On this week's episode of "What's Eric Eating," Tasos Katsounis joins CultureMap food editor Eric Sandler to discuss Bread Man Baking Company. Katsaounis discusses the transition he made from being a home baker with a passion for bread into an entrepreneur who sells bread to some of Houston's top restaurants.
Diners can already find Bread Man products at restaurants such as Georgia James, The Dunlavy, and Avondale Food & Wine. They can also purchase a subscription that will deliver fresh bread to them weekly. So, what's next for the company?
"We are looking to expand the product catalogue in terms of incorporating some laminated doughs and things like that. We're being asked that from our current customers. 'Hey, do you guys make croissants?' Coming soon to a theater near you. That will be next," Katsaounis says. "My baker really wants to do pies. I have, and she does as well, ambitions to do a retail cafe-style bakery concept. For us, it would mean the right concept at the right time with the right people involved. Who knows?
"For us, it's also one step at a time. We're not trying to overextend ourselves. For sure, laminated doughs will be coming next. Maybe in the next couple years we'll have plans to do something more than that."
Prior to Katsaounis joining the show, Avondale Food & Wine co-owner Mary Clarkson and Sandler discuss the news of the week. Their topics include Moving Sidewalk closing to become a new concept from the owners of Cantina Barba, the team that's coming together to create Savoir restaurant in the Heights, Houston Public Media's Houston Cookbook special with chef David Cordua, and Lance Zierlein's wild story about a misbehaving customer at Riel. In the restaurants of the week segment, the duo share some first impressions of Shun Japanese Kitchen.