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Our History

From a family oven in Constantinople,
at the top of the market, present in 60 countries
[around the world]!

This is our sweet story!

Once upon a time…
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The birth of an idea


The first Papadopoulos biscuit was baked in the family oven in Constantinople, stamped with a simple wooden mold.

In 1922, the Asia Minor disaster forces Evangelos Papadopoulos and his mother and brothers to board a ship sailing to Piraeus. The ship berths in Piraeus and at a coffee shop, where the Papadopoulos family stops for a break, a surprise awaits them: they realize that Greeks are not familiar with biscuits. And so was born the great idea of spreading in Greece their big passion, the art of biscuit-making!

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  • 1922
    The Papadopoulos family stays in Greece to spread the love for biscuits
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OUR FIRST HOME


The family settles in a house offered by the State, in a refugee housing block near Lycabettus Hill. The mother and her kids buy a small oven to start again what they know best: making biscuits! The mother kneads and bakes Petit-Beurre biscuits and the kinds sell them in bulk.

In 1931 and 1933, the company markets 3 of its most important brands for the first time; soon enough, Miranda biscuits, Sandwich Biscuits and Cream Crackers win over all Greek families who enjoy them at every age and on every occasion.

In 1938, a landmark year, the company opens its first small factory in Athens, on Thessalonikis street, pursuing its production with brand new Greek-made machinery.

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  • 1931
    Miranda biscuits, Sandwich Biscuits and Cream Crackers are first released
  • 1933
    Miranda biscuits, Sandwich Biscuits and Cream Crackers are first released
  • 1938
    The first factory in Athens opens
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THE FAVORITES OF GREECE


War breaks out in Greece.

Petit-Beurre, Miranda and Sandwich biscuits are now packaged in large-sized tin boxes and all Greeks relish them. Another product by Papadopoulos Company, an older version of today’s Cream Crackers, is being consumed by Greek soldiers as dry food.

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A NEW ERA


In 1957, the company opens its first large modern factory, in Petrou Ralli Avenue.

This is a particularly important occasion since the efforts and hard work of all those years finally pay off, making the family’s dream come true.

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  • 1957
    The first factory expands and moves to Petrou Ralli Avenue
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AT THE TOP


Having captured the hearts of Greek consumers, and driven by hard work, devotion and passion for biscuits, the company conquers the biscuit market in Greece.

The company’s founder, Evangelos Papadopoulos, reveals: “Us older businessmen took careful steps, not great strides, building on a long-term strategy. So, with hard work and optimism, honesty and courage, respect for the consumer, we saw our efforts pay off.”

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THE IDENTITY


The company’s famous logo, a red “Π”, along with the figures of the four children of Evangelos Papadopoulos, is designed in 1972.

A second factory opens its doors in 1973, in the northern city of Thessaloniki.

In 1978, a new product is launched in the Greek market, Caprice wafers, which will soon become the flagship of the company’s export business. Caprice, beloved by consumers and made of Viennese wafer and hazelnut cream and cocoa, have been copied by so many but none have rivaled them. Savoring Caprice wafers is the sweetest addiction that knows no age…

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  • 1972
    The company's famous logo is designed
  • 1973
    A second factory opens its doors, in the northern city of Thessaloniki.
  • 1978
    Caprice wafers are launched
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THE PROGRESS


The increasing demand for Papadopoulos products leads to the creation of the third factory, in Volos.

1989 is the year in which the company makes a dynamic entry in the category of bakery products, with the Krispies rusks, paving the way for the development of a new product category.

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  • 1989
    The Krispies rusks are first released
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THE CHOCOLATE PERIOD


A decidedly “chocolate” period for the company! The Papadopoulos Petit-Beurre, Miranda and Papadopoulos sandwich biscuits brands are marketed with a luscious chocolate coating, and true chocolate lovers find them irresistible!

The company’s new factory, in Oinofyta, starts operating in 1996, producing the first Papadopoulos rusks, under the brand name Goldies. In the same year, Digestive wholegrain biscuits are marketed for the first time in Greek market with “Papadopoulou” stamp.

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  • 1996
    Digestive wholegrain biscuits are marketed
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MORE STEPS FORWARD


In 2002 the industry’s founder, Evangelos Papadopoulos, passes away at the age of 93, leaving behind a flourishing industry.

The next steps are becoming increasingly important. This period is marked by the launch of new items, such as the Traditional Rusks and the Round Rusks, followed by the dynamic re-launch of the Goldies brand as Papadopoulos Rusks.

In 2008 the company launches the “No Sugar” series, offering consumers an alternative for a balanced diet.

important dates

  • 2002
    The industry’s founder, Evangelos Papadopoulos, passes away
  • 2008
    The company launches the “No Sugar” series
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NEW OPPORTUNITIES


In 2013 the company extended its presence in the Greek market with the launch of packaged sliced bread.

This decade is characterized by product launches with high nutritional value, such as Digestive cereal bars, MultiCereals and new bread options: "Gefsi2" sliced bread, "Horiano" traditional sliced bread and "Ancient Seeds" bread with dicoccum wheat, as well as the launches of already established products, such as Cream Crackers and Petit-Beurre with innovative ingredients, including barley, oats, and beta-glucan. In 2016, the Gluten-free line is launched, combining both taste and health.

At the same time, well-known brands such as Sandwich Biscuits redefine their strategy based on seasonality and their target age group. The classic Sandwich biscuits are still suitable for all ages and any occasion; Sandwich Biscuits with Fruits mark the start of the summer season; and the new Sandwich Biscuits with Double Filling focus mostly on youngsters.

important dates

  • 2013
    The Company extends its presence into the market of sliced bread
  • 2016
    The Gluten-free line of products is launched
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TODAY


Today the company is a market leader, continuing to launch new products.

Attentive to the new nutritional needs of modern era, Papadopoulos S.A. launches new products and expands existing lines with new codes, with sugar-free or reduced sugar products – the company in the Greek market to do so – and presenting more and more popular products, such as Petit-Beurre with no added sugar, Miranda with 30% less sugar, Oat Biscuits with no added sugars, and so on. With a commitment to consumers and always alert, it seeks new ways of offering taste and innovating, remaining at the forefront of modern food trends. An entire fleet of trucks transports Papadopoulos products to more than 60 countries on 5 continents. Numerous awards, in Greek and international trade fairs, adorn the company's offices and prove that respect and quality are timeless values.