For pita’s sake
Pita bread could not be found on store shelves in Western Canada before George Daklala and his brothers began making it at Calgary-based Byblos Bakery in 1975.
At 17, George had just arrived in Canada after learning to make the bread and treats like baklava back in Lebanon, moving away as a civil war began.
In the early years, the brothers – Sal, Sleiman, Elias and George – spent virtually all their time together, including 12 to 15 hour days at the bakery.
“We worked for about five years with no wages living in the same place…It was tough,” George remembered. “When you’re working so hard and trying to make ends meet, you don’t have time to argue about things other than if the bread is good or not.”
But there was one time when George, the youngest of the brothers, wanted to head to the mountains with a cousin for the weekend. Sal said he had to stay and work – although George didn’t listen and went anyway.
“He wasn’t paying me at the time anyway, so he can’t dictate where I can and can’t go,” George laughed. “That was the first argument we had after not seeing each other for four years.”
Byblos thrives
While they first focussed on ethnic communities, the brothers began promoting the healthy and versatile nature of pita bread to the mainstream.
“People can open it up and stuff it with salad or meat,” George said. “They can make pizza with it. They can put it on the barbecue. There are a lot more options to use pita bread than anything else.”
Calgary Co-op was one of their first customers in 1979. Byblos then began shipping product to Manitoba, Saskatchewan and British Columbia.
“We had to move the bakery because there was so much demand for pita bread that we were working 24 hours a day. We couldn’t take any more business.”
The bakery moved in 1978, moved again in 1988 and created an addition in 1995. The bakery has grown from 2,000 square feet to 39,000 square feet. While they started with making 1,000 pita per hour, they can now produce 19,000 per hour – that’s 304,000 pita in a day.
Beyond pita
Not only are they making more pita bread, they’ve expanded their product line to include naan bread, tortillas, bagels and baklava – in addition to the local deli and catering they do. In 2013, they moved into the snack aisle with pita chips in three flavours: sea salt, chili and lime and barbecue.
“We always want to be the first in the market,” George said. “Calgary has always been more open than anywhere else. Calgary is a good area to try new things.”
Although his brothers retired last year, George is still involved in daily operations, working alongside his wife. Luckily, he has more help these days with Byblos now employing 110 people.
“I’m proud of what we’ve done all these years, especially when you come from a country that has a language barrier, learn the laws and language, how you do business. It’s an accomplishment for sure.”
Byblos Bakery products are available at participating Co-op Food Stores in Western Canada.