Scratch is a Canadian podcast about the people behind the plate - the chefs and restaurateurs who built their businesses, lives, and communities through food.
From immigrants finding home in a new country to locals turning cafés into community hubs, these are stories of hustle, resilience, and heart. Food isn’t just about what’s on the table - it’s about connection, belonging, and building something meaningful from scratch.
Wanda Beaver thought she’d bake pies for a little longer while she figured out her career. Thirty-eight years later, she and her husband David are still doing it by hand.
From Wanda’s first sour cherry pie at nine years old to turning down an art director job at MuchMusic, finding their home in Kensington Market and weathering decades of small business curveballs, Wanda and David share why they’re still happily behind the counter past retirement age.
It’s a story about love, good fortune and fiercely protecting the craft that got them here. And yes, they may also be responsible for the Blue Jays winning the 1993 World Series.
Heads-up: some of the video may cut in/out from editing the recording!
30 Sept 2026
From a road trip through Italy: Pasta Privato
Chef Michael Angeloni’s relationship with pasta started in his nonna’s Etobicoke basement, where a long table became a family pasta factory and bags of handmade tagliatelle were practically currency.
Years later, after formative chapters at Splendido, The Black Hoof, Grand Electric and restaurants of his own, pasta kept calling him back. Pasta Privato became the place to bring those experiences together: a secret restaurant tucked behind a red curtain, filled with old notebooks, handmade pasta and ideas collected over a lifetime.
Michael shares why authenticity means inspiration rather than imitation, what a road trip through Italy taught him about cooking Canadian-Italian food, and why the imperfections might just be the most beautiful part.
23 Sept 2026
From a story in a book: Bobbette & Belle
Allyson Bobbitt grew up surrounded by baking, but never imagined it could become her career. Then, at 30, one story in a book about finding your path made her heart race and changed everything.
Within 18 months, she had traded her old career for cakes. That leap eventually led her to Sarah Bell, a shared obsession with French macarons and the creation of Bobbette & Belle.
Allyson shares why risk has always felt worth taking, how her grandmother’s recipes still live on today, and what she’s learned about staying close to the craft while growing from a basement business into a team of more than 25 people.
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Spotify
5.0 / 5
13 ratings
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