Papadopoulos Petit-Beurre Biscuits

Origin and History

Papadopoulos Petit-Beurre biscuits are an iconic staple of Greek confectionery. The story began in 1922 in Constantinople (now Istanbul), where the Papadopoulos family first started baking biscuits. Following their relocation to Athens, Greece, the family officially founded E.J. Papadopoulos S.A., producing their flagship Petit-Beurre biscuit, stamped with their signature mark, which quickly became a household favorite across Greece.

Manufacturing and Distribution

Papadopoulos operates four manufacturing facilities in Greece, located in Athens, Thessaloniki, Volos, and Oinofyta. All of their classic biscuit lines, including the Petit-Beurre range, are produced in these Greek facilities and exported internationally across Europe, North America, and other global markets.

Ownership

E.J. Papadopoulos S.A. remains an independent, family-owned Greek food company headquartered in Tavros, Athens, Greece. It has maintained its heritage and status as one of Greece's leading food brands without being absorbed by international conglomerate food corporations.