Vergidis Bakeries is one of the oldest businesses in its area. Having been opened in 1948 by Christos Vergidis – who learned the art of confectionery from his uncle, in Komotini, where the family comes from – today there are 7 stores in the city of Thessaloniki, in addition to the central production store, located in Nea Redesto.

The “secrets” of success? The strength of the family, which operates the business as a team, the great tradition it carries, but also their great expertise and know-how. Handmade always wins, and here they know how to appreciate it!

Vergidis Bakeries took their first steps in difficult years and yet, they have written a brilliant story, which continues steadily and successfully. During the Occupation, its master craftsmen worked for a piece of bread and when things became very difficult, Christos Vergidis decided to go down to Thessaloniki, where he opened the first shop in Papafi, called “Thraki”, together with his wife, Vaso.

The strength in unity

Today, the third generation of the family at the helm, Vicky Vergidou and her brother Christos, grandchildren of the original owner, together with their parents, Modesto and Lisa, continue the family tradition, unfailingly and with passion.

Everyone has their post: Vasiliki has finished Finance and deals with retail and catering stores, as responsible for the general management of the company. Christos, a graduate of an Institute of Vocational Training (IVT) in Confectionery and Bakery, with studies also on product standardization and distribution, logistics and a master’s degree in Food Technology, has taken over a large part of the production.

Modestos Vergidis, literally… a baker for 40 years, started as a child already, learning the art alongside his father and emerged as a renowned baker, whom other professionals in the field consulted to set up new stores and production lines.

The mother of the family, Lisa, is engaged in the production of biscuits and, in recent years, also in the sale.

Investing in the handmade products

Their main concern and central philosophy has to do with the handmade production of bakery and confectionery products. Loyal to their art, they insist on hand-crafting bread without modern machinery, making cookies by hand, their handmade Greek Easter bread and exclusively their own productions, investing in people and quality materials. The result is the quality-upgraded product of the Vergidis bakery company, which reaches the final consumer.

The handmade bread

At the Vergidis family bakeries, what you should definitely try is the bread. A total of 35 different varieties of bread, most produced with slow-ripening sourdough and flour from Chalkidiki’s mills, await you every day, in the seven stores of the business.

Mount Athos bread, Pindos bread with yogurt sourdough, “manas” bread with sourdough, corn bread, olive bread, wholemeal, low glycemic index, zeas, rustic and many other options, available daily for your table, for sandwiches or for mini meals .

The ice cream

In recent years, great importance has also been given to ice cream. In addition to the classic flavors, known and loved by everyone, here you will also find exclusively their own ideas, with original names, flavors that the world has loved and that become popular every year.

Responsible for this production is Christos Vergidis who, after a lot of personal work, created three really distinct flavors: Manhattan, with two chocolate pralines and a hazelnut praline, Nepal, with dark, milk and white chocolate and Andalousia, with cheese lemon cake, biscuit and sour cherry.

You’ll also find caramelized honeycomb yogurt, as well as cream, chocolate and praline flavors with stevia if you want to avoid sugar.

The first croissant

The company Vergidis Bakeries also boasts of the butter croissant, which was first produced in Thessaloniki by Modestos Vergidis, in October 1983. Plain or filled, it remains one of the company’s top products and one that we recommend you try without reservation.

Salty and sweet

From the savory, the kourou cheese pies stand out, based on an old recipe of the grandfather, Christos Vergidis, as well as the “ring” of oil in the savory biscuits, while from the sweets their Greek Easter Bread – established for decades – the almond cookies and “plexoudes” cookies.

You will also find freshly made millefeuilles and profiteroles, donuts, cakes and syrup-soaked sweets, village pies, cookies, halvah bars without added sugar, sugar paste or 3D cakes, and your favorite coffee.

The secrets of success…

The “success tip” of the Vergidis family is none other than the … strength of the family itself.

Their “motto”? Friendly service, highly trained sales staff, kindness, love and integrity. Values, which have emerged through many hours of discussions and are also the basis on which decisions are made. The appreciation for what they do is obvious. After all, both Vassiliki and Christos grew up in the flour sacks of their father and grandfather. So many memories, can only lead to products, produced only with love!

Tip 1: The opening hours of the stores are: 06.00 – 22.00 (23 Vassileos Georgiou Str., 166 Vasilissis Olgas Str., 89 Ethnikis Antistasis Str.), 06.00 – 20.00 (201 Papafi and 76 Kritis Str.), 06.00 – 21.00 (7 Alkamenou Str.), 06.00 – 21.00 (6 Eleftherias Str.)

Tip 2: You can also get the company’s products with delivery through e-food and wolt.

Tip 3: If you are interested in the catering of your event, it is good to contact them at least three months in advance for the best possible organization.