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Legendary Papadopoulos Biscuits industry’s venture dates back nearly a century, when the first Papadopoulos biscuit was baked and pressed with a common wooden stamp in the family’s home kitchen. Back then, no one could have imagined the day would come when Papadopoulos biscuits were to be found in every single home in Greece.
In 1922, Evangelos Papadopoulos together with his mother and brothers embarked on the ship that would carry them to Marseille, forced by the Asia Minor destructions along with other fellow immigrants. The ship made a brief stop in Piraeus to refill with fuel, allowing the family the opportunity to tour the city. It came as a surprise to them to discover from locals in a nearby café that the habit of eating biscuits was not familiar to the Greek people. It was the family’s decision of the moment to miss the ship to Marseille and reside in Greece for good!
That’s how life inspired the family with the idea of the current Papadopoulos Biscuits industry we are familiar with. In 1938, the family moved to an immigrant apartments building at the neighbourhood of Lycabettus and later bought a small bakery shop, where they eagerly started to perform their old art of baking: Mother used to prepare the traditional recipe and bake the petit beurre biscuits and children used to sell them in bulk. The stamp pressed on the biscuits was the same old wooden stamp: Papadopoulos Brothers, Greece.
That’s the start of the Papadopoulos Biscuits story that is still written today in the rooms of the company’s four manufacturing units, dispersing the familiar smell of baking biscuits to the whole of the country.
E.I. Papadopoulos S.A. is currently the leader in the biscuits market and also holds a major position in the market of bakery products, manufacturing Toasted Rusks, Cream Crackers, Breadsticks and Krispies.
Papadopoulos’s brands are popular and nearly identical to the generic category Greek Biscuits: Petit Beurre, Miranda, Cream Crackers, Filled Sandwich Biscuits, Digestive, Caprice, Krispies and Traditional Village Rusks are Papadopoulos’s products that have been nurturing several generations of Greeks.
In 2011, Papadopoulos S.A. introduced the revolutionary Digestive Bars to the market of cereal bars, the first cereal bars with biscuit.
Recently, Papadopoulos S.A. further invested to a new manufacturing unit at the land of Oinofyta, after having decided to venture in the market of packaged bread, launching two different lines of products: the packaged slices of traditional village bread Horiano in a variety of 3 recipes, like Wholemeal with 6 Cereals, Wholemeal with Rye, Multicereal and also the toasted bread Gefsi2 in a variety of 4 recipes, like Wheat, Wholemeal, Multicereal and Corn.
By taking this strategic investment step, Papadopoulos S.A. reinforces its corporate presence in the market of bakery products, where it has been holding a powerful position since the late ‘80s, with lines of products, like Toasted Rusks, Krispies and Breadsticks.
Except from leading the Greek market, Papadopoulos’s brand is currently exported to more than 40 countries and 5 continents in the world, successfully represented by the worldwide popular Cream Filled Wafers Caprice, setting also as a close future target the South Eastern European countries, including Cyprus, as main strategic focus for export and development.
VISION/GOALS
Since the early days of the company, Papadopoulos’s brand has been closely linked with the triptych Quality-Respect for the Customer-Innovation. To implement its vision, the company draws inspiration from people’s love: Care, Quality and Premium Nutrition for the generations to come.
IMPORTANT DATES
1916: The first Papadopoulos biscuit was baked at the family’s kitchen in Istanbul and was later pressed with a common wooden stamp.
1922: The years of Minor Asia destruction. Papadopoulos family embarked on a ship to Marseille. The ship made a brief stop in Piraeus to refill with fuel, challenging the family to make a decision of the moment to miss the ship to Marseille and reside in Greece, focusing on developing the habit of eating biscuits.
1938: With little money in hand, but with the traditional Petit Beurre recipe in their pockets, Papadopoulos family moved to an immigrant apartments building at the neighbourhood of Lycabettus and later bought a small bakery shop, where they eagerly started to perform their old art of baking.
1940: Papadopoulos small industry was housed at Thessaloniki St, near the Poulopoulos hub bridge.
1955: The first Papadopoulos factory was built at Petrou Ralli Av.
1974: The second Papadopoulos factory was built in Thessaloniki.
1978: Papadopoulos S.A. introduced Caprice Filled Waffles to the market, the company’s most powerful product.
