bake - June 2013 - 31

I always wanted

All the dayparts

and beer garden helped the bakery

to be making fresh

café and wholesale bakery business

Norman and his partners made a

pastries and stuff at 3:30

get their legs. “The restaurant and

crucial decision that affected the

or 4:00 in the morning

Right before opening the shop,

success of Easy Tiger’s bakery café

so people could sit there

portion of the business. Leaving

and see, and then they

one barista upstairs until closing

would come in.”

beer garden part of it was a hit
immediately and we haven’t slowed
down, we just keep growing and
growing,” Norman says. “It made the
cash flow a lot easier early on.”

time proved to be the right decision.
Almost every night, Wednesday through
Sunday being the busiest, that barista starts
getting very busy around midnight.

When a bakery makes quality breads, the
wholesale accounts take care of
themselves. One account leads

“We’ll have this mound of chocolate croissants out

to another, and when an account

and think, ‘Oh my, we’ve got so many. We’re going to

opens a new location, the order just

have to get rid of those,’” Norman says. “By 2:00 a.m.,

grows. One of Easy Tiger’s down-

they’ll be gone. People finish up their dinner and their

town accounts opened a location in

drinking, and when they leave, they stop up there,

the Austin airport. The new location

which I think is really cool.”

does well and Easy Tiger provides
exactly what they need. “It’s just

The late crowd only adds to the bottom line. Like a

the right kind of breads and they’re

more traditional retail bakery, Easy Tiger also has a

volume is really great,” Norman says.

big, early-morning breakfast crowd, and the plate
glass window makes a difference. “We get all kinds

Easy Tiger’s business doesn’t

of people watching and most of the time it’s really

appear to be slowing down

fun,” Norman says. “During the day, and especially on

anytime soon. Norman already

weekends, there are a lot of kids. They’ll sit there with

has ideas for the future including

their parents and it’s a lot of fun.”

another location and strategies for producing well-rounded

While they don’t technically offer a brunch, the beer

bakers. “Now we’re to the point

garden and restaurant sees a good, diverse crowd

where people are coming up

promptly upon opening at 11:00. “We see a lot of

to us and wanting our bread.

families and we really get busy Saturday and Sunday

Pretty soon, we’re going to have

afternoons,” Norman says.

to say, ‘No, we’re at capacity,’”
he says, “which is a pretty cool

Relative success

thing within a little over a year,

Just like the bakery café, restaurant and beer garden

but the growth of the wholesale

feed the success of the others, so goes the wholesale

Gleaned from a cookbook
that Norman read by a
Texas chef, doughpuncher
was one of the old names
for a chuckwagon cook.
The term was definitely
meant to be derogatory.
“Basically, the worst cowboy got stuck being the
cook. So, if you weren’t
good enough to punch
cows, you got stuck punching the dough,” Norman

says. “But as soon as I read
that, I was like, ‘That’s my
new handle,’ I go by it all
the time. I said that early
on and it’s right on my
business card.”

thing, it’s really nice to have the

part of the bakery. The early success of the restaurant

DOUGHPUNCHER?

combination.”

