The Paris Independent
15
February 3, 2024
PA R I S PA S T Paris Bakery has a Sweet Past that began in 1920
PARIS — The iconic bakery that has long been a symbol of downtown Paris is undergoing yet another change in ownership. Ironically, the first bakery in the area was established in the 1920s known as Chittenden's Bakery, who made the switch from confectionary since 1905 to a bakery in 1920. It operated in the same location that originally housed the first Paris Library. The Paris Bakery, long recognized for its distinctive Eiffel Tower emblem Avey eventually returned to Paris as a on the storefront, was opened in part-time baker for the owner of Paris 1960 by Ross Avey and was Bakery, working a few hours a week originally called Avey’s Bakery in the shop until at least 2006, at the located at 113 Grand River Street age of 75. North. The bakery quickly became a beloved destination for Paris The little bakery gained recognition shoppers and also attracted visitors for its specialty breads, particularly to other downtown stores. "It was during Easter, Thanksgiving, and always an integral part of the Christmas. Its famous Chelsea buns downtown," Avey had been quoted also contributed to its outstanding reputation for high-quality baked as saying. After running the business for 7 goods. years, Avey relocated to 81 Grand River St. North, where the present- If you happened to be among the few day Paris Bakery is located today. who strolled downtown in the early Avey sold the business in 1975 and morning, you couldn't help but notice moved to Muskoka, where he something extraordinary in the air at worked as a pastry chef at a the north end of the main street. It summer resort. He returned to the was the enticing aroma of freshly area in 1981 and along with his baked bread, a scent that could only wife Nina, they opened Avey's be produced by Ron Avey, the town Bakery and Deli on Colborne St. in baker, for many years. No written advertisement could capture the Brantford.
mouthwatering fragrance that lured customers from over 100 feet away. For true lovers of homemade bread, nothing could compare to a thick slice of hot, fresh bread generously slathered in butter. The pale white slices from mass-produced bakeries couldn't hold a candle to the light, fluffy slices fresh from the oven. Being a baker is no easy task. Mr. Avey would start his work around 4:30 am. By 5 am, he had already mixed approximately five gallons of water with 100 pounds of flour, salt, sugar, yeast, milk, and shortening. The entire mixture weighed about 100 pounds once all the ingredients were combined. In contrast, homemakers who baked their own bread only had to deal with about three pounds of dough. Continued on page 16
