Mince and Cheese offerings. However, these days, the Champagne Ham and Cheddar Brioche is most talked about as a great hangover cure.
Signature items at the bakery include meat or vegetarian Pies, Lemon Blueberry Scones, Chocolate Espresso Doughnuts, and sweet or savoury Brioche. McKessar’s favourite Scratch product of the moment is the ginger loaf, which not only tastes incredible, but fills the bakery with a most amazing smell.
Through the catering side of Scratch, McKessar has seen an ever increasing demand for foods fitting different dietary requirements. Recently, there has been a rise in demand for vegan and vegetarian foods which Scratch cater to with products like fruit skewers, vegan Sesame Tofu Vegetable skewers, vegan cakes and vegetarian Balsamic Mushroom, Scrambled Egg and Chipotle Mayo sliders.
McKessar himself grows some of the vegetables used at Scratch, on his lifestyle block in Waipu. When not working the front of the house, he can often be found turning compost or running around a paddock chasing cows, ducks and chickens.
Though it has been a tough few years for those in the hospitality industry throughout the Covid-19 pandemic, McKessar and the Vanderputs have kept their businesses above water. For Scratch HQ, Scratch TVNZ, and Pollen Café, the trio are on the right track to getting back on their feet and feeling comfortable about the future. Scratch is back to its pre-Covid queues-out-the-door, though now staff shortages are what challenge keeping things steady.
McKessar sees this challenge as an opportunity for those seeking an entry into the baking and hospitality worlds. With businesses crying out for hard working, dedicated staff, there is a willingness to invest in training - making it the best time to get out there, introduce yourself and get involved.
www.scratchbakers.co.nz
