The Rye Stuff: Baker’s Journal

Some successful bakeries discover their winning formula early and manage to keep it through decades of time. KUB Bakery in Winnipeg is one such place.
Since 1923 KUB has been rolling out rye bread dough. Using traditional methods, KUB bakers have created an interesting and big-selling rye bread recipe that’s become one of their trademark items. The company is so confident in its work that it offers a replacement guarantee for anyone who might be unsatisfied with the results. Manager Lisa (nee Einfeld) Perkovic says that with a few adjustments, the company has been using the same rye bread recipe since its opening 94 years ago.

https://www.bakersjournal.com/profiles/the-rye-stuff-6913

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