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Item#: 3464
Containment Class:
Secondary Class:
Disruption Class:
Risk Class:


An SCP-3464 instance during its transformation, as photographed by Agent Orenda.

Special Containment Procedures: All instances of SCP-3464 are kept in a cold storage unit at Site-201. As instances display no further anomalous properties and no new instances have appeared, containment is focused on the suppression of information about SCP-3464's anomalous nature.

Mobile Task Force Delta-13 (“Undead Bread Redemption”) is implanted within Toronto Public Health to assess irregularities in bread production and preparation in the city of Toronto.

Description: SCP-3464 was a large quantity of garlic bread disseminated in Toronto food service establishments from April–September 2018. Foundation operatives have presently recovered 449 instances.

Each SCP-3464 instance was baked with ingredients typical of garlic bread, such as parsley, mozzarella cheese, and garlic shavings. Instances varied in mass from a 200-g slice to a 2-kg loaf.

The anomalous property of each SCP-3464 instance manifested when a restaurant patron received it as part of their meal. After being served, each instance would newly generate garlic bread and expand in size by a factor of 10. Each instance then vocalized for several minutes, with the voice of acclaimed voice actor Don LaFontaine, about the negative impacts of food waste.

An excerpt from one such vocalization is as follows.

In a world, where we could have our cake and eat it too, we savoured every bite. Now, the stakes have risen, and we eat our final meal alone. Every day, we face hunger. Paranoia. Shortage. And the most horrifying struggle of all: Sharing. With our final feast fast approaching, we look to you as the last line of defence. Take the bite or suffer the consequences.

Establishments responsible for distributing SCP-3464 typically discovered the loss of organic waste proportional to the amount of generated bread. Patrons consuming the bread were unaware of this. No patrons are recorded to have experienced adverse anomalous effects after consumption. About 15% of these patrons, however, reported feeling pressured against wasting food for the next month.

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