Tell us a bit about yourself. How did you start? What inspired you to get into food?
To be honest, I never imagined myself getting involved with a workshop, food production, and especially syrup-based desserts. I’ve always loved syrupy sweets, but since I consume very little sugar in my daily life, I never thought I’d end up working with desserts. I’m passionate about healthy eating, particularly vegetables. I originally wanted to pursue a career in economics, and I studied economics, but I didn’t continue in that field.
Tell us about the brand. What does it represent? What was your purpose in creating it?
The business is built around Isli, a traditional delicacy of the Greeks from Asia Minor and Pontus. I remember it always being on the Christmas table, made with great effort by my grandmother. Since we already have the traditional version, I thought—why not innovate and create new fillings with different flavors?
How did it all begin? What challenges did you face?
I can honestly say that everything started almost from scratch. Apart from the recipe, everything else was new to me. There’s no manual, no standard path to follow. Every day is challenging, and you constantly strive for improvement. Growth is hard because it demands that you never become complacent, not even during times of success.
Tell us about your products. What makes them different?
I would say the balance—without a doubt. I personally find the taste balanced, and people trying it for the first time have the same reaction. I love balance, and we managed to achieve that. Secondly, the rich flavor of the main ingredient—the nut—stands out.
Tell us about your raw ingredients.
To achieve great flavor, you always need to use authentic ingredients. There are other ways to get good results, but I insist on something more human, more alive, more everyday. Technology helps us in many ways, but it shouldn’t replace what we know as authentic. We talked about the challenges, and one of them is maintaining high quality while keeping prices accessible.
Are there any products of yours that you particularly favor?
The Aegina pistachio and the almond. I think they suit my personal taste very well—they’re quite earthy.
Can Greek producers make a difference during times of crisis?
Absolutely. We are quite different, especially in terms of food, compared to other cultures. The quality of the raw ingredients we produce is among the highest in the world. So, in order to succeed, we must focus on that. All tourists leave Greece with good memories of the food they’ve eaten here.
Why did you choose to participate in and support the Wise Greece movement?
The effort and the mission speak for themselves. We all have a sense of solidarity toward others, and when it comes to organizations where profit takes second place, it’s impossible to say no.
