The Bread Spread

Recognized as of one top chef's in the country, Richmond Station's Carl Heinrich talks about his history and incredible rise, the importance of hospitality, burgers, paying restaurant workers a liveable wage, and discussing the benefits of gratitutiy included dining.  This is a killer episode.  http://richmondstation.ca   Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Be sure to subscribe to the show! Theme music and support: Yahli Ozery This show is a Xander Kent production.

Shamez Amlani shares the story of story of launching two popular Queen St. West locations and thoughts on community.  https://www.dromtaberna.com/ https://www.lapalettequeenwest.ca/ Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Be sure to subscribe to the show! Theme music and support: Yahli Ozery This show is a Xander Kent production.  

DaiLo (大佬 Cantonese noun dī-(,)lō): big brother; a term of endearment to show respect and love to an elder; a nod to the ways and tastes of older cultures and generations; implies a connection to future generations. Or, big boss; bad-ass. Nick shares his journey from someone taking a chance on him in highschool, to working in top kitchens in the city, and opening one of the top restaurants in the city 9 years ago. Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Be sure to subscribe to the show! Theme music and support: Yahli Ozery This show is a Xander Kent production.

Adrian Niman is a Food Dude, entreprenuer, co-executive chef and owner of The Food Dudes, one of top caterers in Toronto. We discuss launching new restaurants, expansion in to the US market, and the importance of building a diverse and passionate team from the ground up.   Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Be sure to subscribe to the show! Theme music and support: Yahli Ozery This show is a Xander Kent production.

Mmmmm Greek food! Alon talks with Thanos Tripi of Mamakas Food Group.  After 8 years solidifying thier standing in one of the world's strongest culinary communities, their little corner on Ossington has grown into a hospitality group with over 120 staff, an in-house marketing team, and the most celebrated and talented chefs in the city. Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Theme music and support: Yahli Ozery This show is a Xander Kent production.

We go in depth with David Schwartz of Mimi Chinese and Sunnys Chinese, and his newest outpost in Kensington Market.  Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Theme music and support: Yahli Ozery This show is a Xander Kent production.

Alon talks to Matt Faust of Brodflour. Learn how Brodflour's in-house milling process is shaking up the Toronto bread scene, growing partnerships with top restaurants across the city, adapting and pivoting their business during 2020's dark days.   Have a question for Alon? Contact us at: thebreadspreadshow@gmail.com Theme music and support: Yahli Ozery This show is a Xander Kent production.

(Part 1 of 2) Alon sits down with Martine and Jonathan Bauer to discuss the success behind Pompette, Pompette Cocktail Bar, and Bakery Pompette. Don't miss this multi-dimensional look into culinary entrepreneurship. Alon is joined by Son Yahli, Producer Kent, and the exciting debut of A.I. Alon.  Have a question for Alon or want to feature an industry leader on the show? Contact us at: thebreadspreadshow@gmail.com http://alonozery.com http://xanderkent.com

[Note: Part 2] Alon, Son Yahli, Producer Kent, and AI Alon return for the second part of their deep-dive with Martine and Jonathan Bauer. They further explore the intricacies of running Pompette, Pompette Cocktail Bar, and Bakery Pompette, tackling everything from customer experience to business strategy. It's a great one. Have a question for Alon or want to feature an industry leader on the show? Contact us at: thebreadspreadshow@gmail.com http://alonozery.com http://xanderkent.com

In the third season opener of The Bread Spread, host Alon Ozery is joined by Producer Kent and son Yahli to preview an enticing guest list, including Martine and Jonathan Bauer from Pompette, and David Schwartz from Sunny's Chinese. Alongside this, Alon also reveals plans for his new Kensington Market restaurant, Parallel Basta, and teases additional amazing guests. Have a question for Alon or want to hear a food entrepreneur on the show? Send us a note at: thebreadspreadshow@gmail.com   http://alonozery.com http://xanderkent.com

Three chefs from Vancouver came together to open a popular pop-up, diner, snackbar, and who knows what next! Co-Owner Gene joins us to talk about their journey. https://www.fattoush.ca/ @fattoushtoronto Our socials: @thebreadspreadpodcast @ozeryalon Learn more at: alonozery.com

Dear Grain's found, Adri Greenspan asks the question: Business for Life or Life for Business? deargrain.com @deargrainbakery Our socials: @thebreadspreadpodcast @ozeryalon Learn more at: alonozery.com

