Fozzy Hakim is the second-generation owner of The Baklava Factory, a small, Lebanese bakery in Northeast Calgary that specializes in the making of baklava.
The Press sat down with Hakim to learn about his family’s passion for baklava and life running a bakery.
How long have you been running this store for?
We’ve been in this location for about 20 years, and we’ve been in business for about 40 years. It’s a family business, my dad started back in 1982.
What is running a family business as a generational storeowner like?
You are always on the go, always on the go. You never stop, you take it home with you every night, and you come here, and it’s beautiful.
Why choose baklava as your focus?
You know what, it’s the family business, the family recipe. And people like it. Our first ingredient is love, you know? And then we throw in there everything else, so we make beautiful products.
What would be your challenges, as someone running a foreign bakery?
It’s no longer foreign, because people are used to this kind of food. We’ve been in the western world for a long time now. So people are used to it, people know what it is. A lot of people haven’t tried it yet, but people know exactly what it (baklava) is.
Do you think you have any challenges that you face now that are different compared to your father who ran the store before you?
No.. I mean, the biggest challenge right now that we’re facing is food cost. It’s on the rise. Full cost, and the inflation is scaring a lot of businesses. But you gotta work with it.
Is there anyone following your footsteps?
No…as of right now, I’ve got three kids and two of them are in university. I think I’m running this for a long time. They’re more in academic studies than this.
Was baklava always something you wanted to do? How did you grow into it?
The way I came in, my father did it for a long time. It was a small shop, and he eventually wanted to retire, right? He needed somebody to come in, and I happened to be at the right place at the right time.
I’ve always been involved in the food industry. I started a long time going ago, as a young kid, I started in the restaurant industry. I’ve been around the restaurant industry, the food industry, for a very long time. So, I manage a lot of food places. I feel at home.
If you had a choice to do a different business, would you still do baklava?
I would still do baklava. I’ve got a passion.
What do you think sets your baklava apart from other competition?
Freshness. Our freshness is amazing.
We supply a lot of restaurants, a lot of delis. Most of our services are wholesale. You can see my shelves, they’re empty because we only make it once the product is ordered and it’s out the door.
(This interview has been edited for clarity and length)
