A tasteful journey through time
75 years ago …
1940s Papaspirou SA was founded in the early 1940s by Athanasios Papaspirou and it was operated as the first traditional pastry workshop in Athens. Using the finest ingredients, the company started creating unique desserts and other delicacies inspired by traditional homemade recipes.
Legendary ice cream
1950s A pioneering ice cream production unit was built in Prompona Street, Athens. Papaspirou ice cream, made from the finest raw materials, soon became the favorite dessert of the Athenians. The company opened its first flagship store in the heart of the city, on Syntagma Square, and at the same time acquired the commercial use of the historic restaurant-patisserie “Aegli Zappeiou”.
The vision expands
1960s Papaspirou headquarters get transferred to the new facilities of 2.000 square meters in the area of Ambelokipi and at the same time the company’s first store was expanded. The construction of a new building at the corner of Ermou Street and Stadiou Street, at Syntagma Square, was the result of an increasing demand and growing clientele. The rapid development of the company continued with the opening of three new stores in Kolonaki Square and Tsakalof str., Syngrou Avenue and Rafina.
Conquering the city center
1970s The son of Athanasios Papaspirou, Konstantinos, undertook the expansion of the store in Syntagma Square and the original space was transformed into a striking six-storey building of 1,100 square meters. The new, luxurious Papaspirou store became a landmark of Syntagma Square and was established as the ultimate meeting point of the capital. It included a French restaurant, a patisserie, a cafeteria and a self-service restaurant. Most of the Athenians as well as the foreign visitors, were meeting up, entertaining themselves at what was the most famous venue of the city center. During the same period the company expanded its activities in the field of Catering and organized some of the most memorable events of that time.
After 30 years of continuous commercial use of the historic Aegli Zappeiou Athanasios Papaspirou decided to retain only the central Papaspirou store in Pouliou Street. In the mid 80s Konstantinos Papaspirou became the new managing director of the company and the brand dynamically entered the baking and daily cooking industry.
1990s & 2000s The company changed its structure by transferring its operations from cafes and dining venues to retail stores. Three new Papaspirou stores(in Ambelokipi 2001, in Kifissia in 2001, and in Halandri in 2004) were launched. Moreover, brand new modern facilities of 2.000 square meters were created in the area of Acharnes, Attica and the production unit, consisted of 6 departments , started operating for 18 hours on a daily basis.
The third generation
2010s The tradition is continued by the sons of Konstantinos Papaspirou, Thanasis and Philip, who aimed at a further development of the company. Thanasis Papaspirou became the Head of the Commercial and Event Management Departments and Philip Papaspirou, Chef and “Le Gordon Blue” graduate, was appointed Head of Production. First steps of the Papaspirou successful growth plan were, the further expansion of the company’s production facilities as well as the renovation of the Papaspirou store in Kifissia.
The primary goal of the Papaspirou third generation is the continuous evolution in the Papaspirou products as well as the creation of new culinary proposals that will become our future classic choices.
When a great culinary tradition evolves with vision, inspiration and enthusiasm it will certainly continue making history.