We talk with Chef Anthony Rose about highs, lows and lessons learned on the Toronto restaurant scene. @chefanthonyrose https://www.wilderandrose.com/ Our socials: @thebreadspreadpodcast @ozeryalon Learn more at: alonozery.com    

We learn about Lev Bakery from Yoni Kamil, founder and passionate baker.  Website: Lev Bakery IG: @levbakery Our socials: @thebreadspreadpodcast @ozeryalon Learn more at: alonozery.com

Alon talks with Kate Ambus (and her partner Rob Mackenzie) about growing a brand of exquisite bon bons that taste as a beautiful as they look. Check out Chocolat De Kat: https://chocolatdekat.com/ https://www.instagram.com/chocolatdekat/ Visit them in person: https://goo.gl/maps/JgHFAN3BkENNUUxJ9        

We chat coffee with Gregory Koifman, who founded one of the city's most critically renowed roasters, Ethica.   

We talk to Sandra and Carlos Flores about building their brand No. 7 Hot Sauce and how they stumbled on a great business by doing what they loved with Cafe Con Leche.

Alon connects with Ran Goel, the entrepreneur who is committed to making the world a better place through food.  https://www.freshcityfarms.com/ https://www.instagram.com/freshcityfarms/ Alon on the web: https://www.alonozery.com TBS on IG: http://instagram.com/thebreadspreadpodcast Alon on IG: http://instagram.com/ozeryalon

This show is HIGH LEVEL! In our first episode, Alon speaks with Ozzy (Özgür Sekar) from Ozzy's Burgers in Kensington Market about his path coming to Canada, learning English, and opening one Toronto's most popular spots...and a local favorite of Jason Mamoa. Ozzy on IG: @highlevelozzy TBS on IG: http://instagram.com/thebreadspreadpodcast Alon on IG: http://instagram.com/ozeryalon

Alon welcomes you to a new season of The Bread Spread (an evolution of Season 1's Upfront Toronto) with a quick check-in and what you can expect. Learn more at: alonozery.com Instagram: @thebreadspreadpodcast @ozeryalon          

Not one to shy away from a challenge, we speak with Lisa Sanguedolce of Le Dolci Bakery & Culinary Classroom and her new venture, The Lactation Cookie Company. We hear what inspires Lisa and how she maintains her ‘Yes, I can!' attitude.  

Recorded September 7, 2021 - Overcoming challenges is part of Len Senater's character. We hear how The Depanneur began, what inspired the concept and how it continues to evolve as a community hub for connection, food and coming together. 

SUMMARY: Recorded August 26, 2021 - In business for over 30 years, we speak with Pete Neal of Neal Brothers. He shares how it all started and what continues to drive him professionally and personally, with purpose.

Zoey Shamai from Tonica sparkles, just like her wildly popular kombucha supertonic! We hear Zoey recount, with laughter, the early days of beginning her business to becoming the second largest kombucha brand in Canada.

The Cheese Boutique is more than just cheese - it's a gourmet emporium! We speak with Afrim Pristine, who jokes “that he was born with a piece of cheese in his mouth”. He shares how it all started, why he works over 80hrs a week and how he wouldn't want it any other way.

Recorded on July 29, 2021 - Not one to shy away from adventure, Bo Seo, from Kibo Sushi speaks to us about his unlikely start in the hospitality business. His love of life has taken him down many avenues and he continues to thrive, even in these uncertain times.

Recorded July 13, 2021 - Having captured the hearts of Canadians on MasterChef Canada Season 2, Christopher Siu is determined to make his baking dreams a reality. We hear how Chris blends his pharmacy background with his love of baking to create unique whimsical cakes and pastries.

Recorded July 8, 2021 - It's just the right blend of business and passion for brothers Dustin and Brayden of Blood Brothers Brewing. Hear how these two musicians turned brewers found the perfect way to combine their desire for creativity with their love for beer.

Recorded on May 27, 2021 - Jamieson Kerr elevates the British pub scene as owner of Queen & Beaver Public House, also known as the mecca for football (soccer) fans in Toronto. He now shares his energy with The Q&B Pie Co., focussing on savoury pies in a variety of delicious flavours.

Recorded on April 22, 2021 - We speak with serial entrepreneur and chef Katy Chan who shares with us how she bridged her passion for food and love of design to create a life that allows her to value her profession as a restauranteur.

