Bread guides, pastry histories, and local baking know-how from Ganash Bakery — Persian, Italian, and French traditions under one roof in Richmond Hill.
Barbari is the thick, golden, sesame-crusted flatbread of northern Iran — the cousin of sangak and the heart of a Persian breakfast. Here's how it's made, what makes it different, and how we bake it fresh daily in Richmond Hill.
Knaffa (knafeh) is the warm, cheesy, pistachio-crowned pastry of the Levant and Persia — crisp kataifi on the outside, molten cheese within, soaked in rose syrup. Here's what it is, where it comes from, and why ours is a house specialty.
What makes a great Persian bakery — fresh stone-baked bread, authentic sweets, and bakers who know the tradition. Here's what to look for and why Richmond Hill's Persian community shops at Ganash Bakery.
Nowruz — the Persian New Year — is the sweetest celebration of the year. From baklava and knaffa to gata and Persian tea cookies, here's what to serve and how to order ahead for the holiday.