ShaSha Co. is the only bakery in Canada to receive a grant from the National Council of Canada. The Industrial Research Assistance Program (IRAP) is a federally sponsored initiative filtered through the University of Guelph that provides the means for dedicated researchers to advance Canadian products. With this assistance, founder and CEO Shasha Shaun Navazesh has determined the environmental factors to optimize sourdough bacteria and fungus to replace commercial yeast; boosting lactic acid levels and contributing to greater health, energy, and vitality.

The Canadian Celiac Association estimates that 1 in 133 persons in Canada are affected by celiac disease. The development of Shasha’s sourdough baking method has greatly benefited those inflicted with an intolerance to yeast. This method has also benefited customers looking to eliminate oils, sugar, dairy, and chemical additives and preservatives from their diet.