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WE ONLY USE INGREDIENTS YOU CAN PRONOUNCE 

We do not add sugar, fat, oil, or artificial preservatives and we still make our breads the way our founders did - with our unique barrel-fermented starter sour and artisanal hearth baking. That's how we can stay true to our roots and provide our customers with the time-honoured rye they've come to expect from us.

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The Better-For-You Rye Bread

Our Rye has held true to our founder’s goals

Being a Manitoba company, rye bread is our signature product, and the one through which most people have first come to know City Bread.  Our Rye has held true to our founder’s goals – a chewy crust, a dense dough, and a delicious flavour.  We still ferment our Rye starter and add to every batch to give it our signature flavour.  We avoid all unnecessary ingredients, so you’ll find No Added Sugar, No Added Fat, No Added Preservatives.  Our promise to you is an honest, unique loaf of Rye every time.

 
 
 

 
 
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The 7 Day Rule

Bread should last for a week,
not the better part of a month.

Everything we produce at City Bread has a 7-day shelf life. Other companies can boast longer lasting product, but must use additives to attain that.  Bread, whether homemade or commercial, has always been a rapidly perishable item.  At base level, a homemade loaf of bread using flour, water, yeast, and salt will last a few days before hardening to the point of being inedible.  We recognize that the only way to give our customers that homemade taste and quality is to avoid using chemical additives to prolong its life.  Bread should last for a week, not the better part of a month.

 
 

 
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