Shasha Shaun Navazesh

Shasha Shaun Navazesh.

Shasha Shaun Navazesh is the founder and president of ShaSha Co. operating under ShaSha Bread Company in Toronto, Ontario.

This Iran native grew up in Azerbaijan, spending much of his time in the kitchen with his mother and grandmother baking bread using natural ingredients. Believed to be the cornerstone to every meal, these early teachings would be the inspiration for Navazesh to expand his knowledge and creativity to open a bakery.[1]

Navazesh discovered his knack for bread making after dropping out of microbiology studies to travel the world before immigrating to Canada in 1987 to perfect his baking skills at Toronto's George Brown College.[2] Graduating in 1991 with a Culinary Management diploma, he realized there were no courses to encourage entrepreneurship within the program.[3] Navazesh would later become an advisor at George Brown. He also worked as a chef consultant, caterer, and pastry chef until he decided to devote his efforts to opening an artisan bakery. Navazesh collected a variety of bacteria cultures, as known as bread starters, from places renowned for its leavened bread including Egypt, Russia and San Francisco.[4]

Navazesh launched his bakery in June 1998 using rented bakery facilities after hours. He sold small batches of organic sourdough products and would later develop ginger snap cookies.[5] Within eight months, he moved his operation to a 750-square-metre plant in Toronto, Ontario, manufacturing about 3,500 units of fresh bread and baked products a day.[6] Under Navazesh's management, this location continues to service customers throughout Canada and the U.S.

Navazesh is also was the founder and president of the Artisan Bakers' Quality Alliance (ABQA), responsible for stamping authentic artisanal products with a seal promising no chemical additives, preservatives, fats, oils, sugars or genetically modified ingredients.[7] The ABQA and its 34 member companies continue to raise the profile of artisan bakers and educate consumers about natural and organic ingredients.[8]

Navazesh continues to be a student of food chemistry visiting over 40 countries during his career to discover new techniques and ingredients to incorporate into his business.[9]

References

  1. ↑ "For Love of Bread." Foodservice & Hospitality Magazine. Carol Neshevich. March 2001.
  2. ↑ "Raising Bread to a Higher Level." The Globe and Mail. John Morstad. November 27, 1999.
  3. ↑ "Thinking Big." The Toronto Star. Donna Jean Mckinnon.
  4. ↑ "Raising Bread to a Higher Level." The Globe and Mail. John Morstad. November 27, 1999.
  5. ↑ Maclean's Magazine. October 27, 2003.
  6. ↑ "Big Dreams, Big Plans." Food in Canada. Kathryn Dorrell. January/February 2000, Vol. 60, Number 1.
  7. ↑ "Thinking Big." The Toronto Star. Donna Jean Mckinnon.
  8. ↑ "Thinking Big." The Toronto Star. Donna Jean Mckinnon.
  9. ↑ "Thinking Big." The Toronto Star. Donna Jean Mckinnon.

External links

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