Sunnies Digest: Ralph and Charlene of Scratch

Published on December 13, 2024

On this month’s Sunnies Digest, we talk to Ralph Sy and Charlene Ng, the creative duo behind Scratch (@goodsfromscratch) and the holiday spread at the Sunnies Gifting Suite, on the ins and outs of managing a bakery and the importance of keeping things fresh.

Charlene wears the Alba in Classic Tort
Ralph wears the Ford in white gold polarized

How did Scratch come to life?

Charlene: It all started back in December 2020 during the pandemic. I was on the quest for good sourdough bread and tried nearly every shop in Manila until I found Ralph who posted his baked goods on Instagram. I’d order 6 to 8 loaves of his bread but eventually suggested we find a space and open a store together and the rest is history.

Walk us through a typical work week at Scratch.

On weekdays, the space transforms into a commissary for local businesses, catering services, and special events. While our team is hard at work producing our breads, we simultaneously use this time to brainstorm innovative concepts, conduct culinary research and development, and explore collaborative opportunities.

When the weekend arrives, we shift gears and open our doors as a restaurant, showcasing our passion through an array of bread-centric dishes that highlight our craft.

What do you enjoy the most?

Ralph: Grocery and deli runs are my kind of therapy. I hit the aisles at least twice a week, and there's something special about strolling through and grabbing ingredients. It’s how I stay inspired—constantly thinking up new dishes and ideas to keep things fresh.

Charlene: Working with different individuals adds a lot of energy to the process. Hosting dinners and catering is always a highlight. It’s not just about the food but creating an experience and connecting with people in a way that feels personal and memorable.

How do you come up with new items for your menu?

Both: We are usually inspired by whatever’s fresh in the market or a new ingredient or type of flour that we encounter. We make sure to hit good bakeries, restaurants and bars when we travel too to keep us inspired.

Ralph wears the Wolf in classic tort

"Working with different individuals adds a lot of energy to the process."

Charlene wears the Devon in olive
Ralph wears the Octavio in locket

How do you personally like to enjoy your bread?

Ralph: Just straight up with good butter, jam, and cheese. Fresh from the oven.

Charlene: Toasted until crust crisps up and dipped in really good extra-virgin olive oil. I usually source and bring back home bottles from my trips. My parents used to lecture me endlessly about hauling back so much olive oil. My baggage was practically a traveling oil barrel!

How does the relationship of art and food reflect your brand’s vision?

Charlene: We really value the storytelling aspect of what we do. By introducing unexpected elements—whether it’s hanging things from the ceiling or creating an installation—we encourage people to engage more deeply with their surroundings, their meals, and the act of sharing. It’s all about creating an experience that makes everyone more present and inevitably be connected in the moment.

What’s the dynamic between you two as business partners,and why do you think it works so well?

Both: Luckily, we both really enjoy what we do. Even though we each have our own areas, we’re constantly bouncing ideas off one another and value each other’s input to bring everything together. We really complement each other’s thought processes and act as each other’s sounding board.

How do you feel Scratch fits into the local community?

Both: Providing a third space is always something we wanted. Regular customers every weekend seems like a good indication that we are welcomed and loved by the community.

“It’s all about creating an experience that makes everyone more present and inevitably be connected in the moment.”

When you’re not at the bakery, what’s life like outside of Scratch hours?

Ralph: When I have some free time, I try to visit my hometown to spend time with my dog, play tennis, and catch up with family and friends.

Charlene: Everyday is different. I don’t have a fixed routine. Assuming I’m not working on either Hoom or Scratch, my day could look like this: an early wake up, a good breakfast at a cafe, some reading, and a cycling or pilates class. I make sure to carve out time to enjoy life and catch up with my friends.

What’s your favorite city to eat in?

Ralph: Recently, Tokyo has been a favorite—it doesn’t matter if it’s cheap or expensive, it’s always worth it. But I’ve always had a soft spot for Copenhagen’s food scene. Scratch is actually heavily inspired by Danish bakeries.

Charlene: I cannot choose one, but honestly, Ljubljana really surprised me with how vibrant their culinary scene was, so it’s definitely up in my list. And, of course, Florence and Guangzhou—because how can you not love eating there?

During the holidays, is there a special dish you like to bake or cook?

Ralph: Miche—a large sourdough loaf with a high percentage of rye and whole wheat. Could last for days so I don’t have to bake throughout the holidays. I also make morning buns for Christmas morning, with lots of cardamom and orange zest.

Charlene: I love preparing dinners with festive tablescapes—it’s become a bit of a tradition. I really enjoy cooking for friends and family, so I usually take charge of the mains. Last year, we went all out with a Malaysian-inspired feast This year, I’m thinking Austrian fare!