Corporate CORner

Every Jewish home is built on vision, effort, and a dream for something greater. This year’s theme, The Jewish Home, celebrates not only the warmth within our walls, but also the creativity and ambition that often begin there. In this CORporate CORner section, we spotlight COR-certified companies whose stories started in the most familiar of places – the home. At kitchen tables, in basement workspaces, and through late-night brainstorming sessions, small ideas took shape, fueled by passion and perseverance.

What began as modest, homegrown ventures have grown into businesses with bold aspirations and an expanding reach. These companies remind us that great enterprises, much like great homes, are built brick by brick – with dedication, integrity, and a vision for the future.

SURREAL SWEETS

Crafting More Than Just Desserts

In the world of fine confections, Surreal Sweets has carved out a name for itself that goes beyond artistry in flavour and presentation. Founded on values of integrity, warmth, and innovation, the bakery and dessert brand has become synonymous with a philosophy that elevates the ordinary into the extraordinary. For founders Jacob and Suri Aboudi, what makes Surreal Sweets stand out is their unwavering commitment to high standards, craftsmanship, and the simple belief that food can and should be part of life’s most meaningful moments.

A commitment to integrity

When asked what inspires Surreal Sweets to remain unique in a competitive industry, Jacob’s answer is direct: it’s about integrity. “Across our whole group, we try to run the business with a very simple north star: נָשָׂאתָ וְנָתַתָּ בֶּאֱמוּנָה,” Jacob explains. The phrase, which translates to “you shall deal honestly and faithfully,” serves as the foundation of Surreal Sweets’ operations.

“It’s not just about being honest on paper. It’s about how we treat everyone: our customers, staff, and suppliers, with genuine care and respect,” Jacob continues. This sense of integrity extends to every aspect of the business, from the way desserts are crafted to the interactions that take place within the company.

While Surreal Sweets holds itself to the highest standards, the founders also emphasize a core belief that shapes their unique position in the market: they are an “also kosher” business. Kashrut is central to their identity, but Jacob and Suri are clear that they don’t view their kosher status as a marketing tool to capture a specific demographic. Instead, they aim to earn the loyalty of all customers through consistent excellence, creativity, and a warm, welcoming experience.

“We don’t just want to serve a captive audience. We want to serve everyone,” says Suri. “It’s about crafting an experience, not just selling a product.”

Overcoming challenges

Like any successful business, Surreal Sweets has faced its share of challenges. From the volatility of rising costs and staffing shortages to the complexities of supply-chain disruptions, the food industry is no stranger to adversity. Yet for Jacob and Suri, one of the greatest hurdles has been transitioning the business from a hands-on, family-run operation to a more structured model.

“We built this company from the ground up by doing everything ourselves, setting the standard with our own hands,” says Suri. “Letting go of that control, while still ensuring everything meets the same level of care and precision, has been difficult.”

To address this, the Aboudis focused on building a robust framework of training that includes clear documentation and stringent quality-control measures. “We wanted to ensure that everyone understands why the details matter, not just what they need to do,” Jacob explains. This commitment to structure allows Surreal Sweets to maintain its signature quality even as the business grows and evolves.

“When you do this right, it’s not just about the product…You’re creating real value. You’re making someone’s day better, bringing people together. It’s about leaving a positive impact beyond just the dessert itself.”

Creating meaningful moments

Despite the challenges, the most rewarding part of running Surreal Sweets is the impact it has on its customers. “It’s the obvious things: creating, improving, and seeing our desserts become part of people’s lives,” Jacob says. “Whether it’s for Shabbat, a celebration, or just a small everyday comfort, it’s a privilege to know our products are part of those meaningful moments.”

But for Jacob and Suri, it goes beyond selling sweets. “When you do this right, it’s not just about the product,” says Suri. “You’re creating real value. You’re making someone’s day better, bringing people together. It’s about leaving a positive impact beyond just the dessert itself.”

A core aspect of Surreal Sweets’ mission is integrating chesed (kindness) into the fabric of the business. “We don’t separate work and giving. We try to use our business as a consistent vehicle for kindness: quietly, consistently, and with dignity,” Jacob explains. “Success isn’t valuable if it doesn’t make you more responsible and more giving.”

Looking ahead: innovation for 2026

As Surreal Sweets enters 2026, the company is preparing for a year of quiet but significant growth. “It’s shaping up to be a big year for us, not in a loud way, but in a deliberate one,” says Suri. One key area of focus is technology. The company plans to implement smarter systems behind the scenes to streamline operations and enhance the customer experience. This includes more reliable ordering systems, smoother fulfillment, and improved internal planning processes.

