Samir Abla migrated from Beirut, Lebanon in 1971. After trying his luck working in a number of industries, he commenced as apprenticeship with a little Middle Eastern bakery in Lakemba, New South Wales, which sold about five different types of Lebanese baklava, shortbreads and other sweets.

Samir excelled as apprentice and in 1979 when the opportunity presented itself, Samir purchased business.

Samir renamed the business Abla’s Pastry and, as head chef, began improving and perfecting the recipes he had learnt as an apprentice, as well as introducing a whole new variety of pastries that would eventually make up the famous Abla’s range.


Abla’s Patisserie’s Pastry Interier - Abla’s Patisserie