Thunder Bay Persian Guide: History and How to Eat One

A Thunder Bay Persian guide begins in the 1940s, with a pastry named after a World War I general and still eaten plain or toasted across the city. A Flavour Network history describes the Persian as an oval, fried pastry topped with pink icing that has no connection to the Middle East.

What is a Persian in Thunder Bay?

It is an oval, fried pastry with a cinnamon-bun feel and a thick coating of pink icing. People in the city eat them for breakfast, as a snack or as a treat after work, and they are often sold as fundraising items. The icing is berry flavoured, and the pastry is soft inside with a slight crust. A newcomer should treat a Persian as a local ritual rather than a dessert.

Why read a Thunder Bay Persian guide before you taste one?

Because the pastry comes with a story, a ritual and a small argument about icing. Knowing them makes the first bite more fun and helps you rate it fairly. The Persian pastry history below is short, and the lore is part of the pleasure.

Where does the Persian pastry history begin?

The Persian pastry history begins in the 1940s, when a baker in what is now Thunder Bay, then Port Arthur, created it. The Flavour Network history says the recipe has not changed since the mid-1940s according to the bakery's current owner. The exact circumstances are no longer fully known, which is part of the charm. The pastry has been passed down through the city's families for generations.

What is the Pershing story?

The tradition is that the baker named the pastry after General John Joseph "Black Jack" Pershing, a World War I American general who reportedly stopped by the bakery while the dough was being made. Over time, the name is said to have shifted to Persian in everyday speech. Others tell the story differently, so enjoy it as local lore.

What does the pink icing Persian carry?

The pink icing Persian wears is berry flavoured, and the bakery's owner has described it as not overly sweet. It is thick and soft, and it sets lightly on top. Many locals keep the icing separate in the fridge and add it at home, and a few people peel it off. The balance of pastry and icing is the heart of the matter, so notice it when you taste.

How do you eat a toasted Persian?

A toasted Persian is the old-school way. Slice the pastry in half, toast it in a pan with a little butter, spread on the icing and flip it so that the icing caramelizes. The result is warm, sticky and slightly crisp at the edges. Locals say it is best eaten fresh, with a cup of coffee, and some hold eating competitions with them. Share one if you are curious, because they are filling.

How do you rate a Persian fairly?

Judge the pastry and the icing separately. Is the dough tender and cooked through? Is the icing balanced? Was it fresh? Rate as you eat: say what you are having, add the dish and then say how it was. In the Mosey app only the place and the stars are needed, and you can rate each dish too and add a tag such as Bakery. A line such as "toasted, caramelized icing, still warm" is a gift to the next person.

How can friends and lists help?

Make a list called Persians and add every place you try, with a note on what you tasted. Invite a friend with a link and compare notes, and tag the friend you ate with so they can add their own rating of the same pastry. The Dishes page shows the dishes people are loving near you, and rating enough bakeries earns a badge for that kind of food over time.

What do you do if you cannot eat wheat or dairy?

Ask. A Persian is made from wheat dough and usually contains dairy and eggs, and a bakery is a place where flour travels. If you have an allergy or celiac disease, speak to the bakery directly about ingredients and cross-contact, and do not rely on any tag or list. No person can tell you from outside that a pastry is safe for your body.

Mosey is free for a place to list, places keep more of what they earn than with high-commission apps, and there are no hidden fees for the place.

How do you buy and store Persians for later?

Buy them fresh, on the day, and eat them soon. Many locals buy a dozen for a gathering or a fundraiser, and the pastry travels well in a box. If you keep the icing separate, store it in the fridge. To refresh a day-old Persian, warm it in a pan with a little butter, which is also how the old-school version is made. Do not refrigerate the pastry itself, because it dries out. Share the box with friends, and keep one back for breakfast.

What should you read next?

The older guide to Persians and Finnish pancakes tells more of the city's food story, the guide to finding good food in Thunder Bay gives a method and the Sudbury Finnish baking guide covers another northern baking tradition. The Canadian food guides cover the country. For the cold months, read the winter comfort food guide.

Once you have tried a Persian, open the Mosey app and rate it, plain or toasted.