“We want to make sure our customers can always rely on us, no matter how much we grow,” Jacob notes. “It’s about consistency and using technology to deliver that.”

Additionally, Surreal Sweets is working on new projects that build on the flavours and experiences their loyal customers already love, while pushing the boundaries of what they offer. Though the details are still under wraps, Jacob teases, “There’s a lot in motion, and it’s the kind of progress you’ll feel in both the product and the experience.”

While expansion is on the horizon, the Aboudis emphasize that growth will only happen when they are confident they can uphold the same level of quality and care in every new location. “We’re disciplined about it,” says Suri. “We only expand when we can guarantee we can protect our standards.”

In a world where many businesses prioritize growth at any cost, Surreal Sweets’ steady approach stands out. Their unwavering commitment to integrity, creativity, and care permeates everything they do, from the quality of their desserts to the relationships they build with their customers. Whether through the warmth of their customer service or the thoughtful, high-quality confections that leave a lasting impression, Jacob and Suri Aboudi are proving that success in business is about more than just the bottom line.

As they continue to grow, one thing is clear: Surreal Sweets is not just creating desserts, they’re crafting moments of connection and joy, one sweet bite at a time. And if the past is any indication, the future for this dynamic duo and their business is bound to be just as sweet. ∎

Kashruth Council of Canada | www.cor.ca — 2026-5786 Passover Guide, pp. 62–63

COR, the Kashruth Council of Canada, is one of the world’s largest kosher certification agencies, certifying thousands of products, restaurants, and facilities. Learn more at cor.ca, or read about our certification services at corkosher.com.

YOCHEVED’S DIPS

Where Homemade Flavour Meets Thoughtful Craft

In a food landscape increasingly dominated by mass production and shortcuts, Yocheved’s Dips, founded by Yocheved Strimber, has earned a loyal following by going back to basics with real ingredients, careful preparation, and homemade flavours. Her unique dips have found their place on everything from casual weekday tables to Shabbat spreads and family celebrations. What inspires them to remain unique in the industry? We reached out to Yocheved herself to learn more.

Knowing that her recipes are being used by families and others for “oneg Shabbos and simchas makes it worth it,” she shared. Before building her current team, Yocheved started by making homemade dips for her own family, experimenting with various flavours and sourcing ingredients from local businesses. This gave Yocheved the freedom to create her own unique flavours rather than rely on the limited varieties available in stores at the time. Eventually, a fellow entrepreneur and friend, Estee Gestetner, who founded Pure Food by Estee, encouraged Yocheved to start a business based on her clear talent.

The beginning was fraught with challenges, however, as Yocheved suffered a stroke only three months after having a baby. Despite what appeared to be an obstacle, Yocheved persevered and started her business by renting handicap-accessible kitchens. With time and success, she now has a team of very dedicated post-seminary volunteers.

“In a world of fast options, Yocheved offers her local community a meaningful pause, reminding us that good food doesn’t need to be complicated, just thoughtfully made.”

Yocheved’s Dips have found their place on everything from casual weekday tables to Shabbat spreads and family celebrations. Versatile and dependable, they complement fresh bread, vegetables, and main dishes alike, making them an easy go-to for hosts who want something flavourful without fuss.

Each dip has been crafted to feel familiar yet refined, balancing comfort with freshness. The flavours aren’t designed to shock or overwhelm; instead, they’re meant to feel rich and satisfying from the first bite. Her approach emphasizes careful preparation over the use of preservatives or unnecessary processing. Rather than chasing trends, Yocheved’s Dips focuses on doing a few things exceptionally well. This restraint is part of the brand’s strength, allowing the business to maintain its identity while continuing to grow. In a world of fast options, Yocheved offers her local community a meaningful pause, reminding us that good food doesn’t need to be complicated, just thoughtfully made. ∎

Kashruth Council of Canada | www.cor.ca — 2026-5786 Passover Guide, pp. 64–65

BABA HUMMUS

Redefining Real Hummus in Montreal

In a refrigerated aisle crowded with uniform tubs and familiar labels, Baba Hummus stands out by doing something deceptively simple: making hummus the way it’s meant to taste. Based in Montreal, Baba Hummus has built its reputation on fresh ingredients, minimal processing, and a refusal to compromise on flavour. At the heart of it all is founder and owner Shai Haddad, whose vision is rooted in authenticity rather than mass appeal.

