Kub owner says he received multiple offers to buy iconic Winnipeg bread brand – Winnipeg

It’s been a heady few days for the owner of the now-closed Kub Bakery, a Winnipeg staple for 99 years that closed this week.

Ross Einfeld told 680 CJOB Connecting Winnipeg that your phone has been ringing off the hook, mostly from Winnipeggers expressing their sadness at the end of an era, but also from potential buyers who want to keep the brand alive.

“There may be a period when there is no Kub bread on the market…but yesterday I was approached by several companies who wanted to talk about buying the brand and producing it, and I am open to all these offers,” Einfeld. he said, adding that a former employee is among those who have expressed interest.

“I was also approached by a couple of other established companies, who are in the bakery industry…. There’s certainly interest in it and I’m going to talk to them.

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“I have no financial interest in seeing it continue beyond what we get paid for the name, but I would really like to see it stick. I would like to see it reach its 100th birthday.”

Read more:

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

After 99 years, Kub Bread is closing. Owner Ross Einfeld holds up a photo of the former location of the bakery where he began his baking career in 1982.

Jordan Pearn/Global News

Kub’s closure seemed sudden to Winnipeggers, who have made the company’s rye bread a staple at social events and on supermarket shelves, but Einfeld said it was triggered by a number of factors, including the COVID-19 pandemic, rising fuel and grain prices, construction near the Erin Street facility, and unexpected equipment failure at the bakery’s two ovens.

Although the building itself has already been sold, whoever buys the brand will also get Kub’s original recipe, the secret that made Kub so popular for so long.

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“They have some ingredients that are a little different…. It’s a bit of a rye hybrid,” Einfeld said.

“There are a couple of ingredients that I thought were a little different: The original recipe had malt, malted barley flour.

“I’m going to have to find a brand of bread to buy. I have been eating Kub for 40 years. If someone were to resume the Kub brand, I would buy it. I have a loaf in my cupboard from last week, and that’s it.”


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