Iconic Winnipeg bakery closes shortly before 100th birthday: ‘It felt horrible – Winnipeg

Ross Einfeld remembers how he felt when he realized his business, Kub Bakery, would have to close for good.

“It felt horrible,” he said. “It wasn’t the way it was supposed to happen.”

Einfeld posted a letter to customers on the door of the Erin Street store, saying the past few years have been “very challenging” and that he “had no choice.”

The challenges, Einfeld says, began with the COVID-19 pandemic. Kub supplied several restaurants as well as buns for the Jets, Bombers and Goldeyes concessions. Those orders evaporated overnight when the public health orders were put in place.

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Just as restrictions were loosened, the war in the Ukraine pushed up fuel and grain prices. Then a 12-week roadworks project on Erin Street cut off foot traffic.

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Then, as Einfeld called it, the “nail in the coffin”: The bakery’s two ovens went off within a day of each other. Einfeld estimates that the repairs will be in the tens of thousands.

“[It’s] really sad,” Einfeld said, adding that next year would have been Kub’s 100th anniversary. “We didn’t quite make it.”

Kub Bakery started in 1923; “Kub” stands for Kucher’s Ukrainian Bakery, named after one of the founders who bought out his partners early on. The Einfelds bought the business in 1982 and have been running it ever since. They have had several locations over the years, including one on Stella Avenue that burned down in 2008.

At its current location, the bakery produced around 6,300 loaves per day. Three trucks delivered the bread around the city, and American distributors moved the product to the states. His Winnipeg rye bread was a staple at social events and on grocery store shelves.

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The bread was so popular that once word spread on social media about the impending closure, Kub sold all of their remaining product, forcing them to close a day earlier than expected. Some longtime clients like Brent Heywood and Ted Cade left empty-handed.

“We were really hoping to get the latter today, but I guess we’re out of luck,” Cade said.

Heywood still has some Kub Cinnamon Bread at home that you will savor.

“I’ll have to accumulate it,” he said. “Set it aside once a year until it’s gone.”

Although he’s disappointed that Kub Bakery ended so abruptly, Einfeld said he’s been trying to get past the bakery for a while. He had been in negotiations with a potential buyer, but the deal fell through.

He’s still waiting for someone to take over the brand and products, but he’ll have to do business elsewhere: he’s already sold the building.

“I’ve been eating Kub bread for 40 years, I don’t even think about it. It just never occurred to me that maybe I should have brought something home with me,” he said.

“It’s too late for that”.


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