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Farmhouse
Founder

Shasha Shaun Navazesh

27+ Years Experience
Founder of ShaSha Bread Co.
Master Baker & Culinary Innovator
Organic & Clean-Label Pioneer
Trusted by leading brands across industries
Who is Shasha?

Founder, Master Baker, Culinary Innovator, Food Manufacturing Leader

Shasha Shaun Navazesh is a Canadian food industry pioneer and master baker with over thirty years of experience in fine dining, food science, large-scale manufacturing, product innovation, and international brand development.

Before immigrating to Canada, Shasha built a foundation in microbiology, deepening his expertise in fermentation, bacterial ecosystems, and food safety. Inspired by his mother and grandmother, his passion for baking began in the family kitchen with traditional breads made from natural ingredients. This blend of science and tradition underpins his work in sourdough culture development, sprouting technologies, and clean-label food innovation.

He graduated from George Brown College in 1991, specializing in Culinary Management, Pastry Arts, and Master Baking. Early in his career, he won Gold at the Taste of Canada Culinary Championship and received honours at the Bakery Showcase Competition.

40+ Years of Experience

Expertise and Entrepreneurship

He brings over 27 years of specialized experience in the sprouting and germination of seeds, legumes, pulses, and nuts, developing methods to maximize enzyme activity while minimizing thermal impact, preserving nutritional value, and improving digestibility. His work in fermentation is equally extensive, including being among the first bakers in Canada to receive a grant from the National Research Council of Canada to study and work with a 2,000-year-old sourdough culture brought from Egypt.
His experience extends beyond operations into education and industry leadership, serving on advisory boards including George Brown College, and contributing to early organic and community-based food movements. His extensive global travel has further shaped his deep understanding of ingredients, agriculture, and food systems.
 
Today, through Shasha Horizon, he advises companies with practical, experience-driven strategies, helping businesses grow, adapt, and build lasting value in a rapidly evolving food landscape.
 
Innovation and Industry Leadership

Founder of ShaSha Bread Co

In 1998, Shasha founded ShaSha Bread Co., growing it into one of Canada’s leading organic and clean-label food manufacturers. Over 27 years, he: 
∙Helped pioneer organic baking in major Canadian retail chains 
∙Expanded distribution to Canada, the United States, the UK, Dubai, and Japan. 
∙Advanced clean-label, allergen-conscious, and sustainable manufacturing practices. 

∙Specialized in sprouted grains and sourdough fermentation. 

ShaSha Bread Co. became the only bakery in Canada to receive research support from the National Research Council of Canada’s Industrial Research Assistance Program (IRAP), in collaboration with the University of Guelph
 
Through this work, Shasha advanced the study of sourdough bacterial cultures, identifying conditions that enhance fermentation, increase lactic acid, improve nutritional bioavailability, and reduce reliance on commercial yeast. 
Driving business success

Core Consulting Services​

  • Farm-to-table systems and sustainable sourcing  ​
  • Fermentation, sprouting, and functional food systems ​
  • Clean-label and organic product development
  • Food manufacturing scale-up and process design
  • Interim culinary, production, and operational leadership
  • Regulatory readiness (HACCP, CFIA, FDA)
  • Export and international market readiness
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Discover how Shasha Horizon works

ShaSha Horizon Consulting Approach​

ShaSha Horizon operates as a selective food partner consultancy. Engagements are practical, hands-on, and outcome-driven, with a focus on building systems that can operate independently after transition.​
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The guiding principle of ShaSha Horizon is simple: food systems must serve human health first while remaining resilient, scalable, and honest.

Business growth every day

Ingredient Leadership and Product Research

Across his career, Shasha has worked extensively with organic whole and ancient grains, sprouted grains and seeds, wild fermentation cultures, and functional nutritional ingredients. He has consistently rejected artificial additives and ultra-processed shortcuts.​
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Under his leadership, products were manufactured and exported across Canada, the United States, the United Kingdom, and the Middle East including Dubai and surrounding regions.

Business performance

Charitable Engagement and Education Support​

Shasha has actively supported education, food security, and community well-being

throughout his career. He established and maintained an endowment and student award
program at George Brown College to support future food professionals.​
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He has also supported local food banks and charitable food organizations in the Greater Toronto Area, contributing both products and leadership to address food insecurity.​