1984: The third Papadopoulos factory was built in the city of Volos.
1985: Papadopoulos S.A. dynamically entered the market of bakery products.
1990: The fourth Papadopoulos factory was built at Oinofyta.
1996-2004: During the years 1996-2004, Papadopoulos factories were certified with ISO 900:2008 and ISO 22000:2005 (HACCP).
2006: Papadopoulos S. A. relaunched OK biscuits under a new brand name Multicereal.
2008: Papadopoulos introduced the No Sugar product line to the market.
2011: Papadopoulos entered the cereal bars market, introducing Digestive Bars line of products and later relaunched the Multicereal brand, the first line of biscuit products designed exclusively for breakfast use.
2013: Papadopoulos entered the market of packaged bread.
AWARDS/ACHIEVEMENTS
Several awards and distinctions from Greek and World Food Trade Fairs have been granted to Papadopoulos S.A. over the years and currently decorate the company’s headquarters. Golden medals in Thessaloniki International Trade Fair, Golden Cross in the International Brussels Expo, Golden Medal in International Fair of Paris, distinctions in International Trade Fair of London and the Superbrands Award for the years 2005, 2007 and 2009 are some examples of distinctions honouring Papadopoulos S.A.
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Legendary Papadopoulos Biscuits industry’s venture dates back nearly a century, when the first Papadopoulos biscuit was baked and pressed with a common wooden stamp in the family’s home kitchen. Back then, no one could have imagined the day would come when Papadopoulos biscuits were to be found in every single home in Greece.
In 1922, Evangelos Papadopoulos together with his mother and brothers embarked on the ship that would carry them to Marseille, forced by the Asia Minor destructions along with other fellow immigrants. The ship made a brief stop in Piraeus to refill with fuel, allowing the family the opportunity to tour the city. It came as a surprise to them to discover from locals in a nearby café that the habit of eating biscuits was not familiar to the Greek people. It was the family’s decision of the moment to miss the ship to Marseille and reside in Greece for good!
That’s how life inspired the family with the idea of the current Papadopoulos Biscuits industry we are familiar with. In 1938, the family moved to an immigrant apartments building at the neighbourhood of Lycabettus and later bought a small bakery shop, where they eagerly started to perform their old art of baking: Mother used to prepare the traditional recipe and bake the petit beurre biscuits and children used to sell them in bulk. The stamp pressed on the biscuits was the same old wooden stamp: Papadopoulos Brothers, Greece.
That’s the start of the Papadopoulos Biscuits story that is still written today in the rooms of the company’s four manufacturing units, dispersing the familiar smell of baking biscuits to the whole of the country.
E.I. Papadopoulos S.A. is currently the leader in the biscuits market and also holds a major position in the market of bakery products, manufacturing Toasted Rusks, Cream Crackers, Breadsticks and Krispies.
Papadopoulos’s brands are popular and nearly identical to the generic category Greek Biscuits: Petit Beurre, Miranda, Cream Crackers, Filled Sandwich Biscuits, Digestive, Caprice, Krispies and Traditional Village Rusks are Papadopoulos’s products that have been nurturing several generations of Greeks.
In 2011, Papadopoulos S.A. introduced the revolutionary Digestive Bars to the market of cereal bars, the first cereal bars with biscuit.
Recently, Papadopoulos S.A. further invested to a new manufacturing unit at the land of Oinofyta, after having decided to venture in the market of packaged bread, launching two different lines of products: the packaged slices of traditional village bread Horiano in a variety of 3 recipes, like Wholemeal with 6 Cereals, Wholemeal with Rye, Multicereal and also the toasted bread Gefsi2 in a variety of 4 recipes, like Wheat, Wholemeal, Multicereal and Corn.
By taking this strategic investment step, Papadopoulos S.A. reinforces its corporate presence in the market of bakery products, where it has been holding a powerful position since the late ‘80s, with lines of products, like Toasted Rusks, Krispies and Breadsticks.
Except from leading the Greek market, Papadopoulos’s brand is currently exported to more than 40 countries and 5 continents in the world, successfully represented by the worldwide popular Cream Filled Wafers Caprice, setting also as a close future target the South Eastern European countries, including Cyprus, as main strategic focus for export and development.
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