The story of Voskopoula begins in 1907 and, to this day, the fourth generation continues to lovingly produce traditional handmade sweets from Kefalonia. Let’s get to know them!
Tell us a bit about yourself. How did you start? What inspired you to work in food?
Ours is a family business, so as the fourth generation, my sister and I grew up in the pastry shop, spending our childhood—and especially our summers—immersed in the world of sweets. As I got older, I left the island for my studies and eventually returned to take over the business as the fourth generation, still guided by my father, who continues to teach me the secrets of making our traditional local sweets.
Tell us a bit about the brand. What does it represent? Why was it created?
The brand has been active since 1910, when my great-grandfather began producing certain dairy-based sweets like creams and rice puddings. Gradually, more traditional sweets were added as new equipment became available. Over the years, we’ve tried to upgrade not only our products but also the image of our business. The full transformation happened just last year, after some internal reflection and acknowledging the demands of the market. We realized it was time to redefine our brand: new logo, innovative packaging, and expansion of our sales. Our goal was both to align our business with the modern era and to expand beyond Kefalonia. We strongly believe that our products can proudly represent our island beyond its borders and our country on a global level.
How did you begin? What difficulties did you face?
As I mentioned, the foundation was already there, which made taking over production relatively easy. But that doesn’t mean the road was smooth. We had several challenges finding the right graphic designer, as we were looking for someone who could embody the three key pillars of our work: our history, our present, and our future. When we finally met our current collaborator—after many discussions—we managed to create a new identity for our business that met all our expectations and added the outward-looking character we had envisioned from the start. I must also mention the ongoing difficulties we face as a small business in today’s Greek economic environment. The current system doesn’t support small family operations—not only in terms of survival, but also in creating something new.
Tell us about your products. What makes them different?
The final products our customers enjoy are the result of hard work and our constant pursuit of perfection. Our love and dedication are reflected both in the support we receive from our customers and in the many awards we’ve won over time. A highlight was in 2018 when our almond sweets and nougat received a significant award at the Great Taste Awards, placing them among the best of their kind—indeed, the only Greek products of their category to be honored in such a way! Our products are handmade with love and care, using our family’s know-how and without any preservatives.
Tell us about your raw ingredients
As a business certified under ISO22000:2005, our raw materials are carefully selected and come through our trusted supplier network. A cornerstone of our philosophy is collaborating with Greek businesses in the field. We choose milk from Kefalonia, thyme and fir honey from the slopes of Mount Ainos, almonds and quinces from Volos, figs from Evia, and always seek partnerships with small, independent producers. Of course, for ingredients not grown in Greece, we are sometimes obliged to source them from abroad, but we always aim to look locally first. We also print and source all of our packaging in Greece, and we’re very pleased with the quality and cooperation.
Are there any products you particularly recommend?
A parent never picks favorites among their children, though they surely have preferences! That said, I’d categorize our products like this: the “mandoles” are the best-known sweet from Kefalonia—our island’s signature treat, alongside Robola wine—both acting as ambassadors of our region abroad. Our nougat and almond sweets, as mentioned earlier, are our award-winners and hold a special place in our hearts and in our customers’ preferences. Our sesame bars (pasteli) and fig cakes (sykomaïda) belong in the category of healthy snacks. The sesame bar is well known for the health benefits of sesame seeds, and the fig cake contains no added sugar. My personal favorite, though, is the “komfeto” (quince paste), a sweet deeply rooted in Kefalonia’s history—hence its local name—made from quince, honey, sugar, almonds, and spices.
Can you give us some ideas on how to use your products beyond the usual? Any tips or recipes?
I can’t provide exact recipes, as many have been created by chefs and mixologists, but I can tell you how our products have been used! The red mandola is great as a topping on creamy desserts, especially cheesecake, or even used as a crunchy base. It also pairs wonderfully with vanilla or kaimaki ice cream, and in layered cakes. In Kefalonia, there’s even a bar that uses mandola in cocktails—and I must say, it’s excellent for those who want a sweet touch in their drink! Lastly, some of our customers have told us that our almond sweet, with its hint of orange, works well as a dessert base, especially paired with vanilla cream.
Can Greek producers make a difference during the crisis?
Greek producers are the difference in the crisis. They continue to create in a country whose economy has been severely damaged over recent years and have had to face a state system that shows little support—whether through taxation policies or banking access. The shifts in the economy have caused many pastry shops to shut down. Yet, some entrepreneurs dared to expand even during the recession, and some succeeded—not because they were privileged, but because they listened to the market and adapted their businesses to the times. These people are shaping a unique mosaic of Greek entrepreneurship, rooted in Greece and looking outward to global markets. As a Greek family business that has experienced its fair share of hardship, I can say that, yes, we can make a difference—but there must be a more supportive framework for Greek producers. At the moment, we are all witnessing a tendency to favor foreign investments. And, if you wait for growth to be brought in from outside—tailored to someone else’s standards—you are condemned to a perpetual dependence on others, a kind of servitude that does not suit our country.
Why did you choose to participate in and support the Wise Greece Ιnitiative?
Joining the Wise Greece initiative was one of the fastest decisions our team ever made, for a very simple reason: the fact that someone can buy one of our products and at the same time help provide food essentials to a fellow human being is, at the very least, an honor for us. Sweets, before the crisis, were a joyful purchase for everyone. But with the arrival of the financial crisis, they sadly became a luxury for the few. This initiative, which gives back and allows us to contribute to improving lives, aligns perfectly with our values. We are proud supporters and active contributors.