For Shai, what keeps Baba Hummus unique is a clear and unwavering focus. “Making better hummus is what sets us apart,” he says. In an industry dominated by over-processed, shelf-stable products engineered for efficiency, Baba Hummus intentionally takes a different route. Every batch is made with real ingredients, handled as little as possible, and produced locally in Montreal.

“Hummus should taste real,” Shai explains. “Not engineered.” That philosophy is evident from the first bite. Like many food producers committed to quality, Baba Hummus has faced one major challenge: scaling without compromise. Growth in the food industry often demands shortcuts, but Shai has been deliberate in resisting that pressure.

“Scaling is challenging,” he admits, “which is why we grow by partnering with the right people—those who share our values and our commitment to making the best hummus in Canada.” Rather than chasing rapid expansion, Baba Hummus focuses on strategic partnerships that protect its standards, ensuring the product stays consistent no matter how far it travels.

“When food is made with care and integrity, people can taste the difference right away.”

When asked what he loves most about his work, Shai’s answer is immediate. “Watching people try Baba Hummus for the first time,” he says. “Those surprised smiles and the instant ‘oh wow.'”

That reaction captures everything Baba Hummus strives for: an honest product that exceeds expectations. It’s a reminder that when food is made with care and integrity, people can taste the difference right away.

Baba Hummus also maintains multiple certifications, including kosher certification—an element Shai views not merely as a label, but as a reflection of quality. “We believe it provides a higher standard of quality,” he explains. For both the business and its customers, certification reinforces trust, transparency, and accountability throughout the production process.

The future of Baba Hummus is quietly ambitious. For the year 2026, the company is exploring expansion into additional provinces, bringing its Montreal-made hummus to a broader Canadian audience. As always, growth will be measured and values-driven.

For Baba Hummus, success isn’t about becoming the biggest name in the category; it’s about becoming the most respected. By staying true to real ingredients, thoughtful production, and uncompromising taste, Baba Hummus continues to prove that sometimes the most powerful innovation is simply doing things the right way. ∎

Kashruth Council of Canada | www.cor.ca — 2026-5786 Passover Guide, pp. 64–65

EPL ENTERPRISES

Developing Brands with Purpose

In an increasingly crowded consumer goods landscape, standing out requires more than scale. It requires vision, discipline, and an instinct for unmet demand. That philosophy sits at the core of EPL Enterprises (EPL), a growing Canadian company led by founder Philip Lunev, whose strategic approach to product development and market expansion has positioned the business as a quiet but confident force, particularly within the kosher and specialty food sectors.

From the outset, EPL was built around a simple but powerful idea: find what’s missing and do it better. Rather than competing head-to-head with commoditized offerings, the company focuses on introducing products that feel both distinctive and necessary. “Our inspiration comes from identifying gaps in the market and introducing unique, high-quality product lines that are not widely available,” Lunev explains. “We focus on bringing differentiated products to market that combine strong consumer demand with authenticity, quality, and long-term brand potential, while offering true value.”

This commitment to developing unique brands has shaped every stage of EPL’s growth. Each product line is developed with careful attention to sourcing, branding, and consumer trust. This applies even more so for their kosher food products, where certification, transparency, and consistency are highly important.

Growth with discipline

Like many entrepreneurial ventures, however, EPL has also faced its share of challenges. One of the most significant has been financing expansion while maintaining operational stability. Rapid growth can be tempting, but Lunev has deliberately chosen a more measured path. “One of our biggest challenges has been financing growth,” he says. “Scaling a business (especially doubling or tripling sales) requires significant capital and disciplined execution.”

Instead of overextending, EPL adopted a philosophy of sustainable growth, reinvesting strategically and expanding only when the foundation was strong enough to support it. “We believe in walking before running,” Lunev adds. “By reinvesting carefully and expanding methodically, we built a strong foundation that supports long-term growth rather than short-term risk.” This mindset has allowed EPL to weather market fluctuations, strengthen supplier relationships, and build credibility with retailers. This is an asset that continues to pay off as the company expands nationally.

“Our inspiration comes from identifying gaps in the market and introducing unique, high-quality product lines that are not widely available”

A people-driven business

Despite the focus on products and strategy, Lunev is quick to point out that the most rewarding part of the business isn’t what’s on the shelf – it’s the people behind it. “Working with people is by far the most rewarding aspect,” he shares. “We enjoy learning new trends, collaborating with partners, and continuously discovering new opportunities, especially within the kosher marketplace, which is dynamic, evolving, and full of untapped potential.”

