Patisserie
Our values
Taste, quality, tradition, pure ingredients.
TasteHarmony of aroma, texture and look.
QualityISO 22000 and HACCP guidelines.
TraditionThe same recipes since 1922.
Pure ingredientsThe purest raw materials available.
Home / Our story
Since 1922
Our story
Three generations, one workshop and the same recipes — from the streets of Athens to 59 Katechaki Avenue.
The founder
From street vendor
From street vendor
to patissier.
When Pavlos Pavlidis reached Athens in 1922, after the Asia Minor Catastrophe, he brought two things with him: a love of confectionery and the drive to build something. For years he made pasteli, almond sweets and kaimaki ice cream by hand and sold them on the city's streets.
In 1946 he opened his first patisserie at 53 Vlachaki Street, and in 1957 the shop at 59 Katechaki Avenue, with large production facilities.
His son Stelios grew up working beside him. He kept the recipes unchanged, using the purest ingredients, and in 1984 added a small chocolate production unit.
The 1922 recipe
Milestones
A century of sweet moments
1922
Arriving in Athens
After the Asia Minor Catastrophe, Pavlos Pavlidis arrives in Athens, bringing his love of confectionery — and the mandola recipe.
1946
The first patisserie
After years as a street vendor of pasteli, almond sweets and kaimaki ice cream, he opens his first shop at 53 Vlachaki Street.
1957
59 Katechaki Ave
A second shop opens at 59 Katechaki Avenue with large production facilities — still our home today.
1984
The chocolate workshop
Stelios Pavlidis, who grew up working beside his father, expands the business with a small chocolate production unit.
Today
Pavlidi Pavlina Chocolaterie
The company produces and distributes confectionery across Greece, certified to ISO 22000.