Ozery Bakery

Founded 1996 by the Ozery family in Toronto and run by brothers Alon and Guy Ozery as co-presidents (vendor about page, archived). Directory and press profiles through 2024-2025 still describe it as family-owned. Targeted searches for a sale, private-equity deal, or new owner (including a possible 2021 transaction) returned nothing, and the federal corporate registry has no record of the company (likely a provincial Ontario filing, which blocks automated search), so this is the vendor's own account, not a registry verification.

• ABOUT US | vendor_statement “Since 1996, the Ozery family has been inventing alternatives to traditional bread products”
• Best Cracker Brands in Canada | Made in CA directory “Ozery Bakery was founded by a father-and-son team in Toronto, ON”
• Search for a Federal Corporation - Online Filing Centre - Corporations Canada registry “0 results were found, 0 returned.”

All products are baked at the company's own bakery at 11 Director Court, Vaughan, Ontario, the same address used for HQ and contact across every site snapshot from 2016 through today. Made in CA describes the operation as 'fully Canadian production.' No second Canadian or US plant was found.

• Ozery Bakery vendor_statement “11 DIRECTOR COURT, VAUGHAN, ONTARIO L4L 4S5 CANADA”
• Best Cracker Brands in Canada | Made in CA directory “With fully Canadian production, Ozery is part of the new generation of bakeries in Canada”
• HOW WE BAKE | vendor_statement “we've taken the extra step of having our facility BRC Certified”

Single-site family business; HQ and bakery share the Vaughan, Ontario address, and the 2016 about page describes the whole team, from R&D to production, working out of that bakery.

• Ozery Bakery vendor_statement “11 DIRECTOR COURT, VAUGHAN, ONTARIO L4L 4S5 CANADA”

The vendor's own 'How We Bake' page describes hand-picking and taste-testing ingredients such as raisins and sesame seeds from whichever suppliers taste best, without any Canadian-content claim, and no fresher page or press piece states a wheat-sourcing country either. Flour, the largest input by weight in pita and buns, is assumed Canadian given the Ontario bakery, but seeds, dried fruit and (in the Seedwise line) cocoa are typically imported, so the split is an estimate rather than a documented figure.

• HOW WE BAKE | vendor_statement “every single ingredient is handpicked and taste-tested by our team”