At the young age of 18, Karen Kong had become one of Starbucks' youngest key holders and managers. After achieving that position and feeling like she wanted to expand her knowledge, she decided to go back to school and pursue her career in baking. With the conflict of schedule that comes with the early hours of a coffee shop, Karen needed something that will allow her busy body to be in school in the morning and pay for tuition in the evening. With this passion for cooking and baking in her heart, Butterblock's very first step was taken, unbeknownst to Karen of course.

Karen started her education and by day was a student and worked as a line cook at Joey's Crowfoot as the youngest girl to work their Alforno (Baking) station by night. Developing her skill set further and learning the discipline required to be in a fast paced, high pressure, atmosphere of a big kitchen, Karen's love for a dinner rush was born. Fast forward to post graduation from SAIT's Baking and Pastry Arts program, Karen established herself as a key component on Teatro's amazing team of cooks and bakers. She was given the task to lend a hand in the opening of EAT in Eighth Avenue Place and Alforno Bakery in the heart of Calgary's Eau Claire district. Although the locations were all successful, her passionate flame for baking was dimmed by the restrictions that came with working under rules and preset recipes.

With a handful of bakeries under her belt, it was time for her to explore the fruits of her labour by having the freedom to experiment with different recipes and stamp something as truly her own. Enter Butterblock. Creating an 81 layer croissant along with her delicious cookie recipes powered by the new freedom to explore different laminated dough recipes Karen was able to reignite her passion for what she loves. Baking with no restrictions.

Jenai is a passionate explorer in helping people navigate life’s complexities with joy and curiosity. She has committed a decade of experience in the non-profit sector, working in areas such as capacity development, behaviour change, and crisis management. Jenai currently works at The Calgary Bridge Foundation for Youth, supporting newcomer children with their social and emotional wellbeing as they settle in their new lives in Canada. As a student in somatic psychology and a practitioner of Tibetan and Japanese Zen Buddhism, Jenai has dedicated herself to supporting others through compassion and attunement-based approaches.

In 1979, Kaori Shimobayashi’s father, Ryoji Shimobayashi, immigrated from Japan to Calgary and began working alongside local bakers. A few years later in 1981, Ryoji had the opportunity to purchase Foster’s Bakery, now known as Oguraya Bakery, paying it off in small monthly payments.

Born the same year as her parents opened shop, Kaori grew up in the bakery. She watched her father rise at 2am every morning, and work until 7pm at night. In Japanese culture, work is a love language and, from a young age, Kaori understood his tireless efforts were an act of devotion to his family. After over two decades of watching and learning from her father, Kaori decided to commit wholeheartedly to the family's legacy, and make the bakery her full time career.

For Kaori, it's not just about baking bread; it's about honouring the sacrifices made by her parents and preserving the rich tapestry of Japanese culinary tradition. With each batch of Japanese delicacies crafted with love, Oguraya Bakery honours the legacy of those who came before us. For every person who’s grandmother once made Mochi for them by hand, each bite evokes a memory.

Oguraya Bakery strives to preserve tradition, foster community, and create memories that endure for generations. We invite you to savour the taste of tradition, the flavour of a legacy forged with love.