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    Cub, Jerry's Stores Feature Ace Breads

    Artisan breads introduced to Twin Cities market

    By Jim Dudlicek, EnsembleIQ

    Cub Foods and Jerry's Foods stores throughout the Minneapolis-St. Paul area now offer artisan bread selections from Toronto-based Ace Bakery.

    This is a significant U.S. launch for Ace, offering Twin Cities shoppers bread choices that were previously unavailable. “We're honored to partner with Cub Foods and Jerry’s Foods, and it is exciting to be in in the Twin Cities, an area known for its sense of taste and its sophisticated palate,” said Lee Andrews, president of Ace Bakery. “It's great to have Ace as part of the Twin Cities food scene. Our simple approach to baking is a perfect fit with our strategy of providing more of the simple and preservative-free products that our customers crave.”

    Baking Tradition

    Known for working with simple ingredients and a commitment to quality, Ace stays true to time-honored traditions, with breads made by hand and baked in stone deck ovens, resulting in bread that has a deeper flavor and a moist texture, with a light interior and a crisp crust.

    An iconic brand in its native Canada, Ace Bakery brings not only its well-known and sought-after breads to another North American market, but also its commitment to involvement in the communities that it serves. This is an essential part of Ace’s philosophy; the company donates a percentage of its net profits to charitable organizations where its breads are sold.

    Cub and Jerry's customers can now find these Ace breads in their neighborhood stores: White Baguette, Ciabatta, White Filone, Rosemary Focaccia, Roasted Garlic Oval, Demi-Baguette, Seven Grain Oval, and Wheat and Honey Oval.
     
    Founded in 1993, Ace Bakery makes breads that contain no preservatives and are made with the simplest natural ingredients. Its products are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops throughout Canada and in select markets in the United States.

     

    By Jim Dudlicek, EnsembleIQ
    • About Jim Dudlicek As editor-in-chief of Progressive Grocer, Jim Dudlicek oversees daily operations of the magazine, spearheads its signature features, produces PG’s monthly Trend Alert newsletter on center store issues, moderates its regular webcast series, and writes and comments about a wide range of grocery issues. A food industry journalist since 2002, Jim came to PG in June 2010 after covering the dairy industry for 7½ years, during which time he served as chief editor of Dairy Field and Dairy Foods magazines. A graduate of Marquette University, Jim is fascinated by how truly progressive grocers inspire consumers to enjoy food, transforming the industry from mere merchants into educators that can take the most basic of all necessities and turn it into something profound and life-enhancing.

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