"CAN WE MAKE IT OURSELVES…?”
This is always the first question we ask. How far up the line of production can we go? Can we make our own mustard? Can we make kombucha? And bacon; If we can make bacon, can we butcher a pig?
In our restaurant we serve sandwiches made with homemade bread, generously filled with homemade charcuterie, condiments, cheeses and pickled or fermented vegetables. During lobster season there is lobster. During truffle season there is truffle. There’s always foie gras.
A LIFELONG OBSESSION WITH FOOD
Luc Martin, self-taught baker, chef and co-owner of Pig & Rye, has a particular focus on complicated French technique, trashy American fast food and making every single menu item from scratch. This is the basis of Pig & Rye’s unique style.
HISTORY
Our restaurant has been around in one form or another since 2010; first out of Luc’s kitchen & shed, for a supper club at home, and baking for markets & popups, then as the fully fledged bakery Tilburg Sourdough, and since 2017 as Pig & Rye. We are still proud to make our own naturally leavened, slow fermented bread & pastries, as well as all of the specialist breads, buns and bagels used by the kitchen for the regular menu.
Pig & Rye grew out of the old bakery as a kind of popup takeaway. In 2017 we started selling a limited number of trashy sandwiches during the week from 12:00 each day until sell-out. These days we do lunch and dinner in a more refined but still trashy way. And yes sometimes we still sell out.
THE END
in 2024 after twelve years in business we decided to close. not an easy decision to make but we felt like we had achieved everything that was possible, business was better than ever but we were tired and ready for a new challenge. It was good while it lasted.
