Masoud
Emadi
Master Chocolatier. Artisan Baker. Educator. A life lived in service of the extraordinary.
The Story So Far
From the kitchens of Tokyo to the heart of Richmond Hill — a story of passion, precision, and perpetual pursuit.
A Passion Ignited
Masoud Emadi discovered his love for the craft of confection and baking at a young age — fascinated by the alchemy of transforming humble ingredients into extraordinary flavors. What began as curiosity in the kitchen grew into an unrelenting pursuit of mastery.
Kusho T & the Art of Precision
Masoud joined the renowned Kusho T restaurant chain in Tokyo, immersing himself in Japan's legendary culture of precision and respect for ingredients. It was here that he learned that great food is never about shortcuts — it is about devotion to every detail, every layer, every degree.
Callebaut & Cocoa Barry Academy
Deepening his mastery, Masoud enrolled at the elite Callebaut and Cocoa Barry Chocolate Academy, specializing in Ben-Ben chocolate — a rare and demanding technique requiring precise tempering, single-origin bean selection, and an almost meditative approach to texture and flavor development.
Shaping the Next Generation
Having accumulated a lifetime of knowledge, Masoud turned to teaching — training students across multiple countries in the disciplines of chocolate-making and artisan pastry. His philosophy: do not teach a recipe, teach an understanding. Give students the instinct to feel when something is right.
Ganash Bakery Opens
Now in Toronto, Canada, Masoud brings his entire world of experience to every single item at Ganash Bakery. From the 48-hour sourdough fermentation to the layered mascarpone knaffa — each creation carries the weight of decades of learning, and the warmth of a man who finds joy in every satisfied customer.
Our Philosophy
Ingredients First
Every creation begins with sourcing. We reject mediocre ingredients without compromise. Single-origin cocoa, heritage grain flour, raw local honey — the foundation of extraordinary taste is extraordinary material.
Time is an Ingredient
Our sourdough ferments for 48 hours. Our baklava is hand-layered with dozens of sheets of phyllo. We do not consider a limited time when making anything. Patience is not a virtue here — it is a technique.
Feel, Don't Only Follow
A recipe is a map, not the destination. True mastery is knowing when to deviate — reading the texture, the smell, the color — and adjusting with confidence born from thousands of hours of practice.
Joy is the Measure
The most satisfaction from our work is when the customer admires and enjoys with pleasure. That moment of delight, that involuntary smile — it is the only metric that matters.
The Craft
Every technique Masoud has mastered over decades lives in every item we bake. This is not fast food. This is a slow, deliberate act of creation.
The Chocolate Art
Ben-Ben technique, single-origin
The Academy Years
Callebaut & Cocoa Barry
Richmond Hill Home
372 Hwy 7 E, Unit 115B
48h
Sourdough Fermentation
20+
Years of Mastery
3
Countries of Training
∞
Passion for the Craft
