{"id":28763,"date":"2025-08-05T12:17:39","date_gmt":"2025-08-05T09:17:39","guid":{"rendered":"https:\/\/www.wisegreece.com\/?p=28763"},"modified":"2025-08-05T12:24:22","modified_gmt":"2025-08-05T09:24:22","slug":"meet-evelina-antonis-from-voskopoula","status":"publish","type":"post","link":"https:\/\/www.wisegreece.com\/en\/blog-en\/meet-evelina-antonis-from-voskopoula\/","title":{"rendered":"Meet Evelina & Antonis from Voskopoula"},"content":{"rendered":"

The story of Voskopoula begins in 1907 and, to this day, the fourth generation continues to lovingly produce traditional handmade sweets from Kefalonia. Let\u2019s get to know them!<\/p>\n

Tell us a bit about yourself. How did you start? What inspired you to work in food?<\/strong><\/p>\n

Ours is a family business, so as the fourth generation, my sister and I grew up in the pastry shop, spending our childhood\u2014and especially our summers\u2014immersed 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.<\/p>\n

Tell us a bit about the brand. What does it represent? Why was it created?<\/strong><\/p>\n

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\u2019ve 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.<\/p>\n

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How did you begin? What difficulties did you face?<\/strong><\/p>\n

As I mentioned, the foundation was already there, which made taking over production relatively easy. But that doesn\u2019t 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\u2014after many discussions\u2014we 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\u2019s Greek economic environment. The current system doesn’t support small family operations\u2014not only in terms of survival, but also in creating something new.<\/p>\n

Tell us about your products. What makes them different?<\/strong><\/p>\n

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\u2019ve 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\u2014indeed, 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\u2019s know-how and without any preservatives.<\/p>\n

Tell us about your raw ingredients<\/strong><\/p>\n

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\u2019re very pleased with the quality and cooperation.<\/p>\n

Are there any products you particularly recommend?<\/strong><\/p>\n

A parent never picks favorites among their children, though they surely have preferences! That said, I\u2019d categorize our products like this: the “mandoles” are the best-known sweet from Kefalonia\u2014our island\u2019s signature treat, alongside Robola wine\u2014both 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\u2019 preferences. Our sesame bars (pasteli) and fig cakes (sykoma\u00efda) 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 \u201ckomfeto\u201d (quince paste), a sweet deeply rooted in Kefalonia\u2019s history\u2014hence its local name\u2014made from quince, honey, sugar, almonds, and spices.<\/p>\n

Can you give us some ideas on how to use your products beyond the usual? Any tips or recipes?<\/strong><\/p>\n

I can\u2019t 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\u2019s even a bar that uses mandola in cocktails\u2014and I must say, it\u2019s 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.<\/p>\n\n\t\t