My name is Andrzej Chobowski and I'm one of the remaining shell holders of Ontario Bread.
Majority of the workers here are Polish.
Now there are two Ukrainians, but in the past we had one guy from Kazakhstan or some Russians.
As I said, it's kind of a Slavic enterprise.
Our main product is light rye bread, Polish style.
They bake similar kinds of breads in Germany and in Ukraine and in Czech Republic and Slovakia,
but it's kind of this middle European rye bread called Mazowiecki.
That's our main product.
And then there is a second one which is called Jadricks bread or Jadricks bread.
That's a medium rye.
We're also baked buns, like Kaisers and other buns, we call them water buns.
It's just a different shape and a little bit different thickness of the bun itself.
There is also egg bread, so-called, so it's basically a sweet yellow dough.
And you make strands of dough and weave them together.
Or we do round babas, which are, you know, the same dough.
And it's also called by Ukrainians, paskas, paska.
In the past we also did a few other kinds of buns, we do baguettes.
Then for a while we had a pastry shop here, actually, and we did Polish pastries.
When I joined this bakery in the year 2000, we started experimenting more with different kinds of breads.
Also some organic breads.
So we still bake organic bread based on the French recipe of all things.
It's a French country bread called miche in French.
This property was bought by Ontario Bread in 1935.
And at that time it consisted of two separate buildings.
One of them was used for the bakery and they installed the ovens there.
And the second was used for stables.
The stables were needed because the bread delivery was done by horses, by horse driven buggies.
After Second World War, the bakery became really profitable because lots of Polish came here.
And it was one of very few places which was baking a European-like rye bread.
So it was a booming business.
Then eventually things started ebbing and so nowadays we're back to a kind of place where there is lots of competition of different kind.
And there is not enough interest among Polish breads.
So we're back to a kind of place where there is lots of competition of different kind.
So we're back to a kind of place where there is lots of competition of different kind.
So we're back to a kind of place where there is lots of competition of different kind.
