Cover Charlene Ng and Ralph Sy, co-founders of Scratch (Photo: Renzo Navarro courtesy of Scratch)
Charlene Ng and Ralph Sy, co-founders of Scratch (Photo: Renzo Navarro courtesy of Scratch)
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Tatler Dining speaks with Charlene Ng and Ralph Sy about Scratch, their part-commissary, part-catering, part-restaurant operation with a growing cult following
Scratch began with a craving—a hunt for great sourdough that led Charlene Ng to "smuggle" loaves from Ralph Sy amidst pandemic lockdowns, who at the time was based three hours outside the city. “Eventually, tired of the inconvenience, I suggested we open a space in Manila,” Ng recounts. “And after some back-and-forth, Ralph agreed—and the rest is history.”
Today, Scratch calls Comuna its home, operating as a weekday commissary for partner cafés and restaurants, a kitchen for their highly sought-after catering services, and a popular brunch spot on the weekends that never fails to attract lines out the door. But more than just their “goods from Scratch” (hence their Instagram handle) and creative eye for event styling, it’s the team’s sincerity and responsiveness that have converted clients into loyal regulars. Sy reflects: “We’ve always let our customers and community guide us.” “It’s all about sharing food we’re proud of, connecting with people and having fun while we’re at it,” the pair adds.
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Above While Scratch has widely expanded its services, its claim to fame is their exceptional sourdough (Photo: Scratch)
Above Scratch’s catering has become a highlight at many events, from product launches to weddings (Photo: Scratch)
While Scratch has widely expanded its services, its claim to fame is their exceptional sourdough (Photo: Scratch)
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Below, the co-founders talk to Tatler Dining about their origin story, what drives their creative process, and the “slightly delusional” optimism that’s built Scratch into one of Manila’s most exciting independent food brands.
Tell us about Scratch. How and when did it all begin, and how has it evolved since then?
Charlene Ng: It all started in December 2020 during the pandemic when I was hunting for great sourdough but couldn’t find one I loved in Manila, until Ralph—then living three hours away—posted his baked goods on Instagram. I found a way to “smuggle” his breads into the city by coordinating with random drivers and riders, ordering in bulk to stock up. Eventually, tired of the inconvenience, I suggested we open a space in Manila, and after some back-and-forth, Ralph agreed—as long as I handled the backend work. I said yes, even if I dreaded HR and accounting, and the rest is history.
Ralph Sy: We originally just wanted to be a commissary and share what we think a good sourdough loaf should be with other establishments. That’s still a big part of what we do during the weekdays—we’re super thankful for the partner restaurants and cafés that want our bread on their menus. Weekdays are also when we prep for catering gigs, brainstorm new ideas, and do a lot of R&D. Then, come the weekend, we shift gears and serve a cosy brunch menu, where guests can experience our bread the way we love to enjoy it.
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Above Charlene Ng first approached Ralph Sy during the pandemic on a quest to find the best sourdough (Photo: Renzo Navarro courtesy of Scratch)
Charlene Ng first approached Ralph Sy during the pandemic on a quest to find the best sourdough (Photo: Renzo Navarro courtesy of Scratch)
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Tell us about yourselves. What is your prior experience in F&B? What are your roles at Scratch?
RS: I come from a finance background and had a short stint at a bank, but I quickly realised that it wasn’t the right fit for me. I started working front of house at a restaurant, then eventually found my way into the kitchen—that’s been my only formal F&B experience, but I’ve been cooking since I was a kid. A lot of that comes from growing up around my grandmother (now in the United States), who really inspired my love for food. Right now, I do recipe development and overall operations.
CN: I actually had zero formal background in F&B, but my love for food started with family travels and experimenting in the kitchen growing up. I’ve always enjoyed cooking and hosting, and that naturally evolved into what I do now. Before starting Scratch, I came from a retail and marketing background, with a focus on brand management.
At Scratch, we're a small, hands-on team, so we naturally wear many hats. Some days I’m doing marketing and catering, other days I’m HR, finance or admin. I jump in wherever I'm needed—whether that’s helping conceptualise events, handling client communication or making sure the POS is running smoothly. It’s a very dynamic role, but that’s what I love about it. It keeps me involved in every part of the business and allows me to stay connected to both the team and our clients.
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Above Scratch’s famous sourdough (Photo: Scratch)
Above The olive oil tres leches: olive oil chiffon, tres leches soak, salty whip, cinnamon (Photo: Scratch)
Scratch’s famous sourdough (Photo: Scratch)
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What was it like to transition from home-based baking to opening a dine-in restaurant and offering catering services? How did you know it was time to scale?
RS: We were really lucky because the transition wasn’t aggressive—we didn’t force anything. It all happened gradually, and even now, we still feel like a work in progress. The shift from home-based baking to opening a dine-in spot and doing catering felt natural. We’ve always let our customers and community guide us, and that’s how we’ve decided when it’s the right time to scale.
What do you consider to be your greatest milestones thus far?
CN and RS: One of the milestones has been creating a distinct brand identity—one strong enough that people can recognise us even without logos or signages. I also find it heartwarming to see people’s eyes light up when they take their first bite and when they come back with their friends and families to share the experience. These little moments mean just as much to me as the big milestones.
How do you keep the bakery and menu relevant and updated?
RS: I stay curious. When I see something interesting online or even just at the market, it sparks ideas. Travelling to eat and explore new ingredients, techniques and concepts also plays a big role. But honestly, sometimes it’s as simple as a random craving that turns into a new menu item! I like my food simple.
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Above Ralph Sy abandoned a career in finance to pursue his passion for hospitality, starting out in the front-of-house before later finding his way into the kitchen (Photo: Renzo Navarro courtesy of Scratch)
Ralph Sy abandoned a career in finance to pursue his passion for hospitality, starting out in the front-of-house before later finding his way into the kitchen (Photo: Renzo Navarro courtesy of Scratch)
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What is the ethos driving your brand?
CN and RS: At Scratch, we keep things real and make food we genuinely would love to eat. Whether it’s a loaf of bread, a catering spread, or a cosy meal in our space, we show up, do the work, and try to make it feel personal every time. It’s all about sharing food we’re proud of, connecting with people, and having fun while we’re at it.
You’ve catered for some impressive clients, including Aesop, Sunnies, and a number of weddings. How do you work with clients to tailor unique and exciting catering experiences?
CN: We take the time to understand the brand, vision and intention behind each product launch or event. It’s all about collaboration—listening closely, bouncing around ideas and building something thoughtful together. For Aesop, for example, we created bites inspired by their scent notes—translating aromas into flavours that complemented the sensory experience of the launch. It’s details like that that make each set-up feel unique.
We approach every event with fresh eyes, so no two catering experiences ever feel the same. We customise each set-up to reflect the client’s identity, the character of the venue and the story behind the menu. Everything—from the table styling and food presentation to the flow of the experience—is shaped by these elements.
Do you have any non-negotiables when it comes to catering—things you won’t compromise on?
CN and RS: One non-negotiable is flavour! Sometimes, clients focus more on the visual impact of the spread, but for us, the food still has to taste great. We also always make sure to include bread since it’s our main product; we’re still a bakery at the end of the day. And we’ll never do an empty-looking spread. It has to feel full—and intentional.
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Above For the launch of Aesop’s new fragrance, Scratch crafted bites inspired by its distinct scent notes (Photo: Scratch)
For the launch of Aesop’s new fragrance, Scratch crafted bites inspired by its distinct scent notes (Photo: Scratch)
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Why do you think people have been so receptive to your brand? What would you say is the key to your success?
CN and RS: We think people have connected with our brand because we focus on serving what we genuinely love. We prioritise the quality of our products above everything else—we’re not really into chasing trends. Whether it’s dine-in or catering, we make it a point to always show up and be present. We interact with our guests, build relationships and stay connected with the community, and we think that’s played a big part in our growth.
What is your favourite part of the job?
RS: My favourite part is collaborating with the team. I give them space to do their own R&D, and then we refine things together. It’s really rewarding to see their ideas come to life and actually serve them to our guests.
CN: The part I look forward to the most is getting to collaborate with brands I genuinely admire. It’s fulfilling to turn shared ideas into something people can actually taste and enjoy. I also love throwing random requests at Ralph and the back-of-house team, like making black focaccia, edible bread baskets, checkerboard cookies or a caramelised onion butter I tasted in Slovenia, just to see what magic they’ll come up with. It keeps things creative, fun and always a little unexpected.
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Scratch catering is hallmarked by its effortless design and universal appeal (Photo: Scratch)
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What are some of the most important lessons you’ve learned in the business so far?
CN: One of the most important lessons I’ve learned in the past few years is to trust your gut, take action and be just the right amount of slightly delusional. It’s not about having the perfect plan from the start—it’s about staying curious, testing things out, learning fast and constantly fixing the rough spots. Most of the time, momentum (and a bit of blind faith) gets you further than overthinking ever could.
And honestly, finding a business partner who complements your skills is key. Ralph and I love bouncing ideas off each other, challenging one another and staying involved across all parts of the business. It keeps things collaborative, grounded and dynamic.
What advice would you give to other young aspiring bakers and entrepreneurs looking to make their foray into Manila’s F&B scene?
RS: Trust the process and trust yourself more. Honestly, even now, I still have moments where I doubt my food: Will people find the cardamom too overpowering? Do they really want meatballs for brunch? But a lot of my friends encouraged me to trust myself more—and that confidence is exactly what makes it different and sets you apart. Stay true to your style, even if it feels a little scary. You’ll eventually find your market.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
