United Bakers Dairy Restaurant | Toronto

Bakery Restaurant Toronto | United Bakers

  • Home
  • Order Online!
  • Catering
  • News
  • Contact
  • History
 

September 12, 2019 By nladovsky

Rosh Hashana 2019

Let us do the work for you this Rosh Hashana!

We have delicious artisanal Gefilte Fish (Sweet or Pepper), Cottage Cheese and Noodle Puddings, and a variety of other items to satisfy you and your family this High Holiday season. Please consult the list below for the specialty items we will be stocking this season. And of course, any item on our full menu is also available for pre-order.

Don’t delay, call us today before all the Gefilte Fish swims away!

Orders close Thursday, September 26th.

Pickup is Sunday, September 29th from 8 am – 2:30 pm

416-789-0519

Sweet Gefilte Fish$8.99
Pepper Gefilte Fish$8.99
Horseradish$3.49
Cott. Chs Noodle Pudding$22.95
LRG Round Plain Challah$5.69
LRG Round Raisin Challah$5.99
Honey Cake$10.95
Marble Sponge Cake$10.95
1L Pea Soup$7.99
16 oz Coleslaw$4.99
1L Coleslaw$9.99
Large Greek Salad$12.61
Small Greek Salad$10.61
Gefilte Fish Ready to Serve

Filed Under: Uncategorized Tagged With: Gefilte Fish, High Holiday's, High Holiday's 2019, Lokshen Kugel, Noodle Pudding, Rosh Hashana, United Bakers

June 11, 2018 By nladovsky

Beit Halochem at United Bakers


It’s not every day that we have the opportunity to serve those who have served Israel, but today we had the pleasure to serve a dozen veterans of the IDF. Each year Beit Halochem brings over a select group of veterans to tour and enjoy our beautiful city and province. They visit landmarks such as the CN Tower, Niagara Falls, and of course United Bakers.

Talking with the vets, it’s not readily apparent what experience they endured while serving in the IDF, but what is unmistakable is the positive energy and enthusiasm that they bring to our morning dining room. Their tour culminates on Thursday, June 14th with a Celebration of Life Concert featuring various guest speakers and a musical performance by Cantor Alex Stein.

While at UB, our visitors enjoyed some of our classic dishes including Eggs & Onions, Bagels and Cream Cheese, and, no surprise, our Israeli Salad!

We look forward to many more years of this partnership, hosting the wonderful participants of Beit Halochem and enjoying the spirit and energy that they bring with them.

 

Guests enjoying their meal

 

 

 

 

 

(Photo’s courtesy of S. Golden)

Filed Under: Events Tagged With: Beit Halochem, Haymishe, Israel, United Bakers

March 26, 2018 By nladovsky

Nathan’s Experience at the Cornell MMH Program

scale-family-restaurant

In 1912, a young couple from Kielce, Poland opened a bakery/coffee shop in downtown Toronto. Their plan was simple: to recapture the flavours of the life they had left behind in Poland and to make a living in Canada. They hung out a sign that read, “5 cent Coffee House” and called their new business The United Bakers.

Photo of Nathan and a classmate wearing chef's hatsThose were my great grandparents, Aaron and Sarah Ladovsky, and I’m proud to say that I’m the fourth-generation operator of United Bakers Dairy Restaurant—one of Toronto’s oldest restaurants. What started as a simple operation has grown into a 165 seat seven day a week restaurant and bakery that not only serves delicious food but also serves as a second home to many of our patrons. Having worked in the restaurant since I was 14 years old, clearing tables and washing dishes, I knew that hospitality was the sector I wanted to be in. For me, it wasn’t work, but rather a labour of love and pride. Knowing that I could make a difference in a guest’s day was what mattered most.

After I graduated from high school, my undergraduate degree took me to Halifax, Nova Scotia and Tel Aviv, Israel, where in addition to my studies, I found part-time work in kitchens. Both cities served as fertile proving grounds where I could learn the ways to operate, and not operate, a restaurant. After graduating, I immediately returned to work at United Bakers as a prep cook, then line cook, and eventually managed the kitchen before moving to front of house.

Working in close proximity with family poses a unique set of challenges. While it is rewarding locking the doors after a long day knowing that you’ve not only been able to contribute to the well-being of your guests but also the livelihood of your family, it can be complicated navigating family relationships. Everyone wants what is right for the business, but often it can be difficult to understand exactly what ‘right’ is. After four-and-a-half years of working with my father and aunt, I knew that I needed to gain exposure to industry-wide best practices and develop the necessary tools to scale the business. It was time for me to apply to the Hotel School’s Master of Management in Hospitality (MMH) program.

Talking with administrators during the application process further highlighted the managerial focus of the program. I was not coming here to learn operations, I was coming here to learn how to be a leader in the industry. After being accepted, it didn’t take long for me to realize that the MMH program was exactly what I needed. Learning how to maximize table mix in Restaurant Revenue Management with Prof. Sherri Kimes and developing a restaurant concept with a pro-forma financial model in Prof. Stephani Robsons Restaurant Development class were two (of many) projects that yielded both personal and professional growth. The Smith Family Business Initiative, run by Daniel Van Der Vliet at the Johnson School, has given me frameworks through which to better understand the complex terrain of family businesses.

Photo of Nathan and teammates in from of Hackathon banners
Photo of Nathan and his friends at Cornell's running track

In addition to the scenic trails around Ithaca that are excellent for running, Cornell offers myriad opportunities to engage in extracurricular activities that further enhance the academic program.For example, competing in the Stephen J Hall Ethics Competition with my classmate Vishwas and participating in a Robotics and Hospitality roundtable were just two (of many) events that added to the academic experience.Now in my last semester, I’m both sad to be finishing the program but excited to return to the workforce, full of new perspectives and mental frameworks.

Throughout my time at Cornell, there is one thing that hasn’t changed, though—the importance of service. Every day I walk past a plaque that hangs in Statler Hall with a quote from E. M. Statler that reads: “Life is service—the one who progresses is the one who gives his fellow men a little more—a little better service.” My goal after returning to United Bakers is to scale my family’s business and extend my great grandfathers hospitality from coast to coast. Knowing that I have the power to create a positive change in someone’s day through a bowl of hot soup and a warm conversation is what makes this journey meaningful for me. I’m lucky to be part of such a talented and accomplished cohort, and I know that the connections I’ve made here will last a lifetime. And if you’re ever in Toronto, please do stop by and have a bowl of soup with me!

Filed Under: Uncategorized Tagged With: Cornell, Family Business, Masters of Management in Hospitality, United Bakers

  • 1
  • 2
  • 3
  • Next Page »


416-789-0519



416-789-0519

Copyright © 2021 · United Bakers · Web Design by Index Media