On March 20th, 2006 the European Bakery and Deli opened its doors on 17th Avenue to customers who didn’t know much about Albanian baking. Two decades later, the bakery has a loyal following from people and businesses all over the city. The bakery is owned and operated by Lumnije and Shaqir Duraj who came to Calgary from Kosovo in 1999. After starting a new life in Canada and saving every penny they could, they had their eye set on a retail space close to the downtown core. “You don’t want to depend on only walk in traffic or only drive in traffic,” said Shaqir. “So this is why I chose both walking and driving at the same time, which is perfect place for me.” He signed the lease to the property at 515 17th Avenue S.W. in December of 2005. After three months of renovations, the bakery opened with just he and his wife running it. “We are grown (up) in a bakery because my father, he had a [bakery for a] really long time back in Prishtina and that’s why we -- it’s how to say, it’s kind of in the blood,” he said. Growing business The business has grown over the years and now the couple employ close to 16 staff, a web site and social media presence -- the latter thanks to their three daughters who are keen on seeing the bakery continue to thrive. “When I see how they work and how they, you know, connect to the people and everything, honest to God, I never teach them nothing,” said Shaqir. “But it’s just like, out of you know again, blood problem into this business.” First burek bread in Calgary The couple where the first to introduce burek to Calgary customers. It’s made with a filo pastry dough that’s worked until it’s extremely thin, then a variety of fillings can be added, from spinach and feta to meat or cheese. It’s so popular that they bake it fresh throughout the day. “Not everybody can do it,” said Lumnije. " From the little 120 grams of dough, you stretch it to a very thin layer, roll it up with fillings, bake it for about 25 minutes and that is the best thing, that is the magic." Lumnije says many of the bread and pastry recipes have been passed down by family for generations and she says it has to be crunchy when it comes out of the oven. “We don’t bag bread because bread has to be crusty, we are European, we like crusty,” she said. “For example, if it doesn’t make crumbs, it’s not really good for me.” Lumnije says her daughters helped design a new retail space adjacent to the bakery to free up more space to expand the business. And she says while she and Shaqir have thought about retirement, they’re still focused on making the business even more successful. “For us baking, it’s not a just the job, it’s passion to make people happy, people to enjoy the food,” said Lumnije. Learn more about the bakery here: https://eurobakerydeli.com/
