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Greco Bread obtains HACCP and ISO: 22000 and starts private labeling and begins supplying some of the biggest retail and wholesale markets in Greece. 

Aristos and his son move into bigger and modern facilities of 5000 square meters which fully comply with the health and food safety regulations, with new and one of the highest standards of quality control equipment.An independent line of unique and different baking products such as pizza base, peinirli, burger brioche and hot-dog buns, is added to the production. Finally, distribution of products relative to souvlaki restaurants such as sunflower and olive oil, herbs, etc. is added to the supply chain of the company.

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