Plano baker launches new bread delivery service called BreadEx - The Dallas Morning News

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Tart-a-licious, a French pastry shop specializing in gourmet desserts, just launched their bread delivery service BreadEx.

Previously, the Plano bakery had launched BreadForAll, a project with Heard That Foundation where the proceeds of bread deliveries went toward supporting local farmers and providing food for unemployed individuals in the restaurant industry.

Since the project’s success, owner and pastry chef Uma Iyer has launched a bread delivery subscription service where customers can enjoy a fresh loaf delivered to their doorstep every Saturday morning.

“We’ve been improving based on customer feedback,” Iyer says. “We made it a subscription when we did BreadEx because people didn’t want to go every week and order.”

For $40 plus delivery charges, a one-month subscription brings one loaf every Saturday for four weeks; or customers can still place a single order for the bread being offered that particular week at $12 plus delivery.

“We wanted it to be accessible and not be exorbitant for customers,” Iyer says. “The best part is I see a lot of customers coming back, so the response has been quite positive.”

Uma Iyer of Tartalicious bakery in Plano has launched BreadEx, a weekly bread delivery service.(Tartalicious )

For each of the first three weeks in a month-long subscription, Iyer focuses on using different flours and creating loaves that highlight various countries. Then the fourth and final loaf is a surprise where customers don’t know what they’re getting until the beginning of that week.

“We say that we want you to explore the world one bread at a time, so every week it changes,” Iyer says.

In the past, they’ve offered sourdough focaccia and ciabatta for Italy, challah bread for Israel, pan de coco for Honduras, and Hokkaido milk bread for Japan. Tart-a-licious has also started adding in a surprise cookie in line with the theme of every loaf. In the past, customers have each received a sourdough chocolate chip cookie to go with their Italian bread and a tahini cookie with their Israeli bread.

Iyer says she never set out to be a pastry chef. She got her MBA and had been working in HR before COVID hit, and she was struck with enough time on her hands to explore and foster a new interest.

“I have no culinary background. I can’t say that I had this dream when I was a child, but it just ended up being where I am,” Iyer says. “One thing led to another and now I’m surrounded by breads.”

Iyer gets her inspiration from books, Instagram, and the people she talks to. “If I meet someone from another country or they’ve been to another country and they talk about a bread, I have to do research on it,” Iyer says. “I have to stop myself from being inspired at times.”

Going forward, Tart-a-licious is working on giving customers the ability to add additional weekly-baked goods onto their bread deliveries. For the month of October, Iyer is planning on exclusively making black breads with black cookies. A few of the recipes she has planned are Russian black bread, poppyseed lemon babka, and black brioche doughnuts.

“I experiment a ton with different ingredients, different flours, and different recipes to see what works for us,” Iyer says. “It does take a lot of trial and error and getting it right and understanding the different ingredients and how they react.”

Orders for September are already open and people can sign up for the month-long subscription until the 10th . Delivery starts on the 12th.

The first week’s loaf, a take on American breakfast, uses oatmeal porridge that’s prepared over two days and mixed into the dough. The second week’s loaf, broa, is a country-style cornbread from Portugal that’s often paired with soups and stews. The third week’s loaf, limpa, is a Swedish rye bread with honey, orange zest, and hints of cardamom and anise. And the fourth week’s loaf is, of course, a surprise.

“It is a lot of work, a lot of Excel sheets and figuring out when to do what. It is hard, it is daunting, but I think over time we’ve found a rhythm of how to make it work,” Iyer says. “We haven’t repeated a bread and I don’t see us repeating a bread for some time now.”

Visit tartalicious.com to order.

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