Our father, Michael Sousamlis, began his training in his early childhood in many bakeries in Mytilene. Whenever he had spare time he used to sell koulouria with his bicycle. Then he trained in most of the existing bakeries in Agiasos . However, he received his formal in-service training during the 60’s in Agiasos from a baker from Asia Minor, kir Giannakos, who had finally persuaded him to become a baker.
Stratis, the elder brother, an accomplished baker and pastry chef, began to expand the variety of rusks. His main concern was to use local products such as wheat, aniseed, chick peas from Lisvori. Gradually we began to produce larger quantities, to expand our workshop facilities and multiply our shops. At the same time we started experimenting with different pastries especially those of Agiasos which owe their uniqueness to Asia Minor, Turkish and local influences. We can now boast of our Vasilopita( Christmas cake), which we prepare throughout the year, our Baclavoudes, the gemata and the rest of the classic pastry. Our best product, still, is our bread, which is entirely made of local wheat with a secret recipe of Kir Giannakos. Having completed our infrastructure we have obtained a HACCP certificate and we are now able to package our goods and trade them within the island and beyond.