News Articles
Arizona Republic, December 2, 2009
Delicious dessert breads
James Beard called bread "the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."
Who knows what the late father of American-style gourmet would say about this holiday's breads that look like traditional loaves but taste
more like dessert? Read the full article on the
Arizona Republic.
Arizona Republic, August 17, 2009
Simply Bread rises to fill Valley stomachs
After Harold Back moved from Chicago to Scottsdale, he began working in a wine business and traveling the world.
"I'd come back to Phoenix, and the bread wasn't very good," Back recalled. "I talked to bakeries, and they said you couldn't make high-quality bread because the weather is nasty." Read the full article on the
Arizona Republic.
Arizona Republic, August 14, 2009
Yeast of Eden: Bread becomes toast of town
After Harold Back moved from Chicago to Scottsdale, he began working in a wine business and traveling the world.
"I'd come back to Phoenix, and the bread wasn't very good," recalled Back, who recently acquired two Chandler bakeries. Read the full article on
All Business.
East Valley Tribune, August 12, 2009
Simply Bread rising in Chandler
There's no name yet on the building that houses Simply Bread's new Chandler bakery, but so many local bread lovers have sniffed it out that owner Harold Back had to stick a "No retail store" notice on the front door. Read the full article on the
East Valley Tribune.
Press Releases
September 2007
Simply Bread Expands to Exclusive Locations in Tucson
The hottest new bread products to hit the Arizona desert are now available in Tucson. In its partnership with AJ’s Fine Foods, Simply Bread began bread delivery to the Tucson AJ’s at Skyline and Campbell earlier this year and has since added Miraval, Rincon Market and Feig’s Kosher Foods as exclusive suppliers.
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June 2006
Simply Bread Selected and Served by Some of Arizona's Best Chefs
Most chefs and restaurant critics will agree that the breadbasket is often a good predictor of the quality of a restaurant. This theory is given credence by the speed with which the top chefs in Phoenix and the Valley of the Sun have signed with Simply Bread in just three months. And, it would seem that a new benchmark for quality bread has been set.
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Photos
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Breads
Specialty Products
Holiday Breads & Gifts
Jeff & Harold Portraits
Bakery Action