Scratch was started in 2013 in Grand Cayman, Cayman Islands and is the brainchild of founder, Chef Brittanni Seymour-Welds. We make our iconic rustic Cakes, Doughnuts, Cruffins, Scrolls, and French Macarons all from scratch - hence the name! Our purpose is to provide delicious desserts made with the most natural ingredients possible without having to compromise taste or appearance.  We believe that anything worth doing is worth doing well. That’s why we only use real, high quality ingredients, organic when possible, in everything we make for you, we make every part of our doughnuts in house from doughs, to icings, to glazes, to fillings because we believe that this is the only way to make real food. There are no artificial ingredients, extenders or preservatives in our doughnut dough. They are made fresh every morning and meant to be eaten right away. Our products are free of preservatives and we try our best to source locally wherever possible. Whether Gluten-Free or Gluten-Full - we promise there's a whole lot of love in every bite.

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Chef Brittanni Seymour - Welds
Owner + Executive Pastry Chef

Owner & Executive Pastry Chef of Scratch and 2014 graduate of Johnson & Wales University, Providence, Rhode Island, BA Science in Baking & Pastry Arts - Chef Brittanni is a multi-generational Caymanian from West Bay, Grand Cayman. Her love for baking stemmed from an early age while baking traditional Caymanian desserts in the kitchen with her grandma. She fondly recalls afternoons home from school having a big slice of her grandma's lemon meringue pie. Her love for culinary arts comes with an appreciation for simple ingredients and the belief that food should be both gorgeous to look at and rich in flavour; balancing sweet and salty so the two work in harmony.

Photo by: Lisa Reid Photography