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 on the storefront, was opened in 1960 by Ross Avey and was originally called Avey’s Bakery located at 113 Grand River Street North The bakery quickly became a beloved destination for Paris shoppers and also attracted visitors to other downtown stores. "It was always an integral part of the downtown," Avey had been quoted as saying.

After running the business for 7 years, Avey relocated to 81 Grand River St. North, where the presentday Paris Bakery is located today. Avey sold the business in 1975 and moved to Muskoka, where he worked as a pastry chef at a summer resort He returned to the area in 1981 and along with his wife Nina, they opened Avey's Bakery and Deli on Colborne St in Brantford

Avey eventually returned to Paris as a part-time baker for the owner of Paris Bakery, working a few hours a week in the shop until at least 2006, at the age of 75.

The little bakery gained recognition for its specialty breads, particularly during Easter, Thanksgiving, and Christmas Its famous Chelsea buns also contributed to its outstanding reputation for high-quality baked goods.

If you happened to be among the few who strolled downtown in the early morning, you couldn't help but notice something extraordinary in the air at the north end of the main street. It was the enticing aroma of freshly baked bread, a scent that could only be produced by Ron Avey, the town baker, for many years. No written advertisement could capture the 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.

The 100-pound mixture would then be placed in a large power mixer, with Mr. Avey having already worked for about 30 minutes by that point. After mixing, the dough would be left to rise until it spilled over the edge of the bowl, resembling a large mushroom.

The next step involved punching the dough, which was exactly what it sounded like Mr Avey would repeatedly plunge his arms into the dough up to his elbows, ensuring it