© Can Stock Photo/Kurhan
FOOD FOR THOUGHT
THIS ISSUE FEATURES…
Tony Blaks Union Bakery 4081 Tecumseh Road East 1030 Walker Road, Windsor
CELEBRATING
50 YEARS
By David Clark
A
lthough it has changed hands over the years since April 11, 1973, one of the most recognizable food purveyors in Windsor/Essex County is Tony Blaks Union Bakery, formerly Union Bakery. This is the 50th anniversary year for this eastern European-inspired traditional bakery, which includes four owners — Mike Smilkovich, the original owner, then his daughter Boga Petko ran it, and later she sold it to Slobodan Todorovic, around 2010. The fourth owner is present Owner and Operator, Tony Blak who took over the reins as the new principal of the business on February 1, 2018, alongside his children, Owner and Operators Peter Blak III and daughter Stefani Blak-McMahon, to make it truly a family affair. Peter is the Assistant Manager who takes care of daily overall production and takes Tony’s place when absent. Stefani is the Burek Supervisor taking care of burek production, as well as special occasion baking. Coming from years of baking in his background, many family members
before him also operated a bakery or were employed in the industry. In particular, Tony has found inspiration from his family in the early days, including his grandfather Peter Blak I who opened Blak & Sons Bakery in Windsor back in 1918. Prior to this he was the main baker at the finest Hotel in Warsaw, Poland — The Bristol. At a later date, his father Peter Blak II became involved in the business and worked at Blak & Sons as well. “At the Langlois Avenue location that my grandfather built, as a child I would sit for hours and look in the window appreciating the smell of fresh bread coming through and watching the bakers at work,” recalls Tony. “My father, who worked there, had a kind heart and never refused to give a loaf of bread to people who were hungry. My family hired people regardless of their race, colour or creed. Yes, we run a business, but we always put people before profit, he would say.” Today, the original Tony Blaks Tecumseh Road location comes with the newest incarnation, the satellite operation at The City Market.
Looking back pre-Tony Blaks Union Bakery, the family business was Blak & Sons Bakery (circa 1918) where Peter Blak ran a hugely popular baking business with son Peter Blak II, from their Langlois Avenue location. Photo courtesy of Henry Blak.
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BIZ X MAGA Z I N E • N O V E M B E R / D E CE M B E R 2 0 2 3
With Owner Tony Blak now at the helm, their day begins at 2 a.m. mixing doughs from scratch using a different sour dough starter for all their breads and buns. They use hard wheat flour from the Canadian Prairies in most breads, and local whole wheat flour, made from wheat grown in Essex and Kent counties, which is milled in Tecumseh by Chana Food Products. Photo courtesy of Shawn Harris.
Both are full service bakeries, featuring all of the essential baked goods you require, while featuring the basics and the more extravagant. Some of the tasty offerings include the main four categories: bread, rolls and buns, pastries and burek. “Our most popular bread is the Vienna, where creating it is called the Vienna process, making for a larger loaf and a thinner crust and soft interior,” indicates Tony. “Additionally, there are many assorted rye breads, including the plain, caraway, dark, marble and Russian style. Whole wheat is also a staple food. As bread is the staff of life, our main focus will always be offering oven-fresh artisan bread at the best price possible.” Another specialty of the house are the strudels. A couple of favourites include the Poppy Seed (see accompanying photo) and Cherry varieties. The Poppy Seed is made from rich egg dough, stretched very thin. For the Cherry, they use laminated dough, rolled out very thin — this pastry is vegan. Some of the pastries offered are perfect for those with a sweet tooth, including Vanilla Custard Squares and a variety of cannoli (cream, lemon, custard and ricotta). Other occasional special baked treats are Danish pastries, chocolate cinnamon baked donuts, and honey cakes. As the holiday season approaches, there are additional offerings, including a Polish bread called Paska Easter and Christmas. Also, English fruit cake, Dresden Stollen, and the New Orleans king cake (see accompanying photo). Before lent, they make Polish baked paczki and during lent, they offer the popular hot cross buns.
