At the centre of this place is a gentleman named Mohammad Jamous. He is originally from Tripoli and he came to Canada in the mid-70s, found himself in Montreal. He says he wasn’t intending on ever becoming a baker or a cook, but he was influenced by his dad, who is this well-known master baker.
So he’s in Montreal, which has a very thriving Lebanese community going back many decades, and he finds himself working at a very popular bakery there called Pâtisserie Mahrouse, which is still around to this day. That’s where he spends a decade and a half mastering baklava.