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Better bread takes time and care. Our “dough punchers” begin with artisan flour from select wheat and whole grains grown and milled in Texas. Because our breads are given time to ferment in the way of the world’s finest baking traditions, they are wholesome, nutritious and bursting with complex flavor.
Pain au Lait
Cousin of Brioche, Pain au Lait is enriched with milk, eggs and butter and perfect for sandwiches. Our buns hold up to a juicy burger, while our Pullman loaf is also great for a custard-soaked treat.
Pain de Mie
In French, “mie” refers to the interior of a loaf (the crumb), opposed to the “crute” or crust. Baked in a pan with a lid, slices come out perfectly square, just right for tea sandwiches or a traditional Croque Madame.
We pretzel-dip our Pain de Mie buns in lye for a Bavarian enhancement for our housemade sausages.
Leavened with our wild yeast sourdough starter, this bread contains only unbleached artisan flour, salt and water.
Hearty with 40% wholegrain rye flour and a special rye sourdough starter.
Pain au Levain
French-style country bread with some whole rye and whole spelt for flavor, leavened with our wild yeast levain starter.
We start with our Pain au Levain dough and add in walnuts and walnut oil.
Classic French baguette with a crackly crust and light, airy interior. Our artisan flour really shines in this loaf, imparting a lightly nutty flavor.
Whole Wheat Oat
Oatmeal keeps this bread moist and adds a hearty flavor. Perfect for toast, but makes a great sandwich as well.
Drenched with olive oil and sprinkled with salt.
Made from durum wheat – a variety used most commonly for pasta – our sesame seed coated loaf is inspired by the Italian bakeries in New York City.
Olive oil adds rich flavor and keeps the crust thinner on this bread, so it's perfect toasted for bruschetta.
Pane alle Olive
We add Kalamata olives and fresh thyme to our Italiano dough.
Our Italian-style table bread, moist with an open crumb, baked dark for a hearty crust. “Fare la scarpetta,” as the Italians say, making sure to mop up the last bit of sauce on the plate with a piece of bread.
Stone-milled whole wheat, whole spelt and whole rye flour blended with a
nine-grain mix, leavened with our wild yeast levain starter. A hint of natural cane syrup mellows the whole grains.
A classic done the right way with a well-fermented dough, hand stamped. Best breakfast roll; great for Brotzeit anytime.
The name means “slipper” in Italian, and this bread was developed as a sandwich loaf – meant to be slice in half horizontally. Lots of water and minimal shaping contribute to the airy, open crumb inside.
PASTRIES & Sweets
Easy Tiger pastries and sweets are made with unbleached flour from select wheat, cultured high-fat butter, imported fine chocolate and other pure ingredients free of preservatives or artificial additives.
Pain au Chocolat
Lemon Pound Cake
Breakfast Stick (multigrain, raisins, pecans)
Oat Crisp Cookie
Sticky Chocolate Cake