Mr. April 2016 - Gabor Dobos
Bon Ton Bakery has been an Edmonton institution for 60 years. Their dedication to traditional methods and quality ingredients keeps customers coming back for more.
This month Bon Ton baker Gabor Dobos took time to answer a few questions and gets a little poetic about baking:
1. Why participate in the YEG Sexy calendar for Edmonton’s Food Bank?
“The bakery manager nominated me after seeing the success of the 2015 calendar in both the excitement of the concept and that through it YEG Sexy was able to raise 20,000 for the food bank. He thought it would be a fun way to help raise funds and awareness for the food bank.”
2. How much did you know about the Food Bank before becoming involved in the calendar?
“I were aware of the service the food bank provides and that it’s a great service to those who need to access it…..”
3. Where was the picture taken? Describe the day.
“The picture was taken at the bakery on a Sunday morning in July. The bakery is closed on Sundays and Mondays which gave us the opportunity to shoot some pictures at different angles without disrupting our production.”
4. What is the best thing about being in the food business?
“It’s what the best in any business. When you’re in your heart while it’s happening. Then, it’s no longer work but being in the present and becoming one with what you bake or whatever you do.”
5. What are some things that might surprise people about you and/or Bon Ton Bakery?
“While most people sleep, we are working hard at producing a lot of the baked goods. I arrive home in the early hours get some sleep then tend to my sheep, chickens and rabbits, do organic gardening with my lovely wife and playing with my children.”
6. How did you get into Baking?
“I was ten when I baked the first buns on my own. I felt content and delighted when they came out of the kitchen stove.”
7. What is the best advice about food you’ve ever been given?
“Baking bread is like life. You’ll never be able to control it completely…”
8. Any tips for the cooking challenged or novice cooks or bakers?
“Baking bread is both, science and art. Stay humble while hosting the beautiful symbiosis of billions of tiny little being in the process of natural occurring fermentation.”
9. What is your earliest cooking or food memory?
" It is my life’s first memory as well. I was about 4, travelling in rural Transylvania, drinking raw goat milk and ice cold creek water, eating honey-sweet water melon while sitting on a giant cliff, chewing the crust of a 5 kg warm country bread in my great aunt’s village."