From 1992 to today.
- 1992
Production is still our own.
The story began in 1992 with the Trahanas family. Today, two shops serve eastern Thessaloniki while production continues in the dedicated workshop on Paraskevopoulou Street.
- Today
Every flavour finds its own rhythm.
The same approach connects gelato, pastries, syrup sweets and cakes: fresh ingredients, evolving technique and a relationship of trust with the neighbourhood.
Fresh milk, a dependable foundation.
Our gelato uses fresh milk from the American Farm School. It is a considered choice that supports the texture and character of every flavour.
Tradition never stands still. It goes to work in the workshop every day.