Papadopoulou Petit-Beurre: The small biscuit with the big success story
The words “Petit-Beurre” bring back memories for a number of generations, which learned from grandma and grandpa how to dip the legendary Papadopoulou biscuits in their milk. These are perhaps the most well-known biscuits in Greece and Cyprus, adored to the point that they are hailed as a symbol of our childhood years; and not only. What is perhaps not so well known is that this small biscuit carries a long history, which dates back to 1916 in Constantinople, in Maria Papadopoulou’s kitchen.
In her bid to contribute to the family income, Mrs Maria would spend hours in her kitchen, making biscuits which she would give to her three children to sell in the Town’s neighbourhoods. Even though she was already well known for her biscuits, she experimented until she succeeded in making the little French biscuits, with little teeth and four sides, which she had tasted a while earlier. So, she concludes on her own version of the French petit beurre, with the flavour that we all know and love today. Her husband, a carpenter, adds his own touch to the biscuits, creating a wooden sign with the family’s name.
However, the Asia Minor Disaster a few years later forced the rapidly-growing family business to interrupt all operations. Having lost her husband in 1922, Maria Papadopoulou decides to leave Constantinople with her children and settle in Marseille, France. On the way to Marseille, their ship docks at Piraeus port and the family visits a nearby cafeteria. When they ask for coffee and biscuits, they realise that no one has any idea what biscuits are in Greece.
The family decides to not board the boat to Marseille and instead stay in Greece, to spread the reputation of biscuits. Purchasing an oven close to the refugee estate where they live, the mother and children get to work, baking and selling their delicious petit beurre biscuits in bulk on the roads of Athens. In 1938, the small industry moves to a factory, while the family starts creating other products, such as cream crackers which the Greek army consumed during World War II as dry food. In 1952, the industry moves again to an even bigger and more modern space, and its reputation spreads throughout the entire country.
Today, Papadopoulou Petit-Beurre biscuits are our favourite accompaniment for coffee, but also an integral ingredient in our beloved mosaic cakes and so many other sweets. In fact, with Christmas coming up, you can use them to create a chocolate Christmas tree. Or you can leave some under the tree for Santa…
At Alphamega hypermarkets you can find your beloved Petit-Beurre biscuits at the best prices. Check out our offers as well as how to make your own chocolate Christmas tree from Petit-Beurre biscuits in our latest brochure.