Record on May 4, 2021 - A vision for art, food and all spaces big and small, artist Aharon Ozery takes us through how his love of art paved the way to creating a life of continuous creativity in the restaurant and Sesame Butter manufacturing industry.

Recorded on May 11, 2021 - Mimi shares with us her journey into the cannabis retail world, which is just forming and is akin to the wild west. Prioritising the values of the company, she tries to bring an empathetic approach to everything she does, and it shows, as Superette continues to grow.

Recorded on April 20, 2021 - Obsessed with all things food, drink, including hospitality, we speak to Niki about her start in the food industry and how vision and hard-working ethics have helped her to be the neighbourhood spot people have grown to love.

Recorded on April 15, 2021 - Cheryl Torrance, a.k.a Uncle Chuck, shares with us her love of food and community. Having experienced a challenging time in her early adult life, she tells us how she now enjoys being invited to any dinner table to share in the everyday celebrations.

Recorded April 26, 2021 - Alon Ozery and Liza chat about why Alon wanted to start a podcast and how his sabbatical from Ozery Bakery has allowed him new ways to express his creativity, particularly when they defy logic. He shares the importance of investing in a brand and giving back and the importance of living an authentic life. We decided to turn the tables here at Upfront Toronto and provide a bit of insight into who we are. We take a closer look at Alon Ozery, using the same interview style we use with our guests. As Liza speaks with Alon, we learn about the importance of creativity in growing his business and how he feels the element of creativity diminishes as a business grows. We discuss why he wanted to start a podcast and how his sabbatical from Ozery Bakery has allowed him new ways to express his creativity, particularly when they defy logic. He shares how his love of food began as a child, with his grandmother and aunt making fresh pita in Israel. Family would gather and the sharing of food was a memorable experience. Those memories eventually sparked the idea for Pita Break, now known as Ozery Bakery, and eventually Parallel Brothers (of which he is a co-founder with his two brothers, Guy and Aharon). Parallel specializes in making sesame butter, AND they have a restaurant that showcases the sesame butter in all of their dishes. Alongside his brothers, these outlets allow Alon to share his love of food and hosting, while watching the enjoyment food brings to the people around him and beyond. He shares the importance of investing in a brand and giving back and the importance of living an authentic life. He takes us through the trajectory of his life, how he realized that after a certain age that life doesn't continue forever, at which point he began to question ‘what else?'. His desire to connect includes a vision to link the city and Toronto Island with a pedestrian bridge and in the not-so-distant future he hopes to play host to a F*CK Covid street party, on Geary Avenue, with the businesses in the area. Enjoy!  

Recorded April 19, 2021 - Leo Baldassarre of Famiglia Baldassarre learned early that generosity is key to doing business, in addition to being an active part of the community. He shares stories that are sure to inspire and make you love pasta too! Famiglia Baldassarre is located in a hole in the wall on industrial Geary Avenue. The unassuming storefront is surrounded by a variety of artisan businesses, located just north of the train tracks.  Not only does Leo make one of the best pastas in the city, he also has a very interesting story. He started making pasta while living in his mothers basement. All he had was a table, a sink and a fridge. “That's all you need to start a business,” he says. Initially selling to friends, he quickly knew he was onto something and soon after began selling pasta to Toronto's top Italian restaurants. Smell memory - When trying to mimic his Nonna's sauce, he got very close to the taste that he remembered but there was something missing. He couldn't put his finger on what it was. When a friend lit a cigarette in the neighbouring room the combination of the sauce and cigarette smoke took him back in time to his Nonna's kitchen. That was the missing piece. Covid was and still is a challenging time for him both personally and business wise. He feels that he has been in battle mode during the past year. With the restaurant industry being hit hard, Famiglia Baldassarre lost all of their wholesale business during the first week of Covid. It has forced him to stay present while navigating the uncertainty. Famiglia Baldassarre is known for their lunch line-ups. But don't be fooled; Leo explains, only one person is allowed into the store at one time (for the moment). The customer is never rushed and gets the full experience. All that a line-up means now, is what is necessary for businesses to survive. It means that they are doing just ok. Leo's advice for those entering a business or in the business, is invaluable. He learned early that generosity is key to doing business, in addition to being an active part of the community. He shares stories that are sure to inspire!

