So we carry all these hardships on ourselves as owners, but the bank doesn’t see that you’re doing everything right,” said Nahal.Īs a business that offers catering, custom cakes, as well as operating a full restaurant cafe, maintaining the supply of helping hands since the 2015 recession has been a trial that the bakery has managed to endure on its own strength. “We haven’t laid off a single staff in the past five years, we haven’t cut hours, and we haven’t reduced wages. According to Nahal, in the face of recessions and property tax hikes, it lies on the owners to carry the additional weight. ![]() ![]() The difficulties that small operators face in the way of financial support is a topic rarely spoken about publicly. “The sun hit my eyes as I turned the corner. Coming up with another name was a struggle for Nahal, until an evening drive with his wife offered him the clarity that he was seeking. The name for the bakery had to be changed since its first opening due to a challenge from a B.C. Every day you come to work, you can execute what you imagine into reality and make a product that people can enjoy,” says Nahal. “This career is not about money, that’s for sure. He a master pastry chef from France,” says Nahal.įollowing a managerial position at Amandine, Nahal opened his own bakery under the name Terra in 1999, taking the time to further develop his technique. While I was working at Amandine, I showed some interest by helping the owner Shotaro Kajita. “I wasn’t trained as a pastry chef and I was mostly trained as a cook. The creativity shown by Nahal and his team of 26 has brought them success over the past 20 years in the form of loyal patrons, granting them staying power despite the harsh economic times during the past decade.Īfter Nahal moved to Alberta in 1988, the Iranian-born, French-trained chef found his passion for pastries when he started working for Amandine Bakery in downtown Calgary. Here at Pâtisserie du Soleil located in Woodbine, Ala Nahal enjoys his life as the owner of the restaurant. The scent of soups, sandwiches and desserts fills the air, mixing with the aroma of fresh coffee and breakfast. ![]() The golden glow of flaky French pastries line the shelves, complemented by the cakes nestled in chilled display cases. A photo of Ala Nahal dusting some dough with flour in his bakery.
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