Where it all started

Scamps is a labor of love from a few friends with a dream of creating a place of our own. It began when Max, our head chef, and his wife Hannah moved to Germany in 2015. Struggling to find a job that’d hire a guy who spoke no German, Max started working with other ex-pats at a restaurant in Nuremberg. He developed a love for the industry, and taught himself how to bake naturally fermented loaves of sourdough and pizzas. All the while, he was trading tips with his buddy Jeff, who’d started doing some baking of his own.

After moving back to the states, Max spent a few of his favorite years leading the bread team at Bakeri in Brooklyn, NY, and later helped the co-owners open up a new spot, Pizzeria Panina, where he developed their signature, naturally leavened dough recipe. Later, back in our home city of Philadelphia, he enjoyed stints at some local favorites: Philly Style Bagels, eeva, Elma, Chestnut Hill Brewing, and Liberty Kitchen.

We’re currently doing a residency at Philly Style Bagels in Old City, where you’ll find us making pizzas every Thursday, Friday, and Saturday from 4 to 9 pm. Come see us!