Recorded April 13, 2021 - Lesley Mattina of OMG Baked Goodness gives us a peek into the neighbourhood bakery that all families go to when celebrating occasions together. She shares her passion and relationship with the kitchen and her love of community. Lesley Mattina is the baker that kids have grown up to love, in her Dundas West neighbourhood. She opened OMG Baked Goodness in 2007 at 1561 Dundas Street West and has been baking from scratch every day since. She gives us a peek into the neighbourhood bakery that all families go to when celebrating occasions together. Whenever she walks into a kitchen she feels as if it gives her a big hug. An average work week for her consists of a minimum of sixty hours. She shares her insights relating to commercial production bakeries and dispels the myth that frozen isn't as good as fresh, with her Bake At Home products, in the OMG experience. Her life and business philosophies are all about community. She lives around the corner from the OMG bakery and has an affinity for Christie Pits park, where she walked her dog. Trinity Bellwood is another favourite but is a bit wild for her these days. If you want to get to know your local, hard working and conscientious neighbourhood baker, jump in and listen to our conversation. This woman has stamina! You will enjoy it!  

Recorded April 1, 2021 - We chat with Matias Balmaceda, owner of Completo, Latin American Churrasco Sandwiches and Tacos. Matias shares with us his story, his thoughts on city planning, his love of nature and proving that coming from hardship can pay off. We had the pleasure of interviewing Matias Balmaceda of Completo. Completo is a budding chain of fast casual Latin American restaurants. Matias and his ex-partner Bret proved the concept with a pop-up a few years ago in bustling Kensington Market, serving ‘Latin Fresh Fast Food'. Soon after they opened a tiny take-out location located at 5 Coady Avenue in Leslieville, which has an intimate and inviting front patio. They prepare made to order inexpensive sandwiches and tacos, which are loaded with avocado, salsa and your choice of protein. One of our favourites is ‘The Veggie', a house made chickpea/black bean patty on a toasted bun, which is one of the best vegetarian sandwiches in the city, in our opinion. I'm told that the pork and steak sandwiches are also amazing! Even the fries are done just right; nice and crispy with the right amount of salt. The energy and service is always great, at both the Coady location and the new location at 337 Broadview Avenue. Matias still visits Kensington Market for Peruvian food from a woman that makes "incredible'' dishes, located on Baldwin, the north side closer to Augusta. In this episode Matias shares with us his story, his thoughts on city planning, his love of nature and proving that coming from hardship can pay off. He is of Chiliean background and tells us that the first thing he does when visiting Chile is to get a loaded Churrasco Sandwich. Unable to cure that craving in Toronto, he opened his own place making the Classic Churrasco Sandwich the main feature. Matias is the classic entrepreneur and a self proclaimed ‘masochist'. He is always positive, while working his ass off, and with his partner Andrea, they make things happen.  

Recorded April 1, 2021 - David Mattachioni, owner of Mattachioni Restaurant shares his passion behind the business, his upbringing, work history and why Kensington Market is his favourite neighbourhood. In this episode we talk with David Mattachioni who is the founder of Mattachioni Restaurant, located at 1617 Dupont Street in the Junction (the Triangle) and a new location located at 1501 Gerrard Street East near Coxwell Avenue. He makes the best sourdough based pizzas and bread. The restaurant portion turned bodega/store portion (since Covid) takes us back to Italy (even though Alon's never been). Mattachioni's goal is "to make the world a better place and become a centre for our neighbourhood and neighbours". He is a master at creating a sense of family and community at his locations. He shared with us that neighbours use the restaurant address for their package delivery because they are always there. When someone visits Mattachioni, it feels as if it's a second home. A home with fresh pizza, crispy on the outside and moist and chewy on the inside, like sourdough bread, with the best tomato sauce. We talk to David about his days bussing at The Octopus and being the main pizza guy at Terroni's for 14 years. He also spent a couple years in Prince Edward County making pizza at Norman Hardie Winery & Vineyard. He opened a second location during Covid, which is a testament to the quality of food and service that he and his team provide. In this Episode we discuss David's upbringing, work history and why Kensington Market is his favourite neighbourhood. You can find Mattachioni on social media. We were very excited to have David join us on Upfront Toronto. We think you will enjoy this one! David Mattachioni of Mattachioni Restaurant www.mattachioni.com Follow on Instagram https://www.instagram.com/mattachioni/