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It all started with a true immigrant success story; Max Goldman came to Winnipeg with nothing. He would later go on to make a success of himself in a trade in which he had no previous training.
1949 - Max took a job with a man who ran a donut business out of the North End Farmers Market, delivering donuts city wide. 1950 - The donut business went up for sale and Max with his savings purchased the company. Within the year he expanded to four routes.
Mid 1950’s – With the success of his donut business, Max wanted to expand to a bigger facility, and produce more than just donuts. He purchased Northwest Bakery.
1960’s – He instantly knew there was an opportunity to expand outside of Winnipeg, and with the help of larger distributers started shipping product throughout Western Canada to all the major grocery retailers, a lot of which we still do business with today.
"Almost every loaf product that leaves the
facility today is still baked in this oven."
1970’s – A Winnipeg bakery, with a very good reputation gets put up for sale. Max purchases City Bread, known specifically for their rye bread. They had an established cliental, catered to many local restaurants and serviced all of Winnipeg’s most popular deli’s. Many of which are still around today and still serving City Bread Rye. Northwest Bakery takes on the City Bread name. Max purchases the Winkler Oven, which gives the loaves a hearth baked shape. Almost every loaf product that leaves the facility today is still baked in this oven. With the acquisition of City Bread and the distribution lines that Northwest Bakery already had, City Bread Rye Bread begins to end up on the tables of customers right across Western Canada.
1980’s – With an ever changing food production industry, more and more preservatives and additives are included in the commercial bread production. City Bread Rye Bread starts advertising No Added Sugars, No Added Fats, and No Artificial Preservatives; a rare quality in commercial bread. 1990’s – City Bread expands it’s facility and introduces a blast freezer to move beyond just fresh baked goods, and into a par baked/frozen line of distribution. Shipping via national foodservice distributors begins to get our baked products onto the tables of restaurants right across the country. 2000's - (small write up to tie it up in current time - ie. How many local jobs has City Bread created, roughly how many restaurants currently use City Bread products, etc)
As a local family owned business, City Bread strives to be an active member of our community and to further our industry.
We are a large donor to the food sector programs at Red River College. In 2013, we sponsored the development of a baking lab and classroom at RRC’s Princess campus in downtown Winnipeg – The City Bread Co. Ltd. Professional Baking Lab at Paterson GlobalFoods Institute was established. We also contribute annually to the scholarships and bursaries presented to exceptional students in RRC’s baking and cooking programs. We are proud to serve on the Professional Baking Advisory Committee, which provides input for the development and continuation of the Professional Baking diploma program.
For over 20 years, we have held a seat on the executive board as an associate member of the Winnipeg branch of the Canadian Culinary Federation – CCFCC. Our goal as members is to assist member Chefs and Cooks with their professional and philanthropic endeavours, as well as to listen to their needs and hurdles they face in a constantly changing industry.
In our community, we make many donations of product for homegrown events, initiatives, fundraisers, numbering too many to list individually.
We are proud to be a major sponsor with Ronald McDonald House children’s charities.