At the Table 

A neighborhood café extends Skratch Labs’ real-food philosophy beyond the athlete 

Story Rainbow Shultz

From a company rooted in products made from scratch, Skratch Labs Table is a logical—and delicious—next step for the well-established Boulder brand Skratch Labs.

Originally founded by Dr. Allen Lim and Ian MacGregor, the beloved Boulder brand was created to offer athletes natural sports drink mixes made without the artificial ingredients common in instant hydration products. Along with friends Aaron Foster and Chef Biju Thomas, the founders developed an alternative rooted in real food and thoughtful nutrition. What began as hydration mixes has since expanded into a broader mission centered on nourishment and community.

For Skratch’s founders, nourishment has always meant more than ingredients alone. While traveling to cycling races around the world, they observed how shared meals could transform team dynamics—improving morale, strengthening connection, and, in some cases, contributing to better performance. That philosophy eventually followed them home to Boulder.

Back in town, the desire to create community through food moved naturally from the racecourse to a brick-and-mortar space. With the help of Chef Aaron Thebault, Skratch Labs Table developed a menu that performs a careful balancing act: meals that are nutrient-dense, flavorful, quick, and highly portable—appealing to athletes and the broader community alike.

The flagship Skratch Labs Bowl lands somewhere between a rice bowl and a kale salad, layered with sweet potato, edamame hummus, kimchi, and cucumber. Add a protein, and it becomes a satisfying, energy-forward meal. The most popular choice is karaage chicken—a gluten-free, Japanese-style, lightly coated and crispy cutlet. Other options include salmon, tuna, avocado, tofu, and the semi-famous seven-minute egg. Like much of the menu, the bowl is gluten-free and vegan until protein is added.

Chef Thebault’s personal favorite grab-and-go option is the rice ramen: a nourishing bone broth served with rice instead of noodles, topped with egg and vegetables. Though listed as a snack, it’s hearty enough to fuel an entire afternoon. Portability is a guiding principle across the menu, especially in the “Feedzone Portables” section, which includes the brand’s well-known travel rice cakes and breakfast burritos. The rice cakes are wrapped in intentionally shaped packaging, allowing cyclists to identify them by feel—no looking required.

Newer portable offerings include thoughtfully constructed sandwiches that elevate familiar formats. Kimchi cream cheese on the egg sandwich and confit tomato on avocado toast bring a refined touch to classic grab-and-go staples.

Skratch Labs Table is now located in the Ideal Broadway Shops at 1245 Alpine Avenue, having recently relocated from Pearl Street. The new space offers ample free parking and, according to Chef Thebault, a stronger sense of neighborhood connection. Inside, the design blends the company’s love of sport with a warm dining environment—bicycles suspended overhead and walls lined with photographs of athletes in motion.

The new community-centered location also expands offerings for non-athletes. Weekend evenings will include dinner service, supported by a liquor license. If the dinner menu mirrors the thoughtfulness of lunch, diners can expect flavor-driven, health-forward plates designed to nourish the community at every level.

Get some goodness at Skratch Labs Table at 1245 Alpine Ave. in Boulder or order online at skratchlabs.com.