bakemag.com | JUN 2013 > 31


http://www.bakemag.com

bake - June 2013

Table of Contents for the Digital Edition of bake - June 2013

bake - June 2013
Editor’s note - THE TECHNOLOGY ISSUE: a time and place
Contents
News bites
Management - Finding Order to POS Chaos
Tax tips - Independent Contractor or Employee?
Labor front - Protect yourself
Legislation - Preventive Controls
Ingredients - Wild Blueberries
Welcome to the digital bakery
Bakery Gadget Round-up
Big return on investment
Changing models
The multi-media consumer
Change of Venue
America’s Best Bakery embraces innovation
Where Do Cupcakes Go Next?
Space Cakes
Hot & Cold
Products
Marketplace
Classifi eds
Ad Index
BakeMark's Panaderia - June 2013
Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
Introductory Letter - New Innovations
Pan más saludable
Pasteles de Fondant
Promociones para verano
Perfiles - Paco’s Bakery
Perfiles - Arandas Bakery
Perfiles - Panadería Tierra Caliente
Empanadas Pastel de Cuatro Leches
Productos con mejor resultado por BakeMark
Better-for-you Breads
Fondant Cakes
Summer Promotions
Profiles - Paco’s Bakery
Profiles - Arandas Bakery
Profiles - Panadería Tierra Caliente
Product Solutions from BakeMark
bake - June 2013 - bake - June 2013
bake - June 2013 - 2
bake - June 2013 - Editor’s note - THE TECHNOLOGY ISSUE: a time and place
bake - June 2013 - 4
bake - June 2013 - Contents
bake - June 2013 - News bites
bake - June 2013 - 7
bake - June 2013 - 8
bake - June 2013 - 9
bake - June 2013 - Management - Finding Order to POS Chaos
bake - June 2013 - 11
bake - June 2013 - Tax tips - Independent Contractor or Employee?
bake - June 2013 - 13
bake - June 2013 - Labor front - Protect yourself
bake - June 2013 - 15
bake - June 2013 - Legislation - Preventive Controls
bake - June 2013 - 17
bake - June 2013 - Ingredients - Wild Blueberries
bake - June 2013 - 19
bake - June 2013 - 20
bake - June 2013 - 21
bake - June 2013 - 22
bake - June 2013 - Welcome to the digital bakery
bake - June 2013 - 24
bake - June 2013 - 25
bake - June 2013 - Bakery Gadget Round-up
bake - June 2013 - 27
bake - June 2013 - Big return on investment
bake - June 2013 - 29
bake - June 2013 - Changing models
bake - June 2013 - 31
bake - June 2013 - The multi-media consumer
bake - June 2013 - 33
bake - June 2013 - 34
bake - June 2013 - 35
bake - June 2013 - 36
bake - June 2013 - 37
bake - June 2013 - Change of Venue
bake - June 2013 - 39
bake - June 2013 - America’s Best Bakery embraces innovation
bake - June 2013 - 41
bake - June 2013 - 42
bake - June 2013 - 43
bake - June 2013 - Where Do Cupcakes Go Next?
bake - June 2013 - 45
bake - June 2013 - 46
bake - June 2013 - 47
bake - June 2013 - Space Cakes
bake - June 2013 - 49
bake - June 2013 - 50
bake - June 2013 - 51
bake - June 2013 - Hot & Cold
bake - June 2013 - 53
bake - June 2013 - Products
bake - June 2013 - Marketplace
bake - June 2013 - Classifi eds
bake - June 2013 - 57
bake - June 2013 - Ad Index
bake - June 2013 - 59
bake - June 2013 - 60
bake - June 2013 - 61
bake - June 2013 - 62
bake - June 2013 - BakeMark's Panaderia - June 2013
bake - June 2013 - PAN2
bake - June 2013 - Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
bake - June 2013 - Introductory Letter - New Innovations
bake - June 2013 - PAN5
bake - June 2013 - Pan más saludable
bake - June 2013 - PAN7
bake - June 2013 - PAN8
bake - June 2013 - PAN9
bake - June 2013 - Pasteles de Fondant
bake - June 2013 - PAN11
bake - June 2013 - PAN12
bake - June 2013 - PAN13
bake - June 2013 - Promociones para verano
bake - June 2013 - PAN15
bake - June 2013 - PAN16
bake - June 2013 - PAN17
bake - June 2013 - Perfiles - Paco’s Bakery
bake - June 2013 - PAN19
bake - June 2013 - PAN20
bake - June 2013 - Perfiles - Arandas Bakery
bake - June 2013 - PAN22
bake - June 2013 - PAN23
bake - June 2013 - Perfiles - Panadería Tierra Caliente
bake - June 2013 - PAN25
bake - June 2013 - PAN26
bake - June 2013 - PAN27
bake - June 2013 - PAN28
bake - June 2013 - PAN29
bake - June 2013 - Empanadas Pastel de Cuatro Leches
bake - June 2013 - PAN31
bake - June 2013 - Productos con mejor resultado por BakeMark
bake - June 2013 - PAN33
bake - June 2013 - Better-for-you Breads
bake - June 2013 - PAN35
bake - June 2013 - PAN36
bake - June 2013 - Fondant Cakes
bake - June 2013 - PAN38
bake - June 2013 - PAN39
bake - June 2013 - Summer Promotions
bake - June 2013 - PAN41
bake - June 2013 - Profiles - Paco’s Bakery
bake - June 2013 - PAN43
bake - June 2013 - Profiles - Arandas Bakery
bake - June 2013 - PAN45
bake - June 2013 - Profiles - Panadería Tierra Caliente
bake - June 2013 - PAN47
bake - June 2013 - PAN48
bake - June 2013 - PAN49
bake - June 2013 - PAN50
bake - June 2013 - Product Solutions from BakeMark
bake - June 2013 - PAN52
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