Greek Producers

Get to know our producers! They are all very passionate about both their land and products. It is with pride that we present them to you, in honor of their hard work and dedication!
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It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

It was in 1997 that Anastasia Aroni and Nancy Lazarou started their business from a small, sweet making workshop. Their vision was to revive past memories, pure and flavour rich tastes, without any preservatives and additives. Nowadays, their model workshop in Athens collects the best raw materials from small producers from all over Greece and prepares spoon-sweets, jams, concentrated fruit juices, sauces and vegetable soups.

The Union of Santorini Cooperatives was founded in 1947. Nowadays, the Union, meeting the modern requirements of the domestic and international markets, adopts modern technology and methods. Its investments in new facilities, machinery, specialized scientific personnel, research and development, in combination with the respect to tradition, the ecosystem and the sustainable development of the island, have contributed to its successful operation both within and outside Greece.

The Union of Santorini Cooperatives was founded in 1947. Nowadays, the Union, meeting the modern requirements of the domestic and international markets, adopts modern technology and methods. Its investments in new facilities, machinery, specialized scientific personnel, research and development, in combination with the respect to tradition, the ecosystem and the sustainable development of the island, have contributed to its successful operation both within and outside Greece.

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

There is a place in Thrace, near the Thracian sea, called Avdira. In 1999, the family of Nikos and Flora Vourvoukeli planted indigenous and foreign wine producing grape varieties on a stretch of 20 acres, on the fertile hills of the area.They gradually created a privately-owned vineyard, extending up to 120 acres, and cultivated according to the rules of organic farming. Now, two of the sons of the family, Georgios and Odysseas, are responsible for the vineyards and wine making process.

Niktaris Bakeries is a family-owned business which is located in the region of Rethymnon on the beautiful island of Crete. It specializes in the production of the traditional Cretan Rusks. In ultramodern and most innovative production facilities, the Niktaris brothers follow the traditional recipe for the Cretan Rusks, with dedication and respect.

Niktaris Bakeries is a family-owned business which is located in the region of Rethymnon on the beautiful island of Crete. It specializes in the production of the traditional Cretan Rusks. In ultramodern and most innovative production facilities, the Niktaris brothers follow the traditional recipe for the Cretan Rusks, with dedication and respect.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.

Yianni Economou, descendant of an old Cretan family with a tradition in farming. In 1994, he renovated the old family winery, which dated back to the 1600s. Nowadays, he is still making special wines with the strong originality of the terroir of Sitia, in Lasithi, Crete. He believes in the potential of the local varieties.

Having studied at the Agricultural University of Athens, and being brought up by a rural Cretan family with a beekeeping tradition since 1920, Manolis Stefanakis learned to love nature and respect its products. The special care and attention given to the method of collection, the analysis and certification methods that he uses, guarantee a totally natural product of high nutritional value.Manolis Stefanakis is also one of the founders and members of the Scientific Community of Greek…

Having studied at the Agricultural University of Athens, and being brought up by a rural Cretan family with a beekeeping tradition since 1920, Manolis Stefanakis learned to love nature and respect its products. The special care and attention given to the method of collection, the analysis and certification methods that he uses, guarantee a totally natural product of high nutritional value.Manolis Stefanakis is also one of the founders and members of the Scientific Community of Greek…

It was in 2005 that Alexandra Tsianti, Doctor in Chemical Engineering and third generation descendant of a rural family, left her career in Athens to return to her homeland. Together with her sister, Lina, a biologist, they founded TRINITY FARM.They started cultivating the family land, an area of 400 acres on the slopes of Agia Triada, Farsala, to produce grains and vegetables based on organic farming principles.

It was in 2005 that Alexandra Tsianti, Doctor in Chemical Engineering and third generation descendant of a rural family, left her career in Athens to return to her homeland. Together with her sister, Lina, a biologist, they founded TRINITY FARM.They started cultivating the family land, an area of 400 acres on the slopes of Agia Triada, Farsala, to produce grains and vegetables based on organic farming principles.

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

The vision Yiannis Koulelis and Maria Kopsahili had, finally becomes a reality. Right timing, the choice of ingredients, the correct proportions and the perfect technique, are behind the well-kept secret recipe that manifests itself with the fresh aroma of citrus fruits, notes of spices and a long-lasting aftertaste. The recipe of the artisan liqueur "Fi" is the result of hard work of many years, with experimentations and taste panels, to perfect the special aromatic character of the drink

Melissokomiki Dodekanese was founded in 1999 by Nikolaos Melissourgos and Nikolaos Retsas, both men with a particular love for bees, the environment and acknowledging the benefits of a healthy diet. Melissokomiki Dodekanese has founded and operates in its premises, a Museum of Apiculture and Natural Bee History, which is unique in Greece and one of the best in the world.

Melissokomiki Dodekanese was founded in 1999 by Nikolaos Melissourgos and Nikolaos Retsas, both men with a particular love for bees, the environment and acknowledging the benefits of a healthy diet. Melissokomiki Dodekanese has founded and operates in its premises, a Museum of Apiculture and Natural Bee History, which is unique in Greece and one of the best in the world.

"EBION Organic Beekeeping" was created in 2005, when a young couple - Nikos Ouranos and Evgenia Xanthopoulou- decided to leave Athens and move to the mountainous city of Arta, in order to dedicate their lives to the one thing they loved more than anything else - organic beekeeping.For the last 7 years, Evgenia - a former archaeologist, and Nikos - a former economist, have devoted themselves to "nomadic beekeeping" on the mountains of Arta.

"EBION Organic Beekeeping" was created in 2005, when a young couple - Nikos Ouranos and Evgenia Xanthopoulou- decided to leave Athens and move to the mountainous city of Arta, in order to dedicate their lives to the one thing they loved more than anything else - organic beekeeping.For the last 7 years, Evgenia - a former archaeologist, and Nikos - a former economist, have devoted themselves to "nomadic beekeeping" on the mountains of Arta.


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