APRIL 2016
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business elite canada
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assembly lines? That’s not who I am,”
Ogus says.
Carole andMike have remained at the helm
of their delicious, trend-setting empire for
44 years, but most of Carole’s employees
have been with the company for 20 years.
“The employees take pride in what they
do as if it were their company” Ogus says.
“They’re happy, we’re happy, and the prod-
uct is done well,” Ogus added.
The art of making a cheesecake entails
quality ingredients, perfect oven tempera-
ture and a dash of patience. In response
to the low dollar, by using powdered and
imitation eggs, for example, many busi-
nesses have managed to save money. But
Carole is repelled by the idea of “saving
money” if it means that she would have to
compromise the quality of the ingredients
— and, by extension, the final product.
AN UNEXPECTED INVITATION
“I’ve had many interesting experiences
with people over cake,” Ogus said. “Cake
somehow just puts people together. Peo-
ple love cake.”
By chance, Carole and her husband were
invited to the opening of the Louis Vuit-
ton’s flagship store inToronto. It was wide-
ly known that Benoit Louis Vuitton, great