That collaborative spirit extends across EPL’s relationships with manufacturers, retailers, and community partners. By staying close to consumer needs and emerging trends, the company remains agile and forward-looking.

Looking ahead to 2026

The coming year marks a major milestone for EPL Enterprises. In February 2026, the company will launch its Buckwheat Honey line nationally, coast to coast, significantly expanding its footprint across Canada. At the same time, Polyfloral Honey will roll out in select FreshCo and Sobeys locations, bringing a premium, differentiated offering to a broader audience.

That’s only the beginning! “Beyond that, our goal is to bring a line of exciting kosher frozen fruits and to expand into No Frills, while further growing our presence within specialty kosher retailers,” says Lunev. This expansion reflects a broader vision: making high-quality, thoughtfully curated products accessible without compromising on standards.

As EPL Enterprises continues to grow, its focus remains clear: identify opportunities, move with intention, and build brands that last. With disciplined leadership, a sharp eye for market gaps, and a genuine passion for collaboration, Philip Lunev and EPL Enterprises are poised to make 2026 a defining chapter in their ongoing story. ∎

Kashruth Council of Canada | www.cor.ca — 2026-5786 Passover Guide, pp. 66–67

TERRA COTTA FOODS

Crafting Community with Every Bite

Terra Cotta Foods has built its reputation on a simple but powerful idea: it is possible to grow at scale without sacrificing values. Under the leadership of President Jason Brass, the company has become a trusted name in baking while maintaining a strong focus on quality and long-term relationships. On any given day, Terra Cotta Foods may produce hundreds of thousands of cookies, yet the mindset inside the organization remains that of a local company.

We spoke with Brass to learn more about what sets Terra Cotta Foods apart in a highly competitive industry. “The idea that we can be big without losing our soul is what inspires us,” he says. “Some days we produce hundreds of thousands of cookies, but we still operate like a local company that cares deeply about quality, people, and relationships. Whether it’s our operators on the floor, our R&D team, or our sales group, everyone understands that consistency, trust, and doing things the right way are what got us here and what will keep us here.”

Like many companies in the food sector, Terra Cotta Foods has navigated significant industry challenges, including labour shortages, rising input costs, and supply-chain disruptions. The company’s response has been measured and strategic. “The key for us has been staying adaptable and not panicking,” Brass explains. “We invested in automation, strengthened supplier relationships, and stayed financially disciplined. Most importantly, we kept our focus on private-label partnerships and long-term thinking rather than short-term wins.”

“At the end of the day, we make cookies, but we’re really in the business of building something lasting for our employees, our customers, and our community.”

For Brass, the most rewarding part of the job is the people. “Seeing someone who started on the production floor move into leadership, or watching a small customer grow into a strong regional partner – that’s incredibly rewarding,” he says. “At the end of the day, we make cookies, but we’re really in the business of building something lasting for our employees, our customers, and our community.”

That sense of impact was recently underscored when Terra Cotta Foods was visited by Premier Doug Ford during a tour of agri-food businesses in Halton Hills. The visit marked an exciting milestone for the company and reaffirmed its growing role within Ontario’s food manufacturing landscape. “Being recognized at the provincial level is incredibly exciting and rewarding,” Brass says. “Moments like that are always among my favourites.”

Kosher certification has also played an important role in Terra Cotta Foods’ success. Beyond serving kosher consumers, the certification makes the company’s products accessible to a broader audience. “Kosher certification has been extremely valuable, not just for religious observance, but because it signals a high level of food safety, process discipline, and transparency,” Brass notes. “Many of our customers actively look for it, especially in institutional, school, and private-label environments. It’s another way we build trust while reaching more people.”

Looking ahead, Terra Cotta Foods shows no signs of slowing down. While proud of how far the company has come, the team remains firmly in growth mode. “2026 is shaping up to be an exciting year,” says Brass. “We’re continuing to invest in new equipment, increased capacity, and product innovation, particularly in gourmet cookies and new formats. We’re also expanding relationships across Canada and the U.S. While we’re proud of our progress, we see a long runway ahead.”

In an industry often driven by speed and scale, Terra Cotta Foods stands out by proving that strong relationships, disciplined growth, and staying true to one’s values can thrive together in a competitive market. ∎

Kashruth Council of Canada | www.cor.ca — 2026-5786 Passover Guide, pp. 68–69