The new bakery will provide Scratch with expanded production space for their highly sought after bagels as well as a Toast & Bagel Bar with seating. Scratch will continue to operate the bakery in Willard Square unchanged. They hope to open the new spot in mid-Summer.
The Press Herald caught up with [co-owner Sonja] Swandberg about the announcement to learn more about plans for the new location.
Swanberg said she couldn’t guarantee that the new location will make the bagel lines disappear, but having a bigger oven in the Getty space should at least shorten the waiting time for a fresh, hot Maine sea salt bagel. She estimated “very conservatively” that the bakery will be able to churn out 25 percent more bagels a day.