Here at Scratch Baked Goods we are offering you excellent hand crafted treats, made with the finest ingredients possible. With care, love, a lot of excitement and an emphasis on fresh local grown seasonal products. We are baking those favorite desserts, cookies and morning indulgences all from scratch!
We are hoping to invoke those fond memories from your childhood or that trip abroad. With a little bit of hmmm? I never would have thought of that. Making your experience with us something special and familiar at the same time.
We are located in Long Beach, California and currently operating at 3950 E 4th Street, providing what we think is missing in the Greater Los Angeles and Orange County areas. Scratch Baked Goods is Just a good place to get a great treat.
It's an adventure and we are welcoming you along. Please feel free to contact us. We would love to help you with anything from that cake or tart for home. Or help you plan a dessert buffet or breakfast meeting. What better way to wow your friends or clients than with something made from Scratch Baked Goods.
Deborah Hirt
Deborah Hirt's love of baking began when she received her first Suzy Homemaker Oven at the age of 8. In no time, she was creating delicious desserts for her family and friends. As she matured, so did her love and passion for baking, which prompted her to enroll in baking courses throughout her adult life, earning pastry and baking certificates from Long Beach City College culinary program. As a full-time mom, baking was an enjoyable hobby until her children started joining her in the kitchen, reminding Deborah how much happiness baking can bring to a child's life. In response to this, she started "Kidchefs", a cooking program for children.
An avid traveler, Deborah always makes sure to visit the local bakeries where she finds inspiration for her own dishes and where she also develops a better taste for regional foods. Deborah is currently co-creator of Scratch Baked Goods.
Roderic Reiswig
Roderic has been a Pastry Chef for over twelve years. Most of his training and experience being in the San Fransisco bay area. This is where he attended the James Beard award winning cooking school Tante Maries. Here he was under the tutelidge of Katherine Panstios, Nick Malgieri and other notable chefs.
He went onto apprentice and chef in three and four star restaurants, Hawthorne Lane, Redwood Park and Rose Pistola. While in San Fransisco he had as he says "One of the greatest thrills of his life". There Roderic was given the opportunity to bake for Julia Child and Jacques Pepin. Julia proclaimed his Tarte Tatin with whipped creme fraiche to be "simplicity at it's best".
His love of food started in his childhood. As the youngest of eight. Yes eight! This created the necessity for most of the family produce to be grown in the back yard. His Mother, Billie, baked the family breads, cookies, cakes and the like. Here he developed his appreciation for fresh, seasonal ingredients. He still remembers "those wonderful smells of things in the oven and fruits being turned to jams in the kitchen"!