My acquaintance with Caroline Anderson primarily stemmed from social media until our recent conversation. Our first genuine interaction occurred through her pandemic venture, Grateful Pizza, which she operated from 2020 to 2023. I vaguely recall a masked pizza exchange—bake-at-home focaccia-style pies—in the hall of my old apartment building, Whitehall Mill. I can’t recall if it was Caroline or her pizza partner, Chloe, who handed me the pizza, but I distinctly remember savoring that delicious pie. Thanks to the vibrant energy Caroline radiates, I felt a unique connection, despite only knowing her online. During our chat, I discovered she hails from the Midwest, which might explain her warmth. Here’s more about this incredibly skilled chef and entrepreneur.
I’m always intrigued by people’s journeys into the hospitality industry. Caroline’s culinary path started with an entry-level role in the kitchen at The Pump Room, a restaurant located in the Public Hotel, operated by Jean-Georges Vongerichten and Ian Schrager. She had a “stage” (essentially, a restaurant audition) where they recognized her potential but encouraged her to refine her skills further. After this experience, she tirelessly pursued a position, saying, “I called and called and called,” until she was hired. She began her career as a prep cook before rising to line cook. Like many young culinary enthusiasts, she faced the pivotal decision of whether to attend culinary school or learn on the job. Eventually, in 2015, after discussing it with her colleagues, she chose the Culinary Institute of America. However, after enduring many cold winters, she was eager for a change of scenery and opted for the California campus instead. Caroline recalls, “As I’m driving to Napa, I can’t believe I’m doing this. It looked just like something out of the movie Under the Tuscan Sun – it was surreal. I was so young.” While at CIA, she also worked at Thomas Keller’s famed Bouchon, acquiring comprehensive knowledge of both the front and back of house operations. After graduating from CIA at only 24, she was selected for a three-month internship at The French Laundry, another of Chef Keller’s establishments, where she ultimately worked for two years. A unique advantage of the CIA’s California program is the emphasis on wine education, which Caroline cherishes greatly.
In 2019, when Caroline’s parents planned to relocate to Baltimore for work, she decided to join them. She settled in Bolton Hill and began waiting tables at Comptoir du Vin. During our discussion, we found common ground in our mutual appreciation for solo visits to the upstairs bar at Fadensonnen and the delightful Sophomore Coffee. For Caroline, who was new to Baltimore, it provided the social interaction she craved. Shortly after, she launched Grateful Pizza and operated out of Bmore Kitchen in Govans, where she met her now-husband, Collin Morstein. He was then starting a meal delivery venture, which has since evolved into their joint project, Scratch Made. If you’re unfamiliar with Scratch Made, I highly recommend checking out their Instagram and signing up for their emails. Their meals are a lifesaver during those busy weeks when you need a break. Many of my friends are loyal customers of Scratch Made, which emphasizes a seasonal menu inspired by local farms like Lancaster Farm Fresh Co-op and Liberty Delight Farms, among others. They focus on organic growth through word of mouth rather than advertising, which is the hallmark of a truly exceptional product, wouldn’t you agree?
During our conversation at Artifact Coffee, we delved into Caroline and Collin’s dynamic relationship. They truly complement each other with their contrasting skill sets. While both are involved in cooking and menu planning, Caroline takes the spotlight on social media, whereas Collin prefers to work behind the scenes, focusing on sourcing ingredients from various farms. She humorously mentioned, “I’m a bit ADHD, and cooking definitely helps me stay focused.” I can certainly relate to that sentiment.
I hope you enjoyed learning more about Caroline Anderson—she’s truly an inspiring individual. I highly encourage you to try out a meal or two from Scratch Made, especially when you need a well-deserved break from cooking!
Cake or pie? And, what kind?
Pie, without a doubt! Pecan pie is my favorite, but I generally enjoy most varieties.
Your most valued possession?
My Grandma’s engagement ring, which I wear almost daily.
What’s your go-to restaurant order?
I usually opt for something I rarely make at home, like a good burger. It’s just not quite the same when made at home. Crispy fries are also a personal favorite.
What’s your favorite dish to prepare at home?
Pasta takes the top spot, especially when I’m hosting friends. There’s something incredibly satisfying about sharing a big bowl of pasta around the table.
What do you enjoy drinking in the morning?
Currently, it’s a half-caffeinated whole milk cappuccino topped with a sprinkle of cinnamon.
What life principle do you live by?
“Love your family most of all.” It may sound cliché, but it was the primary value instilled in me growing up, and it has guided me well. Having a straightforward principle can be incredibly helpful.
What is your favorite holiday and why?
Thanksgiving is my absolute favorite. It holds significant meaning for my family, and we celebrate at my parents’ house in Chicago.
What’s the best advice you’ve ever received and from whom?
I can’t fully recall the phrasing, but during my time with Grateful Pizza, when I felt like I was sacrificing personal moments for work, my dad advised me that achieving work/life balance is somewhat of a myth. He suggested that true balance is realized over the long term rather than in everyday life. Some phases may be more work-focused, while others lean towards personal time, and that’s perfectly acceptable. As someone who tends to prioritize work, that perspective has relieved some pressure to be constantly engaged in everything.
What do you consider your greatest achievement?
I believe it’s what Collin and I are currently achieving with Scratch Made—along with sharing our culinary journey on social media. This current phase merges all the aspirations I had in my 20s, which at the time felt elusive. The food we’re creating right now is outstanding, and I can’t help but feel immense pride in it.
What was the last message you sent?
“I’ll bring wine!” to my friend Lucy.
What does your perfect happiness look like?
Most likely being near water, whether it’s on the beach or at Lake Michigan. I envision myself enjoying not just a little but a lot more of that!
What do you appreciate the most about food?
Its unparalleled ability to bring people together. Food is a universal connection, serving as a source of comfort and affection. My favorite aspect of working in the culinary field is the confidence it has instilled in me.
What’s your favorite spot in Baltimore?
Walking for extended periods, especially in the fall, is something I relish. Sherwood Gardens and the neighboring areas rank highly, along with The Evergreen Museum, where Collin and I exchanged vows. Interestingly, even though we lived nearby, we hadn’t visited until then. It’s truly an underappreciated gem in the city.
For more about Caroline Anderson and her culinary journey, explore additional Baker’s Dozen articles, and check out Amy Langrehr’s writings on her Substack, Cream Cheese + Olives.
