About Moazzez Confectionary
Moazzez Confectionary is a premium confectionary brand specializing in giftable, shelf-stable treats with an artisanal approach. Founded by food scientist Dr. Benjamin Moazzez and his wife, Manj, the business brings together carefully developed recipes, distinctive flavour profiles, and thoughtfully designed packaging.
Drawing on family recipes from northwestern Iran – shaped by a rich mix of cultural influences – their products are reimagined for contemporary tastes in London, Ontario. Each item is made in small batches, with close attention to ingredient selection and formulation.
Craft, Ingredients, and Transparency
At Moazzez Confectionary, simplicity and precision guide the process. Products are made with a short list of high-quality ingredients and clearly labeled to provide customers with detailed nutritional information. This transparency allows customers to make informed choices based on their own preferences and needs.
Their product line includes items such as chai-spiced loaf cakes, freshly brewed chai, a masala mix, and hazelnut spread. The cakes are designed to remain fresh for several weeks, supporting both convenience and giftability. Benjamin and Manj encourage people to experiment with these products in their own kitchens, using them as a starting point for creative flavour combinations and new food experiences.
Rooted in Local Sourcing
Local sourcing is a key part of the business model. Moazzez Confectionary prioritizes ingredients from producers across Southwestern Ontario, including Arva Flour Mill, Harber Farms, and Walker Farm. The hazelnut spread, for example, features locally grown hazelnuts, highlighting the region’s agricultural offerings.
This commitment extends beyond ingredients. Packaging and printing are also sourced locally whenever possible, supporting small businesses in London and across Ontario.
Community and Food Innovation
Moazzezz Confectionary actively contributes to the local food economy by keeping sourcing and production close to home and by highlighting the producers behind their ingredients. Their presence at the Western Fair Market connects them directly with the community and creates opportunities to share their products and story.
Innovation is central to their work. From developing recipes with extended shelf life to incorporating unique ingredients like rowanberry extract, their approach blends food science with culinary tradition. As Dr. Moazzez describes it, the goal is to bring together “culinary innovation and local ingredients to create food that honours quality, sustainability, and the spirit of community.”
The idea for a community-driven urban farm was born during the pandemic when Joe Gansevles recognized the need for accessible food in the London area. From bylaws, to being on a floodplain, to a lack of funding, challenges seemed to pop up at every corner. However, with the help of community members they were able to overcome these obstacles and form the PATCH!
provide employment training, and cultivate a safe space for volunteers and community members to garden and meet new people. Their stunning Cavendish Community Food Hub location is equipped with wheelchair-accessible gardens, follows eco-conscious practices, and has generated thousands of pounds of fresh produce this year!
accessible pots, raised garden beds, and roomy pathways to ensure participation from individuals of all abilities. Their Cavendish location exemplifies resourceful practices by repurposing donated wooden pallets as materials for garden beds, and redirecting waste as soil-enriching compost that is donated by The Wormery at the Western Fair District (thanks, Dan!). Committed to sustainability, they primarily deliver their produce to organizations by bicycle, clocking over 750k miles. Among their partnerships, they generously contribute their harvest to organizations such as the London Food Bank, Ark Aid Mission, and Indwell . It is truly a community effort!
designed for all to enjoy, regardless of sensory limitations. Additionally, they have plans for a streamlined irrigation system. 
operative housing complexes could have, that a university could have, that large-scale employers that have land that they could re-purpose and utilise for their workforce. Our long term plan would be that we can live in a city where there’s easy economical access to food for people, and this is an open-patent design. People can come and they can liberate what we’ve done and they can do it in their neighbourhoods, schools, and workforce. 
Sixteen-year-old Zhawanoogbiik Danielle Riley embodies the spirit of compassion and community care. She has demonstrated great initiative as a Food System Champion by helping connect others with the resources they need to care for their animals.
The Middlesex Centre Pollinator Team has truly shined in supporting our local food system.
On The Move Organics, founded in 2008 by Jeff Pastorius, is on a mission to rebuild Ontario’s local food system by connecting with local farmers. Starting with bike deliveries in the Old East Village, the company expanded to offer groceries and delivery vehicles as demand grew.
non-carbon delivery options like bike deliveries and electric alternatives, and improve efficiency in their warehouse to reduce food waste and environmental impact. With a dedicated focus on locality and community outreach, On The Move Organics aims to make positive strides in the food system for years to come. Check out On The Move Organics’ website